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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.
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Asiago Potato Stacks
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 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
Instructions
- 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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Megan Fox says
Can you pre make these and heat them before supper? If so how would you go about that?
Martha says
Hi Megan – I’d suggest reheating them in the muffin tin in the oven.
Karen Dempsey says
Made these tonight…wow! Didn’t have any Asiago cheese so i made the recipe without and just added some Mexican shredded cheese on top the last five minutes or so. So nice and crispy on top and bottom and soft in the middle. Definitely a keeper! BTW, I don’t usually rate recipes but this one was worth a 5!
Martha says
Thank you so much Karen – so glad you enjoyed the recipe!
Kerri Coffman says
Making these tonight with prime rib. Going to cook them on the Traeger! They look delicious!
Martha says
Great idea Kerri!
Debbie says
So easy & absolutely delicious!!!! I am not a fan of thyme so I substituted with my own herbs. I will definitely make this again!!! I love how easy it is and yet looks “fancy” 😆
Martha says
Thanks Debbie!
Sheila says
These were delicious and I highly recommend them! They look elegant but are easy to make – will be making them this holiday season. After filling the muffin tin, I had left over potatoes so I stacked them sideways in a small casserole dish, about 5×8, and baked both together. Either way works great! One thing to note is that the potatoes will shrink a bit when cooked….so I suggest stacking them in the muffin tin a little higher than what you want the finished height to be.
Martha says
Thanks for the suggestion Sheila – glad you enjoyed the recipe!
Lola Weigel says
Potatoes are such a weakness for me. I can’t wait to try these and surprise my card club. They not only sound delicious but they look so elegant. I think they will impress!!
Martha says
Hope you love the recipe Lola!
Linda Rutherford says
I will definitely try the potato Staxx they look awesome.
Martha says
Hope you enjoy them Linda!
Arabella Montgomery says
So easy and yet delicious!
Martha says
Thank you!
Kathy Hinlicky says
I’d like to make these for Christmas dinner. I don’t see in the recipe the point of the long Russet potatoes. I’m assuming that you use these to make a “boat” type sling for the bottom of the pan to hold the smaller slices? Can you confirm please?
Martha says
Hi Kathy – We used a mix of the two potatoes mostly for texture purposes as they bake up differently and will give you that interesting appearance with the different layers. But you can certainly use one or the other if that is easier. We hope you enjoy the recipe!
Christine says
Can these be made ahead and frozen?
Martha says
Hi Christine – We’ve never tried doing so ourselves. I’d worry that the potatoes will get a little mushy in the freezing/thawing/reheating process – so I personally wouldn’t recommend doing so. But if you try it, please let us know how it comes out!