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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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Jeannie says
I’m going to make these for our Dinner and a Movie group dinner with BBQ short ribs. Looking forward to them
Martha says
Hope you enjoy them Jeannie!
MaryAnn Dean says
Many of us use a Cuisinart not a mandoline -you should acknowledge that!
Martha says
Thanks for the suggestion MaryAnn!
Marion says
We had these for dinner tonight & it was a HIT! I used a large muffin pan instead of a smaller size one & though they weren’t “stacked” they slid while baking. I doubled all seasonings & the butter/oil (wish I hadn’t), it was wayyy too much liquid, had to drain them after BUT…MAN were they GREAT. We LOVE garlic & my house STILL smells of garlic. Next time, I’m going to mince some onions. THANK YOU for such a great recipe!
Martha says
You’re welcome Marion! The smaller size muffin tin will help them stay stacked.
Rose Kolman says
I just signed up & have not tried any of your recipes. Looking at them makes me think you are a great cook. Can’t wait to try some. I am looking for Oxtail soup with barley, have been using Joy of Cooking for years & wondering how you would make yours. Looking forward to your answer.
Martha says
Rose
This soup is actually on our list to develop for this year along with a few hundred other ideas for recipes.
There are a few different types; including an Asian version and the one you ask about. Soups with meat and barley are my kind of soups. We just made a beef and barley soup this past week which we hope to post live in a week or so. The oxtail will be somewhat similar but maybe you can get some inspiration from that until I develop the oxtail soup.
Let me work on a recipe and I’ll move it to the top of my to-do list and try to get it posted as soon as we can.
Anita says
Hi Martha, I am curious about the two different types of potatoes. What is the reason for this? Can I just use golden potatoes? Thank you!
Martha says
Hi Anita – We use a combination of the two for texture, taste and appearance. The russets cook up softer and starchier, while the Yukon golds are firmer and waxier – and that nice, varied and layered effect you see in the photos comes from the combination of the two. You can use just the golden potatoes if you prefer, but the overall dish won’t be quite the same. Hope that helps!
Leanore Gallardo says
Will this receipt work if you set it up the night before and cook in the morning?
Martha says
Hi Leanore – Unfortunately this isn’t one of those recipes that can be prepped ahead of time and frozen. 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, preparing them dish as soon as possible before baking would really be our recommendation.
Maggie says
These Asiago potato stacks look so pretty that I would love to make them for our Christmas dinner. Do you think I could freeze them a few days ahead?
Martha says
Hi Maggie – Unfortunately this isn’t one of those recipes that can be prepped ahead of time and frozen. The uncooked potato slices will turn brown and start to give up some of their moisture and freezing and thawing will make the potato slices mushy. if the slices sit for long. For best results, preparing them dish as soon as possible before baking would really be our recommendation.
Teresa says
What temperature in oven to bake Asiago potato slices for 40 -50 minutes????????
Martha says
Hi Teresa – See step 1…375 degrees f
Paula says
Can you make these a day ahead?
Jack says
Hi Paula
I would think yes as long as you covered and refrigerated. The cover (plastic wrap) should be air tight otherwise the potatoes will oxidize as the butter drips off into the pan bottom. After you lay the wrap over the top, gently press down over each one so no air gets in. Air is your enemy if making in advance.
Good luck,
Jack
Stacy says
I’ve made similar recipes, but these absolutely blew them away! Honestly, one of the best things I’ve ever made, and I’m a really good cook. Thanks for sharing!
Martha says
You’re very welcome Stacy – thank YOU! 🙂