Three Cheese Potato Stacks
Prep time
Cook time
Total time
Deliciously stacked crispy potato slices covered with 3 cheeses and different aromatics to make this dish the perfect side to any meal. {Adapted from A Gouda Life Blog}
Recipe type: Side
Serves: 12
  • 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
  1. Preheat oven to 400F
  2. In a bowl, mix together onions, olive oil, thyme, salt and pepper.
  3. Add mozzarella and cheddar cheeses to bowl and stir to combine.
  4. Next, add sliced potatoes to the bowl and toss to coat.
  5. 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.
  6. Spread leftover sauce in the bowl onto the potatoes.
  7. Finally, add grated jalapeño cheese (or different cheese if you don't like the heat) on top of each potato stack.
  8. 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.
  9. Let rest in the pan for 5 minutes before enjoying.
Recipe by No Dairy No Cry at