Smoked Gouda Muffin Tin Potato Stacks

Smoked Gouda Muffin Tin Potato Stacks: layers of thinly sliced potatoes, topped with smoked gouda ~ tender on the inside, crispy edges on the outside.

Side Dish | November 7, 2016 | By

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.  The stacks are baked until tender inside with crispy golden edges outside.

These potatoes are a hit on holidays, but easy and quick enough to make any day. 

Smoked Gouda Muffin Tin Potato Stacks: layers of thinly sliced potatoes, topped with smoked gouda ~ tender on the inside, crispy edges on the outside.

When my daughters were young, we routinely hosted sleepovers. Sleeping bags were lined up on the family room floor ranging from 3 or 4 to a dozen or more. Somewhere in the mix was our 85 pound dog who thought he was one of the girls.

The sleepovers included the latest movie from Blockbuster, lots of giggling, a few spills and my husband’s homemade french fries.

We haven’t hosted a sleepover in a while, but the kids’ friends still talk about those fries. Smoked Gouda Muffin Tin Potato Stacks are 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 just until the butter is melted. This will only take a few seconds, then blend in the cheese. 

Tip: Avoid aged Gouda cheese (it’ll be marked aged) ~ it doesn’t melt as well.

pot stack 8

I used a sharp knife to slice the potatoes, but if you prefer a mandoline that’s fine, too. Long, narrow Idaho or russets fit easier in the muffin tins. Yukon gold or red skin potatoes are also a great choice.

Peel and slice the potatoes as thinly as possible then add them to the bowl with the butter mixture. Peeling gives them beautiful golden, crispy edges.

Next blend the butter mixture with the potatoes until they’re well coated.

pot stack 9

Lightly spray each muffin tin with cooking spray. Stack 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 transfer to a plate.

What goes with these potatoes?

  • 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.

Love Gouda cheese like I do? You’ll love these Smoked Gouda Mashed Potatoes, too. Enjoy!

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smoked gouda muffin tin potato stacks ~ Layers of thinly sliced potatoes, topped with smoked gouda and baked ~ tender on the inside, crispy edges on the outside.

3.5 from 2 votes
Smoked Gouda Stacked Potatoes
Smoked Gouda Muffin Tin Potato Stacks
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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. 

Course: Side Dish
Cuisine: American
Keyword: cheesy stacked potatoes
Servings: 4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400°.
  2. 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.

  3. Peel the potatoes then slice as thin as possible and add the potatoes to the bowl, combining thoroughly.

  4. 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.

  5. Add a light sprinkle of salt and some fresh cracked black pepper. Discard the remaining butter in the bowl.

  6. 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.

  7. 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.

Recipe Notes

Serving Suggestions

Comments

  1. Leave a Reply

    Mary
    February 24, 2016

    Oh My Goodness…….what a dish!!!!! Pinned.

    • Leave a Reply

      Bernie
      February 29, 2016

      Mary ~ something tells me we share a love of potatoes AND cheese ~ and maybe even more in common. The Au Gratin Potatoes on the blog are also a favorite of mine (sometimes we just need to blow our own horns!)

    • Leave a Reply

      Linda
      September 11, 2018

      These were wonderful. My friend took the last one remaining home after she had seconds.

      • Leave a Reply

        Bernie
        September 11, 2018

        I appreciate your kind word so much! Thank you for taking the time to write. Too funny about your friend! 🙂

  2. Leave a Reply

    Melissa
    December 13, 2016

    How many does this make?

    • Leave a Reply

      Bernie
      December 13, 2016

      Hi Melissa – using one pound of potatoes, you’ll get 8-10 stacks, depending on the thickness of your slices and how high you stack. Thanks for stopping by – Bernie.

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