Crispy Cheesy Potato and Onion Stacks
Crispy Cheesy Potato and Onion Stacks
Ingredients
For the Crispy Stacks
- 1/4 cup olive oil, for drizzling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 2 russet potatoes, medium, peeled and thinly sliced into 1/8-inch rounds
- 1 yellow onion, medium, thinly sliced into 1/8-inch rounds
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking tray with parchment paper. Drizzle 4 small, distinct puddles of olive oil onto the parchment paper, spacing them evenly to accommodate the stacks.
⏱️ 3 min•🌡️ 400
- 2
On top of each olive oil puddle, place a small mound of shredded mozzarella cheese, followed by a light sprinkle of grated Parmesan cheese. This will form the crispy base of your stacks.
⏱️ 2 min
- 3
Carefully place a single round slice of potato on top of the cheese base for each stack.
⏱️ 2 min
- 4
Add another layer of shredded mozzarella and a sprinkle of Parmesan over each potato slice.
⏱️ 2 min
- 5
Place a single round slice of onion on top of the second cheese layer for each stack.
⏱️ 2 min
- 6
Finish each stack with a final, generous layer of shredded mozzarella and Parmesan cheese.
⏱️ 2 min
- 7
Season each assembled stack with a sprinkle of freshly ground black pepper.
⏱️ 1 min
- 8
Using the bottom of a drinking glass, firmly press down on each layered stack. This will compact the ingredients and cause the cheese to spread slightly outwards, creating a wider, more stable base for crisping.
⏱️ 2 min
- 9
Transfer the baking tray to the preheated oven and bake for 25 minutes, or until the stacks are golden brown, crispy, and the cheese is melted and caramelized around the edges.
⏱️ 25 min•🌡️ 400
- 10
Carefully remove the crispy stacks from the parchment paper using a spatula and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato and Onion Stacks
Ingredients
For the Crispy Stacks
- 1/4 cup olive oil, for drizzling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 2 russet potatoes, medium, peeled and thinly sliced into 1/8-inch rounds
- 1 yellow onion, medium, thinly sliced into 1/8-inch rounds
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking tray with parchment paper. Drizzle 4 small, distinct puddles of olive oil onto the parchment paper, spacing them evenly to accommodate the stacks.
⏱️ 3 min•🌡️ 400 - 2
On top of each olive oil puddle, place a small mound of shredded mozzarella cheese, followed by a light sprinkle of grated Parmesan cheese. This will form the crispy base of your stacks.
⏱️ 2 min - 3
Carefully place a single round slice of potato on top of the cheese base for each stack.
⏱️ 2 min - 4
Add another layer of shredded mozzarella and a sprinkle of Parmesan over each potato slice.
⏱️ 2 min - 5
Place a single round slice of onion on top of the second cheese layer for each stack.
⏱️ 2 min - 6
Finish each stack with a final, generous layer of shredded mozzarella and Parmesan cheese.
⏱️ 2 min - 7
Season each assembled stack with a sprinkle of freshly ground black pepper.
⏱️ 1 min - 8
Using the bottom of a drinking glass, firmly press down on each layered stack. This will compact the ingredients and cause the cheese to spread slightly outwards, creating a wider, more stable base for crisping.
⏱️ 2 min - 9
Transfer the baking tray to the preheated oven and bake for 25 minutes, or until the stacks are golden brown, crispy, and the cheese is melted and caramelized around the edges.
⏱️ 25 min•🌡️ 400 - 10
Carefully remove the crispy stacks from the parchment paper using a spatula and serve immediately.
⏱️ 1 min