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Mozzarella Potato Stacks

Mozzarella Potato Stacks

From the cookbook Smashed Mashed, Boiled & Baked by Raghavan Iyer
Course Side Dish
Cuisine American, vegetarian
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 470 kcal


  • 2 large russet potatoes each about 1 lb
  • 1 cup buttermilk
  • 1 1/2 cups panko bread crumbs
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon coarse sea salt
  • extra-virgin olive oil for drizzling
  • 4 cups tomato pasta sauce
  • 8 ounces fresh buffalo mozzarella cut into thin slices
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1/4 cup fresh basil thinly sliced


  1. Position a rack in the center of the oven and preheat the oven to 375°F. Line a cookie sheet with parchment paper
  2. Peel the potatoes and rinse them under cold running water. (If you wish to leave the skin on, for a healthier component, make sure you scrub the potatoes well before use.) Using a chef’s knife or a mandoline, slice the potatoes lengthwise into .-inch-thick planks. Place them in a baking pan and pour the buttermilk over them to soak a bit and also to prevent them from discoloring.
  3. Thoroughly mix together the bread crumbs, basil, oregano, rosemary, red pepper flakes, and salt in a medium-size bowl. Place a potato plank, still coated with buttermilk, in the seasoned crumbs, making sure it gets well cloaked. Place this on the prepared cookie sheet. Repeat, using up all the potato planks and crumbs. If you pack the planks close together, you should be able to fit them all on 1 cookie sheet. Wash and dry the baking pan and set aside.`
  4. Liberally drizzle olive oil over the planks—don’t skimp on oil. It is essential not only to provide good flavor, but also to turn the slices crispy brown. Place the cookie sheet in the oven and roast the planks, flipping them periodically to ensure even browning, until they are crispy all over and tender when pierced through the crackly shell with a fork or knife, about 45 minutes. Remove the cookie sheet from the oven
  5. Cover the bottom of the baking pan with about 1 1⁄3 cups of the sauce. Place a layer of the crisped potato planks on the sauce and top them with another 11⁄3 cups of the sauce. Spread half the mozzarella slices over the sauce, followed by another layer of the baked potato planks. Spread the remaining sauce over this layer. Cover the baking pan with aluminum foil and bake until the sauce is bubbly, about 30 minutes.
  6. Remove the foil and sprinkle the Parmigiano-Reggiano evenly over the sauce, followed by the remaining mozzarella slices. Return the pan to the oven, uncovered, to melt the cheesy topping, about 5 minutes
  7. Remove from the oven, sprinkle with the fresh basil, and serve.
Nutrition Facts
Mozzarella Potato Stacks
Amount Per Serving (1 g)
Calories 470 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 196mg8%
Carbohydrates 44g15%
Sugar 3g3%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.