Ingredients
The Potatoes: 3-4 large Yukon Gold or Russet potatoes, peeled
The Richness: 4 tbsp unsalted butter, melted
The Seasoning: 1 tsp garlic powder (plus salt and black pepper to taste)
The Crispy Finish: 1 cup shredded Parmesan, Gruyère, or Cheddar cheese
🥣 Directions
Step 1: Slice the Potatoes Ultra-Thin
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with a bit of melted butter or cooking spray. Using a mandoline slicer (highly recommended!) or a very sharp knife, slice the potatoes into paper-thin rounds.
Step 2: Toss and Season
Place all your thin potato slices into a large mixing bowl. Pour the melted butter over them, then add the garlic powder, salt, and pepper. Use your hands to gently toss the slices, making sure every single piece is well-coated in the seasoned butter.
Step 3: Build the Stacks
Layer the potato slices flat inside each muffin cup, stacking them up slightly higher than the top of the rim (they will shrink down significantly as they bake).
Step 4: The First Bake
Cover the muffin tin loosely with a sheet of aluminum foil. Bake for 30 minutes. Remove the foil and bake uncovered for another 10 to 15 minutes, or until the edges are golden brown and the centers are tender when poked with a fork.
Step 5: Add the Cheese
Carefully remove the tin from the oven and top each potato stack with a generous pile of shredded cheese. Return them to the oven for a final 4 to 5 minutes, or until the cheese is completely melted, bubbling, and beautifully browned.
Step 6: Serve and Impress
Let them cool in the tin for 5 minutes—this helps the stacks hold their shape. Gently run a butter knife around the edges of each cup to loosen them, lift them out, and arrange them on your serving platter!