Go Back

Muffin Tin Potato Stacks

Delicious layers of russet potatoes, cheese, and herbs, baked to crispy perfection in muffin tins, making for an impressive and comforting side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Potato Stacks
  • 3 medium russet potatoes Choose firm ones with no bruises for the best texture.
  • 6 tablespoons melted unsalted butter Ensure it's at room temperature for easy mixing.
  • 3 teaspoons chopped fresh rosemary Feel free to substitute with thyme, oregano, or parsley based on your taste.
  • 2 teaspoons garlic powder For a deeper garlic flavor, consider using freshly minced garlic.
  • to taste Salt Season generously for maximum flavor.
  • to taste Pepper Season generously for maximum flavor.
  • 1.5 cups freshly shredded Gruyère cheese Feel free to swap with cheddar or mozzarella.

Method
 

Preparation
  1. Preheat your oven to 375ºF (190ºC). Lightly grease a 12-cup muffin tin with melted butter and set aside.
  2. Peel the russet potatoes and trim their sides as needed to fit perfectly in the muffin pan. Slice thinly (approximately ⅛ inch) using a mandoline slicer or a sharp knife.
  3. Transfer the sliced potatoes into a large mixing bowl. Add the melted butter, chopped rosemary, garlic powder, salt, and pepper. Gently toss to coat the potato slices evenly without breaking them.
Assembