Muffin Tin Potato Stacks – buttery thinly sliced potatoes baked in a muffin tin with two kinds of melted cheese and golden, crispy edges.

Muffin Tin Potato Stacks on black plate garnished with fresh thyme

These Muffin Tin Potato Stacks are truly a potato lover’s dream. I’m talking spud heaven.

Layer upon layer of thinly sliced potatoes baked in a muffin tin with parmesan and gouda cheese, lemon zest and fresh thyme baked until tender with crispy golden edges.

black bowl with muffin tin potato stacks and fork inserted in one stack

This is a simple recipe for a great side dish that yields huge flavor results. It’s ideal for a weeknight family dinner, but elegant enough to entertain with.

WHAT KIND OF POTATOES ARE BEST IN THIS RECIPE?

This recipe works well with really any kind of potato. I prefer yukon gold baby potatoes but russet potatoes, red potatoes or even sweet potatoes work well too.

They key is using smaller potatoes or long narrow potatoes so when they’re sliced, they’ll fit in the muffin tin.

WHAT’S IN MUFFIN TIN POTATO STACKS?

  • small or baby yukon potatoes
  • butter
  • olive oil
  • fresh thyme
  • lemon zest from whole lemon
  • garlic clove
  • salt and black pepper
  • finely shredded Gouda cheese
  • grated parmesan cheese

You’ll also need:

  • cooking spray
  • aluminum foil
  • 12 count muffin tin

HOW TO MAKE MUFFIN TIN POTATO STACKS:

Preheat the oven to 400 then spray a 12 cup muffin tin with cooking spray and set it aside.

Using a box grater finely shred the Gouda cheese.

In a medium to large bowl, melt the butter in the microwave.

Add olive oil, minced thyme, lemon zest, grated garlic, parmesan cheese, Gouda cheese, salt and pepper to the melted butter then stir well to combine.

Very thinly slice raw potatoes using a mandoline (recommended) or very sharp knife.

Add thinly sliced potatoes to the bowl then toss well to coat. I use my hands to blend so I can separate the potatoes and make sure they’re all well coated.

Layer potatoes in the prepared muffin tin dividing equally. Fill so they’re just over the edge of the muffin tin cup (then shrink quite a bit as they cook).

Using the back of a teaspoon, gently press down on the top of each stack.

Tear a sheet of aluminum foil large enough to cover the muffin tin, then lightly spray the inside of the foil with cooking spray so it doesn’t stick to the potatoes.

Cover the potatoes with foil and bake in the preheated oven 20 minutes.

After 20 minutes uncover the potatoes and continue baking 20 minutes more or until the potatoes are fork tender and golden brown perfection (cooking time will vary with the thickness of the potatoes).

When the potatoes are finished baking, slide a butter knife around the edges of each cup then remove gently with a teaspoon.

black bowl with muffin tin potato stacks garnished with fresh thyme

WHAT GOES WITH MUFFIN TIN POTATO STACKS?

Muffin Tin Potato Stacks go with practically everything from breakfast or brunch to dinner and even as an appetizer!

Roast Beef Tenderloin – melt in your mouth tender, juicy beef tenderloin with red wine au jus.

20 Minute Honey Balsamic Pork Tenderloin – juicy, flavor-packed sweet-savory glazed pork made all in one pan in just 20 minutes!

Overnight Breakfast Casserole – eggs, sausage, bell peppers and cheese. Prep the night before and bake in the morning.

Garlic Butter Scallops – golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce.

VARIATIONS TO THIS RECIPE:

  • Add a sprinkle of green onions over the top of the potato stacks before serving.
  • Use 1/4 teaspoon of garlic powder instead of grated garlic.
  • Add some crispy crumbled bacon and a dollop of sour cream on top for a fun appetizer.
  • Try other cheeses: Gruyere, cheddar cheese, any good melty cheese including blue cheese would be delicious.
  • Instead of fresh herbs, try dry Italian seasoning instead.
  • Add a pinch of onion powder to the buttery cheese blend.
  • Give the finished potatoes a light sprinkle of sea salt before serving.

WHAT TO DO WITH LEFTOVERS:

black plate with muffin tin potato stacks garnished with fresh thyme

Any leftover potato stacks (as if!) can be stored in an airtight container for 3-4 days.

LOOKING FOR MORE POTATO SIDE DISHES?

Below you’ll find more of my favorite potato recipes.

