Well, It actually happened. I feared the mere mention of our unusually warm weather would result in a snow storm. And wouldn’t you know it, just two days after posting my Cranberry Apple Cinnamon Rolls, the temperature dropped to below freezing level, it snowed, and it got nasty outside. Damn you Murphy’s Law!
Anyway, onto a better topic of conversation – how about these delightful Three Cheese Potato Stacks? These individually portioned stacks are the perfect accompaniment to any main meal, and can be served at family gatherings, holiday dinners, or any occasion really. Potatoes are such versatile vegetables; they come in many different shapes, sizes, and textures. They can be fried, baked, mashed, boiled, and of course – stacked! So ditch the way you normally make your potatoes, and opt to making these gorgeous stacks instead.
To get the best looking stacks, I highly recommend you use a mandoline, if you have one. If you don’t, do your best to cut the potatoes as evenly as possible, and aim on the thinner side – about 1/8th inch in thickness.
This delicious recipe was inspired by my foodie blogger friend Bernie from A Gouda Life. I had the pleasure of meeting Bernie a year ago while in Chicago. She’s a sweet soul with an eye for making food look good and taste great. Although her love for cheese is apparent, I find so much inspiration in her blog and am able to adapt many of her recipes to suit my family’s needs.
Be sure to give this recipe a try today! This dish is free from top allergens and more – it’s delicious, quick and simple to make. The pics above are from the first time I tested this recipe – I was worried that stacking too many potato slices per muffin cup wouldn’t work out well. But as you can see from the after pic, the potatoes really do shrink down, so don’t worry about stuffing too many in there!
Most of the ingredients should be already in your pantry and fridge. For the cheese, feel free to sub whatever brand and flavor you desire. I liked the slight heat I got from the jalapeño cheese, but again, use whatever you’d like.
Stay in touch as always on here and Instagram. And be sure to continue tagging me in your pics with #nodairynocry and @nodairynocry so that I can see them!
- 4-5 yellow potatoes, washed, peeled, and uniformly thinly cut (mandoline recommended)
- 2 tbsp onions, minced
- 2 tbsp extra virgin olive oil
- ½ tbsp fresh thyme, stems removed and minced
- 1 tsp sea salt
- Pinch ground black pepper
- ⅓ c jalapeño cheese, grated - such as Daiya's Jalapeño Havarti Style Farmhouse Block
- ¼ c each dairy free mozzarella and cheddar cheeses, grated or finely shredded
- 1 tbsp fresh lemon juice
- Preheat oven to 400F
- In a bowl, mix together onions, olive oil, thyme, salt and pepper.
- Add mozzarella and cheddar cheeses to bowl and stir to combine.
- Next, add sliced potatoes to the bowl and toss to coat.
- Using a muffin tin, lightly grease each cavity before filling, then stack potatoes, gently pressing down as you stack, until all cups are filled to the very top.
- Spread leftover sauce in the bowl onto the potatoes.
- Finally, add grated jalapeño cheese (or different cheese if you don't like the heat) on top of each potato stack.
- Place in the oven to bake for approximately 40-45 minutes, or until edges of potatoes are lightly browned and crispy and the inside is tender.
- Let rest in the pan for 5 minutes before enjoying.