Crisp Rosemary Thyme Potato Cheese Stacks is a rich, savory, herby side that can be made easily in a muffin tin. Great for changing up your potatoes a mealtime or for bringing to a holiday or potluck gathering. Carb-tas-tic! (makes 12 potato stacks)
Estimated reading time: 5 minutes
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Crisp Rosemary Thyme Potato Cheese Stacks
Hi Everyone, who doesn’t love potatoes? …better yet, potatoes with cheese, even better yet crispy potatoes with cheese.
I made these Crisp Rosemary Thyme Potato Cheese Stacks to bring for Christmas brunch at my father in law’s and they were a hit.
They are super herb-y & aromatic with rosemary and thyme (potato’s best friends) which can be adjusted to your liking.
You can use fresh or dried herbs, whatever you have; it’s a very forgiving recipe!
You can bake them as long as it takes to get them crispy on top and around the edges, for me it was 30 minutes covered with foil and then another 20-25 minutes uncovered.
You are going to need a 12 cup muffin tin, a vegetable peeler and a mandolin slicer to make easy work of getting thin slices of potatoes.
Make sure to use the guard on the mandolin slicer because the blade is very sharp (no joke, my index finger is still a little sore from a mandolin slicer accident I had!)
I linked to all the kitchen tools below in the recipe card with affiliate links.
In the recipe, I give an option to omit the 1 stick butter.
With the butter, you get a more rich, butter flavor (which we all love) but since I also have cream cheese in this recipe, I felt that the recipe doesn’t necessarily need the butter to get a rich and creamy effect which is what I was going for.
Let me know if you try it and how it comes out either way in the comments.
If you are substituting fresh herbs for dried herbs, generally you want to follow 3 units (fresh) to 1 unit (dried) ratio.
To make this a little healthier, you can substitute the half and a half for low-fat milk or non-dairy milk (soy, cashew, almond, or coconut), however, I have not tested that substitution, it might change the flavor slightly.
Please let us know if you do try any substitutions in the comments below.
This recipe came about when I wanted to make something like scalloped potatoes because my husband and I love scalloped potatoes.
These are similar to scalloped potatoes, just with more herbs, flavor, and crispy edges.
If you try these Crisp Rosemary Thyme Potato Cheese Stacks, please let me know in the comments below!
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Crisp Rosemary Thyme Potato Cheese Stacks
Crisp Rosemary Thyme Potato Cheese Stacks are a creamy, rich, savory, herb-y side that can be made easily in a muffin tin. Great for changing up your potatoes a meal time or for bringing to a potluck. Carb-tas-tic! (makes 12 potato stacks)
- 4-5 medium-large Maine, Russet or Idaho potatoes (cut them into 1/8 thick slices)
- 1-2 tablespoons olive oil, regular
- 1 stick of unsalted butter, melted (optional, if you add this it makes it more crispy versus creamy, the edges still come out crispy even if you omit the butter)
- 1 jalapeño, seeded, chopped
- 1 teaspoon dried ground rosemary
- 1/2 teaspoon ground thyme
- 1/4 cup half and half or same amount cream
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper, plus more to top, amount to taste
- 8 ounces cream cheese block, regular, softened to room temperature
- 1/2 cup Mexican shredded 3-Cheese blend
- 1/2 cup shredded cheddar
- fresh or dried thyme sprigs to top (optional)
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin tin. Set aside
- Slice the potatoes with a mandolin slicer, carefully, using the guard.
- In a large mixing bowl, combine, sliced potatoes, chopped jalapeño, ground rosemary, ground thyme, butter, Kosher salt and ground pepper. Add 1/2 cup Mexican shredded cheese blend and cream cheese. Make sure the potatoes are evenly coated.
- Layer the potato slices in the prepared muffin evenly between the cups. Layer them right up because they will cook down and shrink. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of the stacks.
- Cover the tin with foil and bake in the 400 degree oven for 30 minutes.
- At 30 minutes, check the potato stacks, remove the foil and bake for 25-30 more minutes or until they are golden brown and crispy to your liking.
- To get them out of the muffin tin use a knife going around the edge of each stack and use a fork to lift them up.
- Serve with more salt and pepper to taste and optionally garnish with thyme sprigs. Enjoy!
- If you are substituting fresh herbs for dried herbs, generally you want to follow a 3 units (fresh) to 1 units (dried) ratio
- to make this a little healthier, you can substitute the half and half for low fat milk or a non dairy milk (soy, cashew, almond or coconut), however, I have not tested that substitution, it might change the flavor slightly. Please let us know if you do try any substitutions in the comments below.
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Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer and Vegetable Julienner with Precise Maximum Adjustability
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
OXO 1137680 Good Grips 3-Piece Peeler Set, 10-inch, Green/Orange/Red
OXO Good Grips Lewis Pepper Mill
Nutrition Information:Yield: 12 Serving Size: 2 stacks
Amount Per Serving: Calories: 235Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 220mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 8g
Please note that the Calculated Nutrition is an estimate at best.
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