These potatoes are irresistibly delicious, combining crispy, golden edges with tender, buttery, cheesy centers for a wonderful contrast in every bite, crispy on the outside and fluffy on the inside. They look elegant yet are surprisingly easy to make using just a few simple ingredients. Thinly sliced potatoes create more surface area for browning and flavor absorption, resulting in a deeply flavorful, crave-worthy dish. The addition of Daisy Creamy Ranch Dip brings classic homemade garlic and herb flavor, ensuring both kids and adults will ask for this side dish again and again.

Incredibly simple to prepare, this straightforward recipe requires just six ingredients and about 15 minutes of effort yet delivers a truly impressive side dish.

• Gruyère Cheese (½ cup, finely shredded): Known for its nutty, earthy, subtly sweet flavor, Gruyère adds rich depth and creaminess to the potato stacks.
• Parmesan Cheese (3 tablespoons, finely grated): Another nutty cheese, Parmesan adds savory depth with a pleasant hint of saltiness.
• Daisy Ranch Dip (⅓ cup): Brings classic homemade garlic and herb flavor while helping the cheese cling to the potatoes for maximum flavor in every bite.
• Kosher Salt and Freshly Cracked Pepper (½ teaspoon each): This classic seasoning duo enhances and balances all the other flavors in the dish.
• Unsalted Butter (4 tablespoons, melted): Adds richness and buttery flavor throughout the potatoes.
• Yukon Gold Potatoes (4–5 medium, unpeeled and thinly sliced): Known for their creamy, buttery texture, these potatoes practically melt in your mouth. For best results, slice them evenly so they cook at the same rate.

• Russet potatoes may be used in place of Yukon Gold, though the stacks may be a bit more delicate as Russet potatoes are a bit more tender and less sturdy.
• Olive oil may be used in place of butter.
• Salted butter may be used in place of unsalted butter. If you use salted butter, omit the Kosher salt from the recipe.
• Other cheeses may be substituted for Gruyère and parmesan, such as cheddar, Asiago, Manchego, or Parmesan.
• Fresh thyme or other fresh herbs may be added for a burst of herby goodness or for a pop of color as a garnish.
• The easiest way to uniformly slice the potatoes and onions is by using a mandoline slicer or a food processor.
• To reheat: Preheat the oven to 350°F. Cover with foil and bake for 15–30 minutes, or until heated through. Individual portions can also be reheated in the microwave at ½ power in 15–30 second intervals.

1. Preheat the oven to 400°F and spray at 12 muffin tin with nonstick spray.
2. Mix the Gruyère, parmesan, and ranch dip.
3. In a second bowl, coat the sliced potatoes with melted butter and salt.
4. Layer 4 potato slices and then 1/2 teaspoon of the cheese mixture into each tin. Continue until the potatoes are taller than tin, about 4-5 layers total, ending with cheese on top (they will shrink as they cook).
5. Cover with foil sprayed with nonstick spray. Bake 15 minutes. Remove foil, and continue baking for 25-30 minutes, until golden brown and bubbly. Cool 10 minutes before removing from tins. Serve each with a dollop of Daisy Ranch Dip.