Muffin Tin Potato Stacks
Muffin Tin Potato Stacks with gouda cheese. Buttery, thinly sliced potatoes layered with smoked gouda cheese baked single serve in muffin tins until tender with crispy golden edges.
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 until tender with crispy golden edges.
They’re a hit at holiday time, but simple enough to enjoy all year.
Confession: I’m more than obsessed with potatoes. The latest guilty pleasure is Air Fryer French Fries coming in at just 96 calories and using one teaspoon of oil! Crispy and golden ~ if you’re looking for a reason to buy an air fryer, this is it.
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 these Muffin Tin Potato Stacks?
- potatoes (Yukon Gold used; long narrow russets also work well)
- olive oil
- fresh thyme
- lemon zest
- garlic clove
- black pepper
- gouda cheese
- cooking spray
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, lemon zest, grated garlic, 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.
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!
- 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 teaspoon lemon zest
- 1 large clove garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Gouda cheese shredded
- Cooking spray
- Preheat the oven to 400° then add the butter, olive oil, thyme, lemon zest, grated garlic, salt and pepper to a medium size bowl. Microwave 30 seconds or until butter is just melted.
- 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.
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