The Irish are famous for their potato dishes. These incredible Irish Stacked Potato Bites are no exception. They’re easy to make, and perfect for St. Patrick’s Day. If they’re not gobbled up out of the oven, the Stacked Potato Bites also freeze and reheat beautifully.
Ingredients for Irish Stacked Potato Bites:
I used the following ingredients: Russet potatoes, unsalted butter, heavy cream, salt, freshly ground black pepper, garlic, and Dubliner cheese.
Making the Irish Stacked Potato Bites:
I started by melting the butter in a measuring cup. Then, I added the heavy cream, salt, pepper, and garlic. Next, I stirred the mixture, and set it aside.
Then, I peeled the potatoes, and thinly sliced them using the 3 mm slicing blade on my food processor. Because I wanted all of the potatoes to have the same diameter, I used a 2-inch scalloped biscuit cutter to cut the slices into rounds.
I sprayed my muffin pan with nonstick vegetable spray. Then, I started building the potato stacks. First, I placed five rounds into the bottom of the muffin well. Then, I added a teaspoon of the butter/cream mixture. Next, I added some shredded cheese. I topped the bottom layer with five potato rounds, another teaspoon of the butter/cream mixture, and shredded cheese.
I loosely covered the muffin pan with aluminum foil, and popped it into a preheated 375° F oven for 25 minutes. Then, I uncovered the pan, and continued cooking the potatoes for another 20 minutes until the potatoes were perfectly cooked, and the tops golden brown.
I let the potatoes cool for about 5 minutes before removing them from the pan. All I can say is that they were incredible, and no leftovers. Yum!
- 3 Tablespoons unsalted butter melted
- 1/3 cup heavy cream
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 clove garlic minced
- 2 pounds russet potatoes peeled and thinly sliced*
- 3/4 cup 3 ounces Dubliner cheese**, grated
- Preheat oven to 375° F.
- Spray wells of muffin pan with nonstick vegetable spray. Set aside.
- Combine melted butter, heavy cream, salt, pepper, and garlic in a small bowl. Set aside.
- Cut potato slices into even diameter using a 2 or 2-1/4 inch biscuit cutter.
- Place five slices in muffin well. Top with 1 teaspoon of butter/cream mixture, and 1/2 tablespoon shredded cheese. Place additional five slices of potatoes on top of bottom layer. Top with 1 teaspoon of butter/cream mixture and 1/2 tablespoon shredded cheese.
- Loosely cover muffin pan with aluminum foil. Bake at 375° F for 25 minutes. Remove foil, and continue baking for 20 additional minutes, or until potatoes are perfectly cooked, and tops are golden brown.
- Remove from oven; let cool for 5 minutes. Remove from muffin pan, and serve.
- Yield: 12 Irish Stacked Potato Bites.
* I used my food processor fitted with a 3 mm slicing blade to slice the potatoes
** May use cheddar cheese in place of Dubliner cheese