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Appetizers & Beverages Potatoes Side Dish

Muffin Tin Potato Stacks

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 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!

black plate with sliced roast beef tenderloin and side of blue cheese sauce
white plate with balsamic glazed pork
Overnight Breakfast Egg Sausage Casserole: eggs, sausage, 3 kinds of cheese and fresh herbs. Prep the night before for an easy morning.
seared scallops on white platter on a bed of risotto garnished with lemon wedges and parsley

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.

black plate with loaded potato wedges
black plate with golden fries and side of ketchup
closeup of air fryer smashed potatoes with a dollop of sour cream on top

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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If you tried this Muffin Tin Potatoes recipe or any other on the blog then I’d love it if you’d leave a comment and star rating!

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.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: muffin tin potato stacks, stacked potatoes, au gratin potato stacks, muffin tin recipe, best muffin stacked potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4

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
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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.
4

Notes

Serving Suggestions

Nutrition

Serving: 1potato stacks | Calories: 102kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7.9g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 106mg


33 Comments

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Reader Interactions

Comments

  1. Mary says

    February 24, 2016 at 11:52 pm

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

    Reply
    • Bernie says

      February 29, 2016 at 2:24 pm

      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!)

      Reply
    • Linda says

      September 11, 2018 at 2:44 am

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

      Reply
      • Bernie says

        September 11, 2018 at 11:34 pm

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

        Reply
  2. Melissa says

    December 13, 2016 at 2:42 pm

    How many does this make?

    Reply
    • Bernie says

      December 13, 2016 at 6:05 pm

      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.

      Reply
  3. Michele Slonaker says

    September 30, 2020 at 9:12 pm

    Has anyone prepped these and put in fridge overnight and then baked the Next day?

    Reply
    • Bernie says

      October 1, 2020 at 12:36 pm

      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

      Reply
  4. Laraine says

    October 17, 2020 at 1:39 am

    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?

    Reply
    • Bernie says

      October 17, 2020 at 3:15 pm

      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

      Reply
  5. Genny says

    December 6, 2020 at 12:27 am

    Can these be made the night before & heated up the next morning?

    Reply
    • Bernie says

      December 6, 2020 at 4:24 pm

      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

      Reply
  6. Rose McPherson says

    January 11, 2021 at 1:18 pm

    Is it feasible to make a large batch of this and freeze it to be used later?

    Reply
    • Bernie says

      January 13, 2021 at 2:07 pm

      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

      Reply
      • Cathy says

        April 13, 2021 at 2:03 pm

        These actually were better after freezing and reheating! Crispier. Very delicious. Thanks for the idea.

        Reply
        • Bernie says

          April 17, 2021 at 2:25 pm

          Wow good to know Cathy! Thank you for the follow up – so glad you enjoyed them 🙂

          Reply
  7. Norma Di Giglio says

    November 12, 2021 at 10:10 pm

    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!

    Reply
    • Bernie says

      November 13, 2021 at 1:01 am

      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.

      Reply
  8. Coni kintz says

    January 27, 2022 at 4:09 pm

    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

    Reply
    • Bernie says

      January 27, 2022 at 5:40 pm

      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

      Reply
  9. David says

    March 9, 2022 at 1:01 am

    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.

    Reply
    • Bernie says

      March 9, 2022 at 12:58 pm

      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

      Reply
  10. Julie says

    April 5, 2022 at 1:06 pm

    I added a drizzle of butter on top, a bit of heavy cream, and romano cheese on top. Best potatoes ever!

    Reply
    • Bernie says

      April 6, 2022 at 3:09 pm

      Julie I’m literally drooling – love the additions – and so glad you enjoyed the potatoes. Thanks so much for the kind words – Bernie

      Reply
  11. Miriam says

    April 14, 2022 at 6:28 pm

    What adjustments should be made for a jumbo muffin tin?

    Reply
    • Bernie says

      April 17, 2022 at 3:07 pm

      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

      Reply

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Midwestern food-obsessed woman behind the apron who runs with scissors and talks to strangers. You’ll find recipes with simple ingredients and delicious results. I’m grateful every day for this blog and everyone who gives me a chance to live a dream I didn’t know I had. Click to read more

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