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Asiago Potato Stacks are 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!
How do you make Asiago Potato Stacks?
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.
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.
Can I prepare Asiago Potato Stacks ahead of time and bake just before serving?
Unfortunately this isn’t one of those recipes that can be prepped ahead of time. The uncooked potato slices will turn brown and start to give up some of their moisture if the slices sit for long. For best results, prepare this dish as soon as possible before baking. (Preparing and freezing will not work either – the potatoes will get mushy.
- 2 large long Russet potatoes, about 1 1/2 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 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Asiago cheese, plus more for tops, see note
- Grey sea salt to top finished stackers (optional)
- Pan spray
- Preheat oven to 375 degrees.
- Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
- In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
- 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.
- With your hands gently work the potatoes and butter mixture to coat.
- Spray a 12 cup standard muffin pan with non-stick cooking spray.
- 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.
- 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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