1-First Step: Mise en place and oven prep Preheat oven to 400 degrees Fahrenheit. Lightly grease a 12-cup muffin tin so stacks release easily after baking. Place the muffin tin on a rimmed baking sheet to catch any overflowing butter; this simple move keeps the oven clean and prevents smoking.

2-Second Step: Slice the potatoes thinly Using a mandoline or a sharp knife, slice the potatoes very thinly, about 1/8 inch thick. If you don’t have a mandoline, a sharp chef’s knife works fine. Keep your slices uniform for even cooking. Tip: keep the slices submerged in cold water to prevent browning while you work, then pat them dry with paper towels to reduce surface moisture and improve crisping.

3-Third Step: Make the herb-butter and cheese mixture In a large bowl, combine melted butter, fresh oregano, fresh thyme, minced garlic (1 to 2 cloves), Parmesan, shredded sharp cheddar or Gruyère cheese, flaky sea salt, and freshly cracked black pepper. Toss the potato slices in this mixture so each slice is coated. This toss is the key step that makes these cheesy crispy baked potato stacks full of flavor.

4-Fourth Step: Assemble the stacks* Layer the coated potato slices into the greased muffin tin cups, stacking until you reach the top. Press lightly so the layers are compact; the potatoes will shrink as they cook.* If you’re using the additional 2 tablespoons of melted butter mixed with herbs and garlic, brush it over the tops for extra flavor and browning.

5-Fifth Step: Roast covered, then crisp Cover the muffin tin with foil and place it on the prepared baking sheet. Roast for 30 minutes. The foil covering ensures even cooking and prevents the outer slices from over-browning before the interiors are tender. After 30 minutes, remove the foil and bake for an additional 20 to 25 minutes until the potatoes are tender and golden with crispy edges. If you want even crispier edges, finish with a 3 to 5-minute broil while watching closely.

6-Final Step: Release and serve Run a butter knife around the edges of each muffin cup to release the stacks. Serve immediately, sprinkling the tops with a bit more flaky sea salt and a crack of black pepper. Let them rest 3 to 5 minutes so they hold shape while still warm and gooey inside.