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. 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
another cheese that melts well, such as Colby or Monterey Jack—just don’t add more than one extra cheese if you’re trying to honor the simple spirit of the recipe. You can also change the character of the dish by using Yukon Gold potatoes for a creamier interior and russets for a fluffier, more layered bite. To make ahead for a holiday meal, bake the stacks until just tender, cool, cover, and refrigerate; then reheat uncovered at 375°F until hot and crisp around the edges. If you have leftovers, they reheat nicely in a skillet over medium heat, cut side down, until warmed through and re-crisped. For smaller gatherings, halve the recipe and bake in the middle cups of the pan so they brown more evenly.
