Crispy Pepper Jack Potato Stacks

These Pepper Jack Potato Stacks are a crispy, cheesy, unique spin on potatoes au gratin! Thin slices of tender potatoes practically melt together in a cheesy, creamy sauce, all baked in individual stacks in a muffin tin. The individual serving size makes them extra special, extra crispy-edged, and extra delicious!

Looking for interesting potato sides? Try Colcannon (mashed potatoes with cabbage), my ultimate mashed potatoes with cream cheese, roasted baby potatoes in foil, or potatoes baked with tomatoes, olives, and feta!

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The Story Behind the Recipe

Potatoes are so fun to experiment with, and there are seemingly endless iterations of potato recipes! I decided a few weeks ago I wanted to try my hand at some unique potato recipes, and it wasn’t long until I landed here, in potato stack land.

The concept is simple. You just layer thin potato slices in a muffin cup, then add cheese and a little cream sauce, and bake. The result is kind of like miniature potatoes au gratin. They’re cute and super delicious!

I decided to try them with pepper jack, which isn’t the most elegant cheese ever, but I liked the idea of potato stacks with a tiny big of a spicy kick. Besides, a recipe name that rhymes, like “Pepper Jack Potato Stacks?” I’m in! It helped when the concept turned out to be absolutely delicious.

Why You’ll Love Them

Easy to assemble. It seems a little fussy to pile potatoes in individual muffin cups, but I promise assembly is a breeze. Honestly the worst part is cleaning out the muffin cups but a little soak gets you there pretty quick.

Massive crowd pleaser. Everyone who tries these LOVES them.

Make-ahead magic. Assemble these ahead of time (except for the shredded pepper jack that gets baked on top in the last few minutes to cooking), refrigerate for up to 2 days, then just pop them in the oven when you’re ready to bake and eat.

Pepper Jack Potato Stack Recipe Ingredients

Olive oil – For brushing the muffin cups.

Potatoes – You’ll want good ol’ russets, preferably medium-sized potatoes vs. super large because you want them to be small enough in diameter to fit inside the muffin tin.

Heavy cream – A tiny amount of heavy cream in each muffin cup, flavored with salt, pepper, garlic powder, and onion powder, adds indulgent creaminess to these potato stacks.

Garlic powder & onion powder – I wanted to add some flavor without having to do extra chopping or introduce any more textures to the final dish. I’m a huge fan of both garlic powder and onion powder for adding fuss-free flavor, and it makes a big, delicious difference here, too!

Salt & pepper

Pepper jack cheese – Feel free to swap in your favorite cheese if you prefer zero heat or other cheeses. Gruyere, cheddar, or Colby jack are all great too.

Chopped scallions or chives – Optional, but pretty as a garnish.

Tips for Success

Be generous greasing the muffin tins. This will help the potato stacks to release as easily as possible and hopefully help with easier clean-up.

Cut the potato slices thin. They don’t have to be mandolin-thin, but aim for 1/8 to 1/4 inch thick.

I hope these Pepper Jack Potato Stacks are a huge hit in your house just like they are in ours! They’re fun to make and even more fun to eat. I like them as a little side dish surprise for a special occasion but they’re just a great weeknight dinner side dish too.

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