Smoked Gouda Muffin Tin Potato Stacks
Smoked Gouda Muffin Tin Potato Stacks: layers of thinly sliced potatoes, onions and smoked gouda cheese plus a hint of lemon ~ tender inside, crispy golden edges outside.
If you love potatoes as much as I do, you’ll be all over these Smoked Gouda Muffin Tin Potato Stacks. Layers of thinly sliced potatoes blended with creamy smoked gouda cheese and hints of fresh lemon and thyme ~ tender potatoes inside; crispy golden edges outside.
These potatoes are a hit on holidays, but easy and quick enough to make any day.
When my daughters were young, we routinely hosted sleepovers, sleeping bags lined up on the family room floor – sometimes just 3 or 4, other times a dozen or more, along with an 85 pound dog who thought he was one of the girls.
The sleepovers always included a movie or two from the VCR, lots of giggling, a few spills the dog gratefully cleaned up and the food highlight my husband’s homemade french fries.
We haven’t hosted a sleepover in a while, but it’s fun to hear their childhood friends reminisce about those fries. Smoked Gouda Muffin Tin Potato Stacks are baked, not fried and the food highlight your grown up guests will be talking about long after they’re gone.
Smoked Gouda Muffin Tin Potato Stacks Instructions:
While the oven is preheating, microwave the butter, olive oil, thyme, lemon juice and zest, salt and pepper in a medium size bowl for a seconds, just until the butter is melted, then blend in the grated smoked gouda.
Tip: Avoid aged Gouda cheese (it’ll be marked aged) ~ it doesn’t melt as well.
If you don’t own a mandoline slicer, a sharp knife will do the trick, which is what I used here. Long, narrow Idaho or russets fit easier in the muffin tins, but Yukon gold or red skin potatoes are great choice too.
Peel and slice the potatoes as thinly as possible then add them to the bowl with the butter mixture (peeling allows the edges of the Smoked Gouda Muffin Tin Potato Stacks to have a beautiful golden, crispy edge).
Next blend the butter mixture with the potatoes until they’re well coated.
Lightly spray each muffin tin with cooking spray then begin stacking the potatoes tucking the gouda mixture between each layer then gently press down on the stacks.
Add a light sprinkle of salt and some fresh cracked black pepper on top and discard any butter left in the bowl.
Bake 30-40 minutes or until the potatoes are tender with golden, crispy brown edges. Let them rest 5 minutes in the tins then carefully remove them onto a plate.
- Breakfast or Brunch ~ as a side with a breakfast casserole and some fruit.
- Dinner ~ Goes well with almost any type of meat or seafood.
- Appetizer ~ Make minis with a dollop of sour cream and a sprinkle of chives.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Smoked Gouda Muffin Tin Potato Stacks ~ layers of tender, thinly sliced potatoes and gooey, melted cheese baked in a muffin tin with golden, crispy edges.
- 2 large Russet potatoes long narrow potatoes work best - about 1 pound
- 2 tablespoons onions minced
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 tablespoon fresh thyme finely minced
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup grated Smoked Gouda cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Cooking spray
Preheat the oven to 400°.
In a medium size bowl, microwave the butter, olive oil, thyme, lemon juice and zest, onions, salt and pepper a few seconds until the butter is melted then blend in the grated cheese.
Peel the potatoes then slice as thin as possible and add the potatoes to the bowl, combining thoroughly.
Lightly spray each cup with cooking spray then begin stacking the potatoes into the muffin cups making sure there's Smoked Gouda in each layer, then gently press down on the potato stack with your fingers.
Add a light sprinkle of salt and some fresh cracked black pepper. Discard the remaining butter in the bowl.
Bake 30-45 minutes or until the potatoes are tender inside with golden, crispy brown edges. Let them rest 5 minutes in the tins then gently remove onto a plate.
Note: to serve as an apptizer, use small potatoes and bake in a mini muffin tin. Serve with a dollop of sour cream and a sprinkle of chives.