Smoked Gouda Muffin Tin Potato Stacks
Muffin Tin Potato Stacks with Gouda Cheese ~ layers of thinly sliced potatoes and gooey, melted cheese baked in a muffin tin with golden, crispy edges.
Prep Time10 mins
Cook Time35 mins
- 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.
Serving: 1potato stacks | Calories: 102kcal | Carbohydrates: 4.3g | Protein: 4g | Fat: 7.9g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 106mg