Bite-size French onion potato stacks make for the perfect game day app.
The Deets
The ultimate football appetizer: French onion potato stacks, a deliciously hearty and satisfying dish that will elevate any game-day spread. These savory stacks start with thin, even slices of Yukon Gold or Russet potatoes, which are tossed in a rich, buttery mixture infused with fresh herbs like thyme and rosemary, adding depth to each bite. The potatoes are then layered with golden caramelized onions and generous shreds of Gruyère cheese, known for its creamy melt and slightly nutty flavor that complements the sweet, softened onions perfectly.
Each stack is carefully assembled to ensure the flavors stay distinct yet harmonious. Once assembled, they’re baked slowly, allowing the cheese to melt into the potatoes, while the butter and herbs soak into each slice, creating a soft, tender center with layers of complex flavor. As the final touch, a quick broil crisps the edges to a golden perfection, resulting in an irresistible contrast between the crispy outer shell and the creamy, cheesy middle.
Serve these beauties warm, topped with a sprinkle of fresh chives or a hint of cracked pepper for added bite. Paired with your favorite dipping sauces or enjoyed on their own, these French onion potato stacks are guaranteed to be the MVP of your football party, leaving everyone reaching for just one more. If you enjoyed this appetizer, check out all of recipes here.
French onion potato stacks
Ingredients
- 4 Russet potatoes
- 1 stick of butter
- 2 tsp garlic powder
- 4 sprigs of thyme leaves
- 2 tbsp olive oil
- 1/2 cup grated gruyere cheese
- 1/2 cup caramelized onions
Caramelized onions
- 2 large onions
- 2 tbsp butter
- 1 tsp balsamic glaze
Instructions
The caramelized onions
- Thinly slice the onions and add to a large skillet with butter. Cook stirring often about 15 min or so. Season with salt and pepper and finish with a little balsamic glaze.
The potato stacks
- Preheat oven to 375. Thinly slice potatoes (preferably with a mandolin). Toss with melted butter, thyme leaves, garlic powder, olive oil, salt and pepper.
- Grate cheese and spray a muffin tin. Start stacking the potatoes largest to smallest. Every 3 potatoes or so, add a little bit of grated parm, then a few more potato slices, then a little spoon of caramelized onions. Repeat until you get to the top. You can go a little above as the stacks will fall slightly when cooking. Make sure top layer has grated cheese.
- Repeat and then cover the muffin tin with foil and bake for about 20 min. Turn the oven up to 425 and remove foil, Bake for another 15 min uncovered to get them nice and crispy. Remove and enjoy!
