Cheesy Potato and Beetroot Stacks

 In Egg-free, Grain-free, Meals, Recipes

Here is a fun and fancy way to do potatoes (or other starchy veggies) for that next special event. This recipe is kind of like a mix between scalloped potatoes and hash browns, in single servings size. They’re a bit fiddly to put together but certainly wort if for an extra flare on your ‘tatoes. I served these for Christmas and they were a total hit! Let’s be honest, you can’t go wrong when combining cheese, butter, and potato.



  • 6 roasting potatoes. You can also to mix in other starchy vegetables such as beetroot or parsnip
  • 1 red onion
  • 3 garlic cloves, crushed
  • 100 g butter
  • 1 cup grated cheese (cheddar and parmesan mixed)
  • 1/3 cup fresh herbs (either oregano, basil, thyme, or rosemary)
  • Craked pepper


  • Slice cleaned potatoes and red onion on a mandolin grater set to 2-3 mm thickness. You want the pieces thin enough to cook crispy and reveal several layers in each cupcake.
  • Combine the sliced vegetables in a bowl and “fluff” out the potato slices to reveal their surfaces.
  • Melt the butter in a saucepan. Add the herbs, garlic, and cracked pepper to the warmed butter.
  • Pour the butter and herbs over the potato mix, add the cheese, and combine thoroughly.
  • Form the potato slices into stacks, with pieces of cheese and herbs in between, and fill into muffin casings.
  • Bake at 200 C for 30 min until golden brown.
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  • Bianca

    Amazing recipes! I would really love to try these.

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