Easy cheesy potato stacks even better after a blast under the broiler

So I’ve seen these potato stacks for awhile online and have always wanted to give them a try.

I got the gist of how to make them, then made them my own. I used Gruyere cheese (though you can use any cheese you like) and blasted them under the broiler for extra crispness.

They’re a fun, easy and tasty side dish that even the kiddos can help make.

Cheesy Potato Stacks

From Audrey Alfaro

Non-stick cooking spray

4 potatoes

4 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 1/4 cups shredded Gruyere cheese, divided

Salt and pepper, to taste

Garlic powder, to taste

Paprika, to taste

Parsley flakes, to taste, and for garnish

Pre-heat oven to 375 degrees. Coat a 12-cup muffin tin with non-stick cooking spray.

Peel potatoes (or leave skin on, it’s up to your liking), rinse and pat dry. Mandolin (or knife) slice them as thin as you can. Place slices in large bowl.

Pour butter and olive oil over slices and toss until coated. Sprinkle on salt, pepper, garlic powder, paprika and parsley flakes to taste, and add in 3/4 cup of cheese. Toss again until mixed.

Evenly stack potato slices into all of the muffin cups. Place in oven and bake 45-55 minutes, until browned and cooked through.

Remove from oven and top each stack with remaining cheese. Place under broiler for 1-2 minutes, until cheese is melted and crisp. Remove from oven and let sit for 5 minutes before serving. Garnish with additional parsley flakes.

Audrey Alfaro is a wife, mother and self-described “foul-mouthed chef” who loves horror flicks, fried chicken and vodka. Not together, but just in general. She was a contestant on Food Network’s “Halloween Baking Championship” and writes her Spoon & Swallow food blog at www.spoonandswallow.com.