Potato Cheese Piles Oven Backed… My sister-in-law’s Easter hit: Super-easy cheesy potato bites that wow everyone! Only 4 things needed. These yummy potato stacks bake in a muffin pan for crispy edges and gooey cheese tops. Thin potato slices get buttery and salty, layered with cheese for a melty middle. Perfect side for dinners like Easter—golden, crunchy outside, soft inside. Kids love them! Super simple with just four items. (50 words)
Potato Cheese Piles Oven Backed
Makes: 12 piles (for about 6 people)
What You Need
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2 pounds potatoes (like russet or yellow ones), washed clean (peel if you want)
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4 spoons melted butter (no salt added)
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1 1/2 spoons salt
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1 1/2 cups grated sharp yellow cheese, packed light
How to Make Potato Cheese Piles
- Heat your oven to 400°F (that’s 200°C). Rub a 12-cup muffin pan with some melted butter or spray so they pop out easy.
- Cut potatoes into super-thin circles, like 1/8 inch thick. Use a slicing tool if you have one, or a sharp knife carefully. Keep them all about the same size so they cook the same.
- Put slices in a big bowl. Pour on the melted butter and shake on the salt. Mix with your hands till every piece shines with butter.
- Put 2 spoons of grated cheese in the bottom of each muffin cup. Use half the cheese total—this makes a tasty base and crispy sides.
- Stack the potato slices in the cups, filling almost to the top. Push down a little so they’re tight together. It’s okay if they’re not perfect—they fix themselves in the oven.
- Sprinkle the rest of the cheese on top of each stack. Let some cheese drip down the sides for extra crunchy bits.
- Cover the pan loosely with foil (make a little tent so it doesn’t touch the cheese). Bake with cover for 25 minutes, till potatoes soften when you poke with a knife tip.
- Take off the foil. Bake without it for 15-20 more minutes, till potatoes are soft all the way and cheese edges are golden and crunchy. Check near the end—ovens are different!
- Wait 5 minutes in the pan after baking. Slide a knife around each edge to free them, then lift out with a spoon onto a pretty white plate.
- Eat them warm so edges stay crisp and cheese is gooey. If any cool off, pop back in a 350°F oven for 5-10 minutes to crisp up again.