Asiago Potato Stacks (2024)

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Asiago Potato Stacks are super simple to make! These delicious potato stacks are the perfect, elegant side dish to any meal!

We’re already starting our Christmas dinner menu-planning, and these Asiago Potato Stacks are a delicious and elegant side dish perfect for any holiday meal!

How do you make Asiago Potato Stacks?

Thinly sliced potatoes are first coated in a mixture of melted butter, extra virgin olive oil, grated Asiago cheese and fresh lemon thyme. (You can use regular thyme if you can’t find the lemon thyme.)

Then the potato slices are stacked in a muffin pan to create individual servings, and a final extra sprinkle of Asiago is added to the top before baking.

These pretty little Asiago potato stacks come out of the oven tender on the inside but golden brown and crispy on the edges! This recipe couldn’t be any simpler – and I think they are beautiful too!

You can get creative with the type of cheese and herbs used in this recipe as well. Asiago has a distinctive, salty taste which is perfect for this recipe, but you can also use Parmesan or Romano if you prefer. We also used a mix of Russet and yellow (Yukon Gold) potatoes in our recipe – just for variety – but you can use just one type of potato if you’d wish.

Can I prepare Asiago Potato Stacks ahead of time and bake just before serving?

Unfortunately this isn’t one of those recipes that can be prepped ahead of time. The uncooked potato slices will turn brown and start to give up some of their moisture if the slices sit for long. For best results, prepare this dish as soon as possible before baking. (Preparing and freezing will not work either – the potatoes will get mushy.

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Asiago Potato Stacks

A few notes: Asiago cheese is a hard cheese similar to Parmesan or Romano but has a unique taste that is fantastic in this recipe. It is available in most supermarkets. Also optional – sea salt is sprinkled on top after these come out of the oven. If sea salt is not available, coarse kosher salt is fine or the salt can even be omitted.

Yield: 12 1x

Prep: 15 minsCook: 45 minsTotal: 1 hour

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Ingredients

2 large long Russet potatoes, about 1 1/2 pounds
1 pound yellow potatoes, such as Yukon Gold. (Try to find smaller sized potatoes that when sliced will fit a muffin tin)
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon thyme chopped, (regular thyme if lemon thyme is not available), plus more to sprinkle on tops
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Asiago cheese, plus more for tops, see note
Grey sea salt to top finished stackers (optional)
Pan spray

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Instructions

Preheat oven to 375 degrees.
Fill a large bowl with water and as you peel each potato, place them in the water until you are ready to slice.
In a small bowl, microwave butter with oil, thyme, salt and pepper until butter is melted. Stir in grated cheese.
Dry each potato as you remove from water. Discard water. Using a mandolin, slice potato slices horizontally as thin as possible and place in a large bowl. When you are about half sliced, pour about half the butter mixture over top. Slice the rest and add to the bowl and top with remaining butter mixture.
With your hands gently work the potatoes and butter mixture to coat.
Spray a 12 cup standard muffin pan with non-stick cooking spray.
Layer slices of potatoes in each cup dividing equally. Discard any liquid left in the bowl. Sprinkle a little additional cheese over each stack and bake for 40-50 minutes or until browned and crispy and cooked through.
Allow to sit for five minutes to set up, then serve, removing each portion from the muffin pan with a soup spoon.

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Cuisine:AmericanMethod:Bake

You may like these other Potato Recipes:

Twice Baked Potatoes
duch*ess Sweet Potatoes
Tuscan Roasted Potatoes
Rosemary Garlic Baby Potatoes
Rissole Potatoes Fresco

Martha

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

Reader Interactions

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Lana | NeverEnoughThyme says
Posted on 12/1/14 at 4:53 pm

These will be perfect with our traditional Christmas prime rib! And I just happen to have a huge lemon thyme that always winters over in the garden.
Reply
- Martha says
  Posted on 12/1/14 at 5:54 pm
  
  We’re thinking the exact same thing Lana! Perfect with prime rib! 🙂
  Reply
Debbie says
Posted on 12/1/14 at 4:45 pm

These look gorgeous!
What do you think would be the best way to make these ahead of time?
Bake as directed & just reheat when ready to serve.
Reply
- Martha says
  Posted on 12/1/14 at 5:53 pm
  See Also
  Early autumn recipes | Nigel Slater
  
  Hi Debbie – Thank you and you’ve asked a great question! Unfortunately this really this isn’t one of those recipes that can be prepped way ahead of time and assembled at the last minute – the uncooked potato slices will turn brown and start to give up some of their moisture if the slices sit for long. So – yes – you can probably bake ahead of time and reheat – but they may lose some of their outer crispiness if reheated in the microwave and baking again might over cook the edges. Preparing the slices as soon as possible before baking would really be our recommendation for best results!
  Reply
  - Debbie says
    Posted on 12/1/14 at 5:58 pm
    
    Thank you.
    Prime rib is also what I had in mind for Christmas.
    Love you site and recipes.
    Reply
    - Martha says
      Posted on 12/1/14 at 8:16 pm
      
      Thanks Debbie!
      Reply
Ginny McMeans says
Posted on 12/1/14 at 4:17 pm

These are so simple, gorgeous and delicious! Love the use of the muffin tins!
Reply
Nicole, RD says
Posted on 12/1/14 at 4:14 pm

These are so elegant! I love potatoes but these are stunning…ALMOST too good to eat. Almost 😉 Love that they’re made in a muffin tin, too!
Reply
Christie - Food Done Light says
Posted on 12/1/14 at 12:40 pm

These sounds absolutely amazing. My family would adore these. Got to make them soon.
Reply
Cookin Canuck says
Posted on 12/1/14 at 11:56 am

Cheesy potatoes…count me in. These are so pretty!
Reply
Stephanie @ Back for Seconds says
Posted on 12/1/14 at 11:36 am

Mmmmmm, I could eat a few of these 🙂
Reply
Mandy @Mandy's Recipe Box says
Posted on 12/1/14 at 10:01 am

These look gorgeous and delicious! Wow!
Reply
- Martha says
  Posted on 12/1/14 at 10:09 am
  
  Thanks Mandy!
  Reply
Paula - bell'alimento says
Posted on 12/1/14 at 9:25 am

One of my favorite ways to up the presentation with potatoes!
Reply
Laura @ Raise Your Garden says
Posted on 12/1/14 at 9:02 am

There is nothing like a potato with crispy edges. Or a potato with cheese. Or any potato. But the presentation of the potato here is what is mind blowing, never have I seen potatoes look so good (and I’m a gal who eats a LOT of potatoes) Absolutely scrumptious.
Reply
- Martha says
  Posted on 12/1/14 at 10:08 am
  
  Thank you so much Laura! (And the best part really is that these are so easy to make but look very fancy!)
  Reply

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