Muffin Tin Potato Stacks ~ buttery, cheesy thinly sliced potatoes with crispy, golden edges and soft, tender insides baked in a muffin tin for individual portions. Ideal side dish for breakfast, dinner or even appetizers!
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.
The stacks are baked in muffin tins until the potatoes are tender with crispy golden edges. These potatoes are always a hit at holiday time, but simple enough to enjoy all year.
Confession: I’m more than obsessed with potatoes these crispy Air Fryer French Fries coming in at just 96 calories with one teaspoon of oil to mashed, in Potato Salad, au gratin and even a cheesy, Yukon gold/sweet potato combo my family loves this time of year.
Muffin Tin Potato Stacks with their cheesy goodness will be the food highlight your family and guests alike will be talking about long after they’re gone.
What’s in Muffin Tin Potato Stacks?
- potatoes (Yukon Gold used; long narrow russets also work well)
- olive oil
- fresh thyme
- salt and pepper
- gouda cheese shredded
- cooking spray
The Muffin Tin:
This recipe works well in both mini muffin and full size, 12 count muffin tins. I’ve made them many times in both tins, depending on the size of my potatoes.
For smaller potatoes and if you’re serving the Potato Stacks as an appetizer, I recommend using the mini tin. As a side dish or if your potatoes are larger and won’t fit easily in a mini tin, go with a full size tin.
How to make Muffin Tin Potato Stacks:
Spray a standard size (12 count) muffin tin with cooking spray then set it aside.
Preheat the oven to 400° then add the butter, olive oil, thyme, salt and pepper to a medium size bowl. Microwave 30 seconds or until the butter is just melted then give it a good stir.
Peel and thinly slice the potatoes then add them to the bowl, gently tossing to coat.
Begin stacking the potatoes into the muffin cups adding a little cheese between the layers finishing with potatoes. Fill to the top; the potatoes will shrink down. Discard the rest of the butter in the bowl.
Using your fingers or the back of a teaspoon gently press down on each stack then add a light sprinkle of salt and fresh cracked pepper to the top of each. Bake 30-45 minutes or until the potatoes are tender with golden, crispy brown edges.
Remove the potatoes from the oven then let them rest in the pan 2-3 minutes before carefully transferring them to a plate. Optional: garnish with a few thyme leaves.
How do I serve these Potato Stacks?
- Breakfast or Brunch: as a side with a breakfast casserole and some fruit.
- Dinner: side dish with any kind of meat or seafood.
- Appetizer: make a tray of then in a mini muffin tin. Top with a dollop of sour cream and a sprinkle of chives.
what do these potatoes go with?
Muffin Tin Potato Stacks go with practically everything! Here are a few suggestions:
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.
Cucumber Dill Salmon – pan seared salmon with a creamy cucumber dill sauce. Light and easy 20 minute recipe.
Air Fryer Chicken Tenders – crispy buttermilk cooked in the air fryer. Delicious, juicy chicken in under 15 minutes!
what are some additions or substitutions?
There are many other cheeses that would be delicious in this recipe, including Gruyere, white Cheddar or even no cheese at all! Rosemary would be a good substitution for the thyme or even garlic powder.
If you tried this Potato Stacks recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Smoked Gouda Muffin Tin Potato Stacks
- 1 pound potatoes small Yukons used; narrow russets also work well
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 tablespoon fresh thyme leaves finely minced, stems removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Gouda cheese grated
- Cooking spray
- Preheat the oven to 400° then add the butter, olive oil, thyme, salt and pepper to a medium size bowl. Microwave 30 seconds or until the butter is just melted then give it a good stir.
- Peel and thinly slice the potatoes then add them to the bowl, gently tossing to coat.
- Lightly spray a standard size muffin pan with cooking spray then begin stacking the potatoes into the cups adding a little cheese between the layers finishing the stack with potatoes. Then using your fingers or the back of a teaspoon gently press down on each stack. Discard the remaining butter in the bowl.
- Add a light sprinkle of salt and fresh cracked black pepper to the top of each stack then bake 30-45 minutes or until the potatoes are tender with golden, crispy brown edges.
- Let the potatoes rest 2-3 minutes in the tins then gently remove onto a plate. Optional: garnish with a few thyme leaves. Eat right away.