Broccoli Cheddar Potato Stacks

Make these cheesy, crispy potato stacks as a side dish for your upcoming holiday meal! Each layer of crispy potato is well seasoned with roasted broccoli and melty cheddar cheese so you get lots of flavor in every bite.

WHY I MADE THESE BROCCOLI CHEDDAR POTATO STACKS

Like so many of us, I’ve been tempted to make a crispy potato stacks recipe ever since I saw a few different recipes on social media. I mean, the humble potato is everyone’s favorite vegetable, right? And thin, crispy potatoes are my favorite way to eat them!

So, a crispy potato stack recipe was destined for my kitchen, but I wanted to upgrade them so that they weren’t just crispy but so that they were also cheesy too. And then it hit me: broccoli cheddar potato stacks would be the very best way to put a spin on traditional crispy potato stacks!

Kind of like my Cheesy Garlic Focaccia Bread recipe, these potato stacks have lots of great flavors. Broccoli and cheddar just go together so well, and when you combine that with crispy potatoes there’s just nothing tastier!

I love the idea of gracing a holiday table with these broccoli cheddar potato stacks, but you can eat them anytime of year, anytime you want! Like, right now would be a good time, for example. These potato stacks are officially the best potato side dish, ever.

MY BROCCOLI CHEDDAR POTATOES RECIPE

The full recipe for my broccoli cheddar potato stacks is below–it’s super easy! But here’s the gist of it:

First, preheat the oven and lightly butter a muffin tin. Set aside.
In a large bowl, mix together the olive oil, garlic, herbs, salt and pepper.
Using a mandoline (like this one I got from Amazon) thinly slice the potatoes. You can also attempt this with a knife, slicing the potatoes very thinly. However, it’s easiest with a mandoline.
Toss the sliced potatoes in with the oil and seasonings. Then add the grated cheese and grated broccoli, and toss well so that the potato slices are evenly coated.
Layer the potatoes in the muffin tins. Tightly cover the muffin tin with foil and cook for about 20 minutes. Remove the foil and cook for an additional 10-15 minutes, until the potatoes are browned on top and on the sides.
Serve hot and crispy!

BROCCOLI CHEDDAR POTATO KEY INGREDIENTS

garlic
dried herbs (like: oregano, thyme, rosemary, basil)
seasonings
sharp cheddar cheese
broccoli
gold potatoes

HOW LONG DO THESE BROCCOLI CHEDDAR POTATO STACKS TAKE TO MAKE?

Start to finish, these broccoli cheddar potato stacks take about an hour to make:

Prep time: 30 minutes
Cook time: 35 minutes

HOW TO STORE THESE POTATO STACKS?

One fully cooled, store the potato stacks in an airtight container in the fridge for up to three days. Reheat the stacks in the oven at 375 for about 10-15 minutes until heated through to regain their crispiness. You can also do this in an airfryer!

BROCCOLI CHEDDAR POTATO STACKS FAQ

1. Do I have to use a mandoline?

No, but, yes…here’s the thing. You can definitely make these without a mandoline. All you have to do is very, very thinly slice the potatoes so they’re about 1/8” thick. That requires a lot of skill, though, and if you try to slice them with a knife your potatoes likely won’t be as thin as you want them to be, and they won’t all be the same size.

Now, I’ve made these potato stacks a few times already by just slicing them with a knife. The results were ok. Your potatoes will be WAY crispier and more delicious if you use a mandoline though. A mandoline is the best way to guarantee you get those super thin and super crispy layers that we’re going for. Trust me.

HERE is a link to the mandoline I bought after a few failed attempts of making this with just a knife. Good luck!

2. What type of potatoes should I use?

Go with a Yukon gold potato (first choice) or Russet potato (second choice). These potatoes are nice and starchy so they crisp up the best and provide the best texture once roasted.

3. How to store and reheat these potato stacks?

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Broccoli Cheddar Potato Stacks

Print Pin Rate

Course: Appetizer, Side Dish

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: full stacks

Equipment

Mandoline Slicer

Ingredients

2 tbsp olive oil
2 cloves of garlic grated or minced
1 tbsp dried herbs like: oregano, thyme, rosemary, basil
1/2 tsp salt
1/2 tsp pepper
1 c sharp cheddar cheese grated
1 c broccoli grated or finely diced
1 lb gold potatoes like Yukon, peeled

Instructions

Preheat oven to 400 F. Lightly butter a muffin tin, and set aside.
In a large bowl, mix together the olive oil, garlic, herbs, salt and pepper. Set aside for. now.
Using a mandoline, thinly slice the potatoes so they’re about 1/8″ thick. You can also attempt this with a knife, slicing the potatoes very thinly. However, it’s easiest with a mandoline.
Toss the sliced potatoes in the oil and seasonings. Then add the grated cheese and grated broccoli, and toss well so that the potato slices are evenly coated.
Layer the potatoes evenly in the muffin tins. I ended up stacking 8 slices in each tin. It’s ok if the potatoes are taller than the tin–they will shrink as they cook.
Tightly cover the muffin tin with foil and cook for about 20 minutes. Remove the foil and cook for an additional 10-15 minutes, until the potatoes are browned on top and on the sides.
Serve hot and crispy. Refrigerate leftovers and enjoy within three days.

HI, I’M SAM!

I’m so glad you found salt n sprinkles! I started this blog to show that good, healthy food is both easy and delicious to prepare at home. Whether you have a dietary restriction or just like to try new recipes in the kitchen, I hope you find just what you’re looking for here.

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