First Step: Prepare the Potatoes

1. Wash and Peel the Potatoes: Begin by washing and peeling the russet potatoes. While the peel adds extra texture, peeling the potatoes will give your stacks a smoother, cleaner look and texture. However, if you prefer, you can leave the skin on for added texture and nutrients.
2. Slice the Potatoes: Using a sharp knife or a mandolin slicer, slice the potatoes as thinly as possible—about 1/8-inch thick. The thinner the slices, the crispier the potato stacks will become. Aim for uniform slices to ensure even cooking.
3. Soak the Potatoes: To remove excess starch and help the potatoes crisp up better, soak the sliced potatoes in a bowl of cold water for at least 10 minutes. This step is optional but recommended for the best texture.
4. Dry the Potatoes: After soaking, drain and pat the potato slices dry with a paper towel or clean kitchen towel. Removing excess moisture will help the potatoes crisp up more in the oven.

Second Step: Assemble the Potato Stacks

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place a rack in the middle of the oven for even heat distribution.
2. Coat the Potato Slices: In a large mixing bowl, combine the melted butter, olive oil, garlic powder, onion powder, salt, and pepper. Stir to combine. Add the potato slices to the bowl and toss gently to coat each slice evenly with the buttery seasoning mixture.
3. Layer the Potatoes: To assemble the stacks, start by placing one slice of potato in the bottom of a muffin tin or small ramekins, allowing the slice to overlap slightly. Then, add a little sprinkle of cheese on top. Repeat this process, layering the potatoes and cheese until you’ve used up all the slices. Aim for about 6-8 layers of potatoes in each stack, depending on the size of your muffin tin or ramekin.
4. Top with Cheese: After you’ve layered the potatoes, sprinkle a generous amount of shredded cheese (cheddar, mozzarella, or a mix) on top of each stack. For an extra touch, you can sprinkle a little grated parmesan cheese over the top for a golden, crispy finish.
5. Add Fresh Herbs: If you’re using fresh herbs like rosemary or thyme, sprinkle them over the top of the stacks for added flavor and a lovely aroma while baking.

Third Step: Bake the Potato Stacks

1. Bake the Stacks: Place the muffin tin or ramekins in the preheated oven and bake the potato stacks for about 40-45 minutes. The potatoes should be golden brown and crispy on the edges, while the cheese should be melted and bubbly. If you’re unsure whether the potatoes are tender, test them with a fork—they should easily slide through the layers.
2. Check for Crispiness: If you like your potato stacks extra crispy, you can broil them for an additional 2-3 minutes at the end of the baking time. Just be sure to watch them closely so they don’t burn.
3. Let Them Rest: Once the potato stacks are done, remove them from the oven and allow them to rest for a few minutes. This helps them set and makes it easier to remove them from the muffin tin.

Fourth Step: Serve and Garnish

1. Remove from the Muffin Tin: Using a small spoon or fork, carefully lift each potato stack out of the muffin tin. If they stick, gently run a knife along the edges to loosen them.
2. Garnish: Place the potato stacks on a serving plate and garnish with freshly chopped parsley for color and a hint of freshness. You can also serve with a dollop of sour cream on the side for a creamy contrast to the crispy potatoes.
3. Serve: Serve the crispy cheesy potato stacks as a side dish with your favorite main course. They pair perfectly with meats like steak, chicken, or pork, or you can serve them alongside a fresh salad for a more balanced meal.