My sister shared this 4 ingredient layered side dish and the crispy edges are absolutely incredible

These Oven Baked 4-Ingredient Sharp Cheddar Potato Stacks are a visually stunning way to serve potatoes that feels much fancier than the effort required. By using a muffin tin, you create individual “gratins” where every single person gets the best part: the crispy, lacy cheese edges and the tender, buttery center. The mandoline-thin slices are the secret here, allowing the heat to penetrate every layer for a texture that is simultaneously crunchy and melt-in-your-mouth.

Sharp Cheddar Potato Stacks

Ingredients:

Step-by-Step Directions:

Step 1: The Muffin Tin Prep: Preheat your oven to 400°F. Generously grease a 12-cup muffin tin with butter.

Tip: Don’t be shy with the butter here! The cheese and potato starches want to stick to the metal; a heavy coating of butter ensures they slide out in one piece with those “frilly” cheese skirts intact.

Step 2: Thin-Slice Strategy: Scrub and peel your potatoes. Use a mandoline or a very sharp knife to slice them into rounds 1/16 to 1/8-inch thick. Toss the slices in a bowl with the melted butter and salt until every piece is glistening.

Step 3: Build the Stacks: Drop a pinch of cheese into the bottom of each cup. Layer 3–4 potato slices, then a pinch of cheese, and repeat until the stacks sit slightly above the rim of the tin.Note: They will shrink slightly as they bake, so “mounding” them up at the start is actually a good thing!

Step 4: The Two-Stage Bake:

• Stage 1 (Covered): Tent the tin with foil and bake for 25 minutes. This steams the potatoes until they are tender.

• Stage 2 (Uncovered): Remove the foil and bake for another 20–25 minutes. This is where the magic happens—the cheese browns, the edges curl, and the tops get shatteringly crisp.

Step 5: The “Release” Rest: Let them sit in the tin for 5–10 minutes. Run a small knife around the edges to loosen the cheese before lifting them out with a fork.