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)
- butter
- 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.
Enjoy!
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!
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Smoked Gouda Muffin Tin Potato Stacks
Ingredients
- 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
Instructions
- 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.
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