My sister-in-law first brought these cheesy potato stacks to our Easter dinner years ago, and I swear the ham has been playing second fiddle ever since. They’re nothing fancy, just honest Midwestern comfort baked in a muffin tin, but the way the edges crisp up and the cheese bubbles over makes them look like you fussed all afternoon.
Golden cheesy potato stacks on a white platter
The best part is they use only four simple ingredients you probably already have on hand. This is the kind of practical, pass-it-down recipe our mothers and grandmothers would have loved—straightforward, reliable, and a guaranteed crowd-pleaser.
These potato stacks are right at home beside a baked ham, roast beef, or a simple roasted chicken. I like to serve them on a plain white platter so their golden, frilly edges can really shine. Add a green vegetable—steamed green beans, buttered peas, or a tossed salad—to balance the richness.
They also go nicely with meatloaf or grilled pork chops on a weeknight. If you’re setting out a holiday spread, tuck the platter of stacks near the rolls so folks can grab one in place of (or in addition to) bread.
Oven-Baked 4-Ingredient Cheesy Potato Stacks
Servings: 12 potato stacks (about 6 servings)Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed (peeled if you prefer)
4 tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
1 1/2 cups shredded sharp cheddar cheese, lightly packed
Directions
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