Crispy Cheesy Potato Stacks

Crispy Cheesy Potato Stacks

Crispy Cheesy Potato Stacks are easy to make and so delicious. We use our Sheffield’s Irish Roast Chicken Seasoning because it has a savory blend of spices and herbs, all of which compliment potatoes so well, especially with a touch of thyme. What also makes them so good, is that you can use different seasonings, and cheeses, depending of the entree with which you are serving them. We’ve also used our Chive Pepper, and Savory Onion, and other cheeses, but we like our Irish Roast Chicken Seasoning and Sharp Cheddar Cheese the best combination.

These also make an attractive appetizer for your gatherings especially at holidays, when you want something different and can compliment a variety of dishes. Your guests will be impressed.

Makes 12 Servings

Ingredients:
2 lbs. Russet Potatoes
6 Tablespoons Butter, Melted
2 Tablespoons Sheffield’s Irish Roast Chicken Seasoning
½ Cup Sharp Cheddar Cheese, Finely Shredded. You can use the cheese of your choice, like shredded Parmesan, Gruyere, or other favorites.
Wood Toothpicks
Cooking Spray for the muffin tins

Directions:
Set oven rack to middle position. Preheat oven to 375ºF

Spray a 12 cup muffin pan with non-stick cooking spray. Set aside until needed.

Slice potatoes into ⅛” slices. Using a mandoline slicer makes the job easier and gives you uniform slices. If you don’t have a mandoline, make sure you don’t slice the potatoes too thin, or they will cook too fast and be too crispy. Too think and they take longer to cook, and can also be too crispy around the edges.

Add the potato slices to a large mixing bowl. Drizzle the melted butter over the slices. Toss to coat well. Sprinkle on the Sheffield’s Irish Roast Chicken Seasoning and Shredded Cheese. Toss again to combine well, making sure the potato slices are well coated with the spices and cheese.

Stack the potato slices in the muffin tin cups. Place the larger slices at the bottom and the smaller slices at the top so they stack better and look better when you plate them. Sprinkle any extra cheese mixture in the bowl on top of the stacks. Use a toothpick to hold the stacks together. The toothpick doesn’t have to all the way to the bottom of the stack. The stacks will be taller than the cups, but that’s alright. They will shrink a bit in height.

Bake for 50 to 60 minutes until fork tender and the cheese is crispy and golden brown. Check after 50 minutes. If not done, cook an extra 5 minutes and check again. If still not done, cook an extra 5 minutes. Any longer and they will be overdone.

Remove them from the pan, and serve. Enjoy!