Muffin Tin Potato Stacks – buttery thinly sliced potatoes baked in a muffin tin with two kinds of melted cheese and golden, crispy edges.
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.
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.
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:
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.
Enjoy!
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Muffin Tin Potato Stacks
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.
Mary says
Oh My Goodness…….what a dish!!!!! Pinned.
Bernie says
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!)
Linda says
These were wonderful. My friend took the last one remaining home after she had seconds.
Bernie says
I appreciate your kind word so much! Thank you for taking the time to write. Too funny about your friend! 🙂
Melissa says
How many does this make?
Bernie says
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.
Michele Slonaker says
Has anyone prepped these and put in fridge overnight and then baked the Next day?
Bernie says
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
Laraine says
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?
Bernie says
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
Genny says
Can these be made the night before & heated up the next morning?
Bernie says
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
Rose McPherson says
Is it feasible to make a large batch of this and freeze it to be used later?
Bernie says
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
Cathy says
These actually were better after freezing and reheating! Crispier. Very delicious. Thanks for the idea.
Bernie says
Wow good to know Cathy! Thank you for the follow up – so glad you enjoyed them 🙂
Norma Di Giglio says
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!
Bernie says
Hi Norma – thanks for reaching out. So sorry for the confusion. The recipe was updated omitting the lemon. I hope you and your family enjoy the dish.
Coni kintz says
The title says SMOKED Gouda but recipe calls for – Gouda. Each has its own taste so which should I use?
Thanks for your help!
Conicat
Bernie says
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
David says
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.
Bernie says
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
Julie says
I added a drizzle of butter on top, a bit of heavy cream, and romano cheese on top. Best potatoes ever!
Bernie says
Julie I’m literally drooling – love the additions – and so glad you enjoyed the potatoes. Thanks so much for the kind words – Bernie
Miriam says
What adjustments should be made for a jumbo muffin tin?
Bernie says
Hi Miriam – for a jumbo muffin tin I’d add another 3-4 minutes baking time – checking and removing from the oven when they’re fork tender. – Bernie