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Asiago Potato Stacks

Asiago Potato Stacks - Super simple to make, these delicious potato stacks are the perfect, elegant side dish to any meal!

We’re already starting our Christmas dinner menu-planning and these Asiago Potato Stacks are a delicious and elegant side dish perfect for any holiday meal!

Thinly sliced potatoes are first coated in a mixture of melted butter, extra virgin olive oil, grated Asiago cheese and fresh lemon thyme. (You can use regular thyme if you can’t find the lemon thyme.) Then the potato slices are stacked in a muffin pan to create individual servings, and a final extra sprinkle of Asiago is added to the top before baking.

Asiago Potato Stacks - Super simple to make, these delicious potato stacks are the perfect, elegant side dish to any meal!

These pretty little Asiago potato stacks come out of the oven tender on the inside but golden brown and crispy on the edges! This recipe couldn’t be any simpler – and I think they are beautiful too!

You can get creative with the type of cheese and herbs used in this recipe as well. Asiago has a distinctive, salty taste which is perfect for this recipe, but you can also use Parmesan or Romano if you prefer.   We also used a mix of Russet and yellow (Yukon Gold) potatoes in our recipe – just for variety – but you can use just one type of potato if you’d wish.

Asiago Potato Stacks
 
Serves: 12
Prep time:
Cook time:
Total time:
 
A few notes: Asiago cheese is a hard cheese similar to Parmesan or Romano but has a unique taste that is fantastic in this recipe. It is available in most supermarkets. Also optional - sea salt is sprinkled on top after these come out of the oven. If sea salt is not available, coarse kosher salt is fine or the salt can even be omitted.
Ingredients
  • 2 large long Russet potatoes, about 1 ½ pounds
  • 1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)
  • 3 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon thyme chopped, (regular thyme if lemon thyme is not available), plus more to sprinkle on tops
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup freshly grated Asiago cheese, plus more for tops, see note
  • Grey sea salt to top finished stackers (optional)
  • Pan spray
Instructions
  1. Preheat oven to 375 degrees.
  2. Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
  3. In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
  4. Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
  5. With your hands gently work the potatoes and butter mixture to coat.
  6. Spray a 12 cup standard muffin pan with non-stick cooking spray.
  7. Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
  8. Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.

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  1. There is nothing like a potato with crispy edges. Or a potato with cheese. Or any potato. But the presentation of the potato here is what is mind blowing, never have I seen potatoes look so good (and I’m a gal who eats a LOT of potatoes) Absolutely scrumptious.
    Laura @ Raise Your Garden recently posted…How to make a fresh Christmas wreathMy Profile

  2. One of my favorite ways to up the presentation with potatoes!
    Paula – bell’alimento recently posted…Parmesan Garlic Mashed PotatoesMy Profile

  3. These look gorgeous and delicious! Wow!
    Mandy @Mandy’s Recipe Box recently posted…Triple Layer BrowniesMy Profile

  4. Mmmmmm, I could eat a few of these 🙂
    Stephanie @ Back for Seconds recently posted…Eggnog BlossomsMy Profile

  5. Cheesy potatoes…count me in. These are so pretty!
    Cookin Canuck recently posted…Light Meringues with Pomegranate & Pistachios {QSquared Giveaway}My Profile

  6. These sounds absolutely amazing. My family would adore these. Got to make them soon.
    Christie – Food Done Light recently posted…Horseradish Panko Crusted Ham with Horseradish Mustard Sauce {Low Calorie, Low Fat]My Profile

  7. These are so elegant! I love potatoes but these are stunning…ALMOST too good to eat. Almost 😉 Love that they’re made in a muffin tin, too!
    Nicole, RD recently posted…5th Annual Chili Contest: Entry #8 – Chili Mac + Weekly MenuMy Profile

  8. Ginny McMeans :

    These are so simple, gorgeous and delicious! Love the use of the muffin tins!

  9. These look gorgeous!
    What do you think would be the best way to make these ahead of time?
    Bake as directed & just reheat when ready to serve.

    • Hi Debbie – Thank you and you’ve asked a great question! Unfortunately this really this isn’t one of those recipes that can be prepped way ahead of time and assembled at the last minute – the uncooked potato slices will turn brown and start to give up some of their moisture if the slices sit for long. So – yes – you can probably bake ahead of time and reheat – but they may lose some of their outer crispiness if reheated in the microwave and baking again might over cook the edges. Preparing the slices as soon as possible before baking would really be our recommendation for best results!

  10. These will be perfect with our traditional Christmas prime rib! And I just happen to have a huge lemon thyme that always winters over in the garden.
    Lana | NeverEnoughThyme recently posted…Herbed Drop BiscuitsMy Profile

  11. Beautiful presentation and a perfect and elegant side dish for the holidays!
    [email protected] Mom recently posted…Cheddar Cauliflower Bacon BitesMy Profile

  12. I have never made a potato stack. I love potatoes , so I know I would love them this way.
    This might push over the potato cliff because Asiago is one of my favorite cheeses.
    Carol at Wild Goose Tea recently posted…Hey Mama Goose Advice ColumnMy Profile

  13. These are just beautiful, Martha. How impressive these would look on the holiday table!
    Ashley @ Wishes & Dishes recently posted…Holiday Strip Roast with Garlic-Herb Crust and GIVEAWAY!My Profile

  14. These are so beautiful and elegant, plus they sound absolutely delicious. What a perfect addition to any holiday table!
    Heather | girlichef recently posted…Buttermilk Pumpkin Pie #12WeeksofWinterSquashMy Profile

  15. I’m dreaming of these potato stacks for breakfast;) A perfect idea to serve as a side dish at Christmas time.
    Lora @cakeduchess recently posted…Stollen Wreath – #TwelveLoavesMy Profile

  16. These are so elegant! Perfect for a holiday dinner or party.
    Kim (Feed Me, Seymour) recently posted…Gingerbread Hot Chocolate Mix for #SundaysupperMy Profile

  17. What an elegant and delicious way to serve potatoes. I HAVE to try these. Thanks for sharing your recipe.

  18. Totally delicious and so pretty! These would be a total showstopper at Christmas dinner 🙂
    Nutmeg Nanny recently posted…Bourbon BBQ MeatballsMy Profile

  19. It doesn’t take much to convince me to pass the potatoes but you do an outstanding job with these. Your photos are gorgeous and these are perfectly crispy!
    Susan recently posted…Holiday Hot Chocolate Gift Set GiveawayMy Profile

  20. I’ve not had breakfast yet and I have a whole cabinet full of potatoes from Idaho. These are so gorgeous and beautiful and perfect… you should be proud! I want to make these NOW!
    Nikki @ NikSnacks recently posted…Gingerbread #TwelveLoavesMy Profile

  21. These are gorgeous and I love the combination of Asiago and lemon thyme – I bet these are delicious!
    Lauren @ Healthy Delicious recently posted…Homemade Soft PretzelsMy Profile

  22. What a great way to serve potatoes!

  23. Omg these are my favourite kind of potatoes. I love how the edges crisp up. Gorgeous photos. I’m such a potato girl, I could eat them every single day. And often do.
    Kim Beaulieu recently posted…Chocolate Peppermint BarkMy Profile

  24. Amazing! I love the crispy edges, potatoes are my weakness and I could eat like 10 stacks of these. No problem.
    kellie @ The Suburban Soapbox recently posted…Comment on Apple Butter Cheesecake Streusel Bars by Kim (Feed Me, Seymour)My Profile

  25. Martha, just saw this. . these are amazing!!! Wow!!! pinning for my christmas dinner menu!
    Alice @ Hip Foodie Mom recently posted…Black Bean Edamame Burgers + The Kitchn Cookbook Giveaway!My Profile

  26. Merry Christmas! I’ve been saving this recipe for our Christmas dinner. Perfect to go along our Prime Rib.

  27. These are about the most gorgeous potatoes I’ve ever seen. I just saw their picture on Pinterest and had to come take a closer look and get the recipe. Not having a mandolin, I wonder if the potatoes would be thin enough if I sliced them with either my spiralizer or food processor with the 2mm blade?
    Janice recently posted…Flavors of Japan – Winter Healthy Cooking ClassMy Profile

    • Hi Janice – I’m not sure about the spiralizer (I’ve only used it for the spiral cuts) – but the food processor might work – or sliced by hand as thin as you can!

  28. Made these for a dinner party this past week. Loved the presentation, was super easy to make, and the flavor was divine.

    Cut the potatoes on my mandolin 1/8″. Can’t have “cow” dairy right now so substituted butter with ghee and the Asiago with Manchego, which is made with sheep milk. Lovely. Thank you for sharing this great recipe!
    Lynette @ Victory Homemaking recently posted…Healthy Golden Flax Breakfast CookiesMy Profile

  29. I just made a double batch of this (5 pounds of potatoes) for a big dinner party! Naturally, I made extras to “taste” them. They are amazing! I never met a potato I didn’t like and I love this recipe!!

  30. Finally made these! They were fantastic and quite beautiful! Thanks so much for sharing!!

  31. Boineelo Matsuokwane :

    Hello

    I love potatoes, they look so yummy. I was wondering what other cheese I can use instead of Asiago?

  32. Can the potato stackers be made ahead of time and then reheated when ready to eat?

  33. Made the Asiago Potato Stacks last night & OHMYYYYY are they ever delicious! There were only 4 of us, but only one stack was left!

  34. Your recipes are wonderful, exquisite, delicious, and have easily written instructions. I love to cook and have been cooking for many years. Thank you for sharing these wonderful recipe’s. Sincerely Sherry