1. Preheat the oven
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a little melted butter or nonstick spray to prevent sticking.
2. Slice the potatoes
Cut the potatoes into very thin slices, about ⅛ inch thick. A mandoline slicer works well for even slices, but a sharp knife works too.
3. Season the potatoes
Place the potato slices in a large bowl. Drizzle the melted butter over them and sprinkle with the salt. Toss gently until all slices are lightly coated.
4. Create the cheesy base
Add about 2 tablespoons of shredded cheese to the bottom of each muffin cup. This forms a crispy, flavorful base as the stacks bake.
5. Build the stacks
Layer the potato slices into each muffin cup, stacking them until they reach just below the rim. Press them down gently so they fit snugly.
6. Add the remaining cheese
Top each stack with the remaining shredded cheddar cheese. Some cheese may melt down the sides during baking — this creates the delicious crispy edges.
7. Bake covered
Loosely cover the muffin tin with foil and bake for 25 minutes, allowing the potatoes to soften.
8. Bake uncovered
Remove the foil and continue baking for another 15–20 minutes, until the potatoes are fully tender and the cheese becomes golden and crisp.
9. Let them rest
Allow the potato stacks to cool in the pan for 5 minutes. Carefully loosen the edges with a knife and remove each stack with a spoon or spatula.
Serve warm while the edges are crispy and the cheese is perfectly melted.
Serving Ideas
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