Muffin Tin Potato Stacks

4.09 from 67 votes

Muffin Tin Potato Stacks – buttery thinly sliced potatoes baked in a muffin tin with two kinds of melted cheese and golden, crispy edges.

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: muffin tin potato stacks, stacked potatoes, au gratin potato stacks, muffin tin recipe, best muffin stacked potatoes

Servings:

Calories: 102kcal

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.

Serving Suggestions