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
Most of the ingredients for these awesome potato bites are probably already in your kitchen!
- Potatoes – The star of the show is the lowly potato. I’ve found that the russet potato works best in this dish for two reasons: (1) the shape of the russet potato tends to produce more uniform slices; and (2) the starch in the russet potatoes helps to “glue” the potato stacks together.
- The Cheese – I like to use Dubliner cheese, which is like Cheddar cheese in these potato bites. If you don’t have Dubliner cheese, you could use a sharp Cheddar cheese instead.
- The Savory Addition – The addition of a mixture of heavy cream, unsalted butter and fresh garlic, seasoned with Kosher salt and freshly ground black pepper adds a richness and amazing taste to these morsels.
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. You could also use a mandoline or a sharp knife to cut the potatoes
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.
Layering the Potato Bites
I sprayed my muffin pan with nonstick vegetable spray. Then, I started layering 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 (Photo 1). Next, I added some shredded cheese (Photo 2).
I topped the bottom layer with five potato more rounds, another teaspoon of the butter/cream mixture (Photo 3). Then, I finished the potato bites with some more shredded cheese (Photo 4).
Finishing the Irish Stacked Potato Bites
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!
Chula’s Expert Tips
- Russet potatoes work best with this dish because of their shape and the high starch content.
- I used my food processor fitted with a 3 mm slicing blade to slice the potatoes. You could also use a mandoline or a sharp knife to slice the potatoes.
- You can also use sharp Cheddar cheese instead of the Dubliner cheese.
- The reason for using the biscuit cutter was to ensure a consistent diameter of the potato slices so that they would fit into the muffin cups.
- After removing the Irish Stacked Potato Bites from the muffin pan, you can refrigerate or freeze them, and reheat them in the microwave or 350°F oven for 15 to 20 minutes or until heated through.
More Amazing Irish Potato Recipes
The Irish are famous for their potato dishes, and for good reason. Here are some of my favorites Irish potato recipes.
- Irish Pan Haggerty: Irish Pan Haggerty is a delicious twist on a classic Northumberland potato dish. Layers of potatoes, onions and Dubliner cheese are cooked together to create a spectacular dish. It’s easy to make and will definitely wow those at your St. Patrick’s Day gathering.
- Irish Colcannon: This traditional Irish dish is made with mashed potatoes, cabbage (or kale), onions, and butter. As a special treat for St. Patrick’s Day, I like to add crispy bacon.
- Make Ahead Cottage Pie: Cottage Pie is one-dish wonder that is the ultimate in comfort food. Cheesy mashed potatoes sit on top of a mixture of ground beef and vegetables in a tasty gravy.
- Irish Potato Leek Soup: This Irish Potato Leek Soup is a crowd pleasing soup that is perfect for St. Patrick’s Day! In fact, it’s probably the most delicious Potato Leek Soup that you’ll ever taste!
- Dublin Coddle: Dublin Coddle is a traditional Irish dish dating back to the 17th century. It consists of potatoes, onions, and sausage cooked together and garnished with bacon to create an amazing dish.
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Irish Stacked Potato Bites
Ingredients
- 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 (See Tips 1 and 2)
- 3/4 cup (3 ounces) Dubliner cheese, shredded (See Tip 3)
Instructions
- 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. (See Tip 4)
- 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. (See Tip 5)
Chula's Expert Tips
- Russet potatoes work best with this dish because of their shape and the high starch content.
- I used my food processor fitted with a 3 mm slicing blade to slice the potatoes. You could also use a mandoline or a sharp knife to slice the potatoes.
- You can also use sharp Cheddar cheese instead of the Dubliner cheese.
- The reason for using the biscuit cutter was to ensure a consistent diameter of the potato slices so that they would fit into the muffin cups.
- After removing the Irish Stacked Potato Bites from the muffin pan, you can refrigerate or freeze them, and reheat them in the microwave or 350°F oven for 15 to 20 minutes or until heated through.
Taste good