The almighty potato, in my opinion, one of the most humble and affordable ingredients we can buy at the supermarket. Today, we´re gonna grab that potato and create an extraordinary dish. Folks, we´re talking Cheesy Potato Stacks, possibly, the world´s best potato dish.
These cheesy potato stacks are seriously amazing. They have an explosion of flavors with different layers of textures and they´re super easy to make. The perfect dish to enjoy as an appetizer or even as a side dish.
To make this dish, I used yukon gold potatoes, but you can use whatever potatoes you like. I also left the skins on the potatoes, as it gives them a beautiful rustic texture and flavor.
TIPS & TRICKS to make this Recipe: I baked my potato slices for about 23 minutes with the bake and broil option (bottom heat + top heat). If your oven does not do both functions, just bake them for 5 minutes longer. Making sure to flip the potatoes once half way through. I also used a Manchego cheese that is aged for 4 months, but you can use any cheese you like.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
MANCHEGO CHEESE
SPANISH SEA SALT
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Watch the Video Below on How to Make Cheesy Potato Stacks | World´s Best Potato Dish
Cheesy Potato Stacks | World´s Best Potato Dish
Ingredients
- 3 yukon gold potatoes
- 2 tbsp extra virgin olive oil 30 ml
- dash garlic powder
- dash sweet smoked Spanish paprika
- dash sea salt
- dash freshly cracked black pepper
- 7 oz block mild Manchego chesse .350 kg
- dash dried thyme
Instructions
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Wash & pat dry 3 medium sized yukon gold potatoes, then cut each potato into 1/4-inch thick slices (0.635 cm), add the slices of potato into a baking tray that is lined with parchment paper, make sure they are all in a single layer
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Brush a kiss of extra virgin olive oil over each potato, then season the potatoes with sea salt, freshly cracked black pepper, a dash of garlic powder and a dash of sweet smoked paprika
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Add the potatoes into a preheated oven bake + broil option, 250 C - 475 F
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While the potatoes are in the oven, shred a generous 3 cups of Manchego cheese
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After 23 to 24 minutes, remove the potatoes from the oven and transfer to a dish
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To assemble each potato stack, grab 1 slice of potato, add a pinch of the shredded cheese over the potato, make sure to compact it in there, add another slice of potato, another pinch of cheese, one final slice of potato and one final pinch of cheese, lightly sprinkle with dried thyme and place a toothpick in the middle to hold everything together, as you finish each stack, add back into the baking tray lined with parchment paper
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Add the potato stacks back into the oven for 4 to 5 minutes or until the cheese is fully melted
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Once the cheesy potato stacks are done, sprinkle them with some freshly chopped parsley and serve at once, enjoy!
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Keith Rastall
Just cooked and ate these for lunch. Really nice. I added one of my own home grown cherry tomatoes on top of the cocktail stick.
05 . Aug . 2020Tip … check the potatoes before full cooking time as mine were cooked earlier.
Spain on a Fork
Nice touch with the homegrown cherry tomatoes! thanks for the comment 🙂 much love
05 . Aug . 2020Rashida
I have been following your recipes on you tube and love the recipes! I am 79 and love cooking but find your recipes so versatile, quick and easy and most delicioud!
16 . Jul . 2020Spain on a Fork
That is so great to hear! truly appreciate your comment 🙂 much love!
16 . Jul . 2020Jeff the Chef @MakeItLikeaMan
I was going to say that my favorite part of this recipe is the Spanish paprika, Manchego, and thyme. What a great combination. But I’m sure my actual favorite part would be a forkful of that cheesy, potato goodness. This sounds like super-comfort food! (I think I might sprinkle some bacon bits over them.)
09 . Jul . 2020Spain on a Fork
Thanks for the comment Jeff 🙂 much love
09 . Jul . 2020