1. Prep the Potatoes
Preheat your oven to 375°F (190°C). Wash the potatoes thoroughly and peel them if desired. Using a mandoline or sharp knife, slice the potatoes into thin, even rounds about 2–3 mm thick. Uniform slices help the stacks cook evenly and become perfectly tender.
2. Season the Slices
Place the potato slices in a large bowl. Drizzle with melted butter and sprinkle with salt. Toss gently until every slice is lightly coated. The butter helps create crispy edges while adding rich flavor.
3. Assemble the Stacks
Grease a muffin tin lightly with butter or cooking spray. Layer potato slices into each muffin cup, sprinkling a little cheese every few layers. Continue stacking until the potatoes rise slightly above the rim. Finish each stack with extra cheese on top for a golden crust.
4. Bake Until Golden
Bake for 40–50 minutes, or until the tops are crisp and golden brown and the centers are tender. If the cheese begins browning too quickly, loosely cover the tray with foil during the final 10 minutes.
5. Cool and Serve
Let the potato stacks rest for about 5 minutes after baking. This helps them hold their shape. Carefully remove each stack with a spoon or small spatula and serve warm.
