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.

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Asiago Potato Stacks - A Family Feast

Asiago Potato Stacks

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12

Description

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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    Comments

  • Nikki @ NikSnacks wrote:

    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!

    • Martha wrote:

      Thanks Nikki!

  • Susan wrote:

    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!

    • Martha wrote:

      Thank you Susan!

  • Nutmeg Nanny wrote:

    Totally delicious and so pretty! These would be a total showstopper at Christmas dinner 🙂

  • Renee – Kudos Kitchen wrote:

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

  • Kim (Feed Me, Seymour) wrote:

    These are so elegant! Perfect for a holiday dinner or party.

  • Lora @cakeduchess wrote:

    I’m dreaming of these potato stacks for breakfast;) A perfect idea to serve as a side dish at Christmas time.

  • Heather | girlichef wrote:

    These are so beautiful and elegant, plus they sound absolutely delicious. What a perfect addition to any holiday table!

  • Ashley @ Wishes & Dishes wrote:

    These are just beautiful, Martha. How impressive these would look on the holiday table!

  • Carol at Wild Goose Tea wrote:

    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.

    • Martha wrote:

      I love Asiago too Carol! Enjoy!

  • [email protected] Mom wrote:

    Beautiful presentation and a perfect and elegant side dish for the holidays!

  • Lana | NeverEnoughThyme wrote:

    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.

    • Martha wrote:

      We’re thinking the exact same thing Lana! Perfect with prime rib! 🙂

  • Debbie wrote:

    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.

    • Martha wrote:

      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!

      • Debbie wrote:

        Thank you.
        Prime rib is also what I had in mind for Christmas.
        Love you site and recipes.

        • Martha wrote:

          Thanks Debbie!

  • Ginny McMeans wrote:

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

  • Nicole, RD wrote:

    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!

  • Christie – Food Done Light wrote:

    These sounds absolutely amazing. My family would adore these. Got to make them soon.

  • Cookin Canuck wrote:

    Cheesy potatoes…count me in. These are so pretty!

  • Stephanie @ Back for Seconds wrote:

    Mmmmmm, I could eat a few of these 🙂

  • Mandy @Mandy’s Recipe Box wrote:

    These look gorgeous and delicious! Wow!

    • Martha wrote:

      Thanks Mandy!

  • Paula – bell’alimento wrote:

    One of my favorite ways to up the presentation with potatoes!

  • Laura @ Raise Your Garden wrote:

    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.

    • Martha wrote:

      Thank you so much Laura! (And the best part really is that these are so easy to make but look very fancy!)

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