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–+ servings
a fork lifts a Pepper Jack Potato Stack off of a stack of them
Prep: 15 minutes
45 minutes
Total: 1 hour

Crispy Pepper Jack Potato Stacks

Individual stacks of sliced potatoes smothered in slightly-spicy pepper jack cheese. The muffin tin preparation means lots of crispy, cheesy edges. Yum. A side dish that's fun to make AND eat!
Yield: 12 stacks

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds russet potatoes peeled and sliced thin; about 3 medium potatoes; I suggest going with medium-sized potatoes vs. super large because you want them to be small enough around to fit into the muffin tin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces pepper jack cheese divided; 3 ounces will be shredded and the remaining 3 ounces cut into 12 squares

For garnish (optional)

  • 2 tablespoons snipped chives OR
  • 2 scallions diced

Instructions

Prep work

  • Preheat oven to 350°F. Brush the 12 cups of a standard-size muffin tin with the olive oil.
  • Peel the potatoes with a vegetable peeler and slice them into thin rounds - 1/8" to 1/4" thickness is fine, so as long as you have a sharp knife, you should be good. Imperfection is totally fine! Take 3 ounces of the pepper jack cheese and cut it into 12 square pieces. Again, they don't have to be perfect. Shred the remaining three ounces of cheese with a grater - you should have about 3/4 cup.
  • In a small bowl, mix together the heavy whipping cream, garlic powder, onion powder, 1/2 teaspoon salt, and pepper. Set aside.

Assemble the potato stacks

  • Place half of the potato slices into the muffin tin, dividing them between 12 cups. They should fill the muffin cups about halfway. Top the potato slices with a square of pepper jack, then stack the remaining slices evenly over the top.
  • Give the cream mixture a quick stir to redistribute any seasonings that settled, then divide it between the potato stacks - you'll need about 2 teaspoons per stack. Just pour it slowly over the top and the cream should fill in any empty spaces in the muffin tins.
  • Cover the potatoes loosely with foil. Bake until tender when pierced with a fork, 30-40 minutes.
  • Uncover the potatoes and sprinkle the shredded cheese over the top of the potatoes, dividing it evenly between each cup. Place the potato stacks back in the oven and bake until golden-brown and bubbly, about 10 more minutes.
  • Garnish with chopped fresh chives or scallions and serve. I like to run a butter knife around the edges of the cups to help release the stacks.

Video

Notes

Adapted from Recipe Tin Eats' recipe for Cheesy Mini Potato Gratin Stacks

Nutrition Facts

Serving: 2stacks, Calories: 154kcal, Carbohydrates: 11g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 24mg, Sodium: 285mg, Potassium: 267mg, Fiber: 1g, Sugar: 1g, Vitamin A: 276IU, Vitamin C: 4mg, Calcium: 122mg, Iron: 1mg