Air Fryer Potato Wedges

French Fries

Gouda Mashed Potatoes

Air Fryer Smashed Potatoes

Enjoy!

pinterest pin showing muffin tin potato stacks on black plate

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Muffin Tin Potato Stacks on black plate garnished with fresh thyme

Muffin Tin Potato Stacks

Muffin Tin Potato Stacks – buttery thinly sliced potatoes baked in a muffin tin with two kinds of melted cheese and golden, crispy edges.
4.08 from 66 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 102 kcal

Equipment

  • 12 count muffin tin
  • cooking spray
  • aluminum foil

Ingredients
  

  • 1 pound small or baby yukon potatoes
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 tablespoon fresh thyme removed from stems and finely chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup gouda cheese finely shredded
  • 2 tablespoons grated parmesan cheese

Instructions
 

  • Preheat the oven to 400 then spray a 12 cup muffin tin with cooking spray and set it aside.
  • Using a box grater finely shred the Gouda cheese.
  • In a medium to large bowl, melt the butter in the microwave.
  • Add olive oil, minced thyme, lemon zest, grated garlic, parmesan cheese, Gouda cheese, salt and pepper to the melted butter then stir well to combine.
  • Very thinly slice raw potatoes using a mandoline (recommended) or very sharp knife. Add thinly sliced potatoes to the bowl then toss well to coat. NOTE: I use my hands to blend so I can separate the potatoes and make sure they’re all well coated.
  • Layer potatoes in the prepared muffin tin dividing equally. Fill so they’re just over the edge of the muffin tin cup (then shrink quite a bit as they cook).
  • Using the back of a teaspoon, gently press down on the top of each stack.
  • Tear a sheet of aluminum foil large enough to cover the muffin tin, then lightly spray the inside of the foil with cooking spray so it doesn’t stick to the potatoes.
  • Cover the potatoes with foil and bake in the preheated oven 20 minutes. After 20 minutes, uncover the potatoes and continue baking 20 minutes more or until the potatoes are fork tender and golden brown.
  • When the potatoes are finished baking, slide a butter knife around the edges of each cup then remove gently with a teaspoon and serve right away.

Notes

Serving Suggestions

Nutrition

Serving: 1potato stacksCalories: 102kcalCarbohydrates: 4gProtein: 4gFat: 7.9gCholesterol: 22mgSodium: 281mgPotassium: 111mgFiber: 0.4gSugar: 0.5gCalcium: 106mg
Keyword muffin tin potato stacks, stacked potatoes, au gratin potato stacks, muffin tin recipe, best muffin stacked potatoes
Tried this recipe?Let us know how it was!
4.08 from 66 votes (64 ratings without comment)

Leave a Reply

37 Comments

    1. 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!)

    1. Hi Michele – I’ve never prepped them and left overnight in the fridge. Would love to hear if anyone else has. My initial thought is that the potatoes would turn a brown . . . if you try it and it works let me know. It would be a great addition to the post. ~ Bernie

  1. In the direction it says to add garlic and lemon zest to the butter and olive oil. But in the ingredients those ingredients are not there. Is this an error in the directions? I did not add the garlic or lemon zest since it was not in the list of ingredients. Can you clarify this?

    1. Hi Laraine – thanks for the heads up! I recently updated the recipe without the garlic and lemon zest to see if a simpler version was delicious – it is! I appreciate the extra set of eyes on the mistake. I hope you liked the potatoes – enjoy the day ~ Bernie

    1. Hi Genny – good question – thank you. Yes – you can make and bake them the night before and reheat in the morning. They may not be as crispy as right from the oven but will still be delicious. ~ Bernie

    1. Hi Rose – Yes! These Potato Stacks are ideal for freezing. Just make the stacks and bake the according to the recipe then defrost and reheat in a 350 degree oven for about 10 minutes – or just until they’re warmed through. ~ Bernie

  2. I am a little confused? You say above “If you love potatoes as much as I do, you’ll be all over these Muffin Tin Potato Stacks with layers of buttery potatoes thinly sliced, creamy gouda cheese and hints of fresh LEMON and thyme.” However on your recipe I do NOT see any mention of fresh LEMON>>>>>>> I am making these tomorrow for a big birthday celebration with my family….sure hope you see this inquiry before that. Thanks and they do look delish!

    1. Hi Coni – I’ve used both – depending on what’s available these days in the grocery stores. It’s also personal preference but neither is a wrong choice. Smoked Gouda has a little nuttier taste than Gouda. If both options are available, I prefer smoked Gouda for the flavor. I hope this helps. – Bernie

  3. I know this recipe was posted a while back, but wanted to let you know that I made these potatoes tonight as a side for pork chops. They turned out amazing. Boy were you right when you mentioned that they shrink, but they were tasty as heck. These will definitely be on my menu.regularly.

    1. Hi David – yes – this recipe has been on the site for quite a while – so glad you found it 🙂 Thank you so much for the kind words – really glad you enjoyed the recipe so much! Always happy to read such a rave review! Enjoy the day – Bernie

  4. So, what is the final recipe? With lemon zest or without?? If you omit the lemon zest, do you also eliminate the garlic? I want to make these for Christmas dinner so I’m hoping to hear from someone soon. Thanks!!

    1. You can definitely back down the ingredients — without lemon zest or thyme — for a simpler potato but I really love the thyme/lemon zest/garlic combination>

      1 pound small or baby yukon potatoes
      3 tablespoons butter
      1 tablespoon olive oil
      1/2 tablespoon fresh thyme removed from stems and finely chopped
      1 teaspoon lemon zest
      1 clove garlic grated
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      1/2 cup gouda cheese finely shredded
      2 tablespoons grated parmesan cheese

      Full recipe here: https://www.agoudalife.com/smoked-gouda-muffin-tin-potato-stack/