Layered Potato Stacks

Thinly sliced potatoes are layered with butter, seasonings, and cheese curds before baking into perfectly crispy-edged potato stacks. The centers stay buttery and tender while the cheese melts into every bite. Finished with a dollop of sour cream and a sprinkle of flaky salt, these are an easy side dish that feels just a little extra.

What You’ll Need

• 2–3 lbs potatoes, thinly sliced on a mandoline (skin on, scrubbed well)

• 4 tbsp butter, melted

• 1–1½ cups cheese curds

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp dried parsley

• ½ tsp MSG (optional)

Salt and black pepper, to taste

For Serving

• Sour cream

• Flaky salt

• Fresh chives or parsley (optional)

How to Make It

1. Preheat oven to 400°F. Generously grease a 12-cup muffin tin.

2. Wash the potatoes well and slice them very thin using a mandoline.

3. Toss the potato slices with the melted butter, garlic powder, onion powder, paprika, parsley, MSG , salt, and pepper until evenly coated.

4. Layer potatoes into each muffin cup, tucking a few cheese curds between the layers as you build each stack. Fill each cup slightly above the rim since the potatoes will shrink as they bake.

5. Bake for 45–55 minutes, until the potatoes are fork-tender and the edges are golden brown and crispy.

6. Let the stacks cool in the pan for about 5 minutes before carefully removing them with a butter knife or small offset spatula.

7. Let the stacks rest on a wired rack to have an additional oil drip off. 

8. Top each stack with a spoonful of sour cream and a pinch of flaky salt. Garnish with fresh chives or parsley if desired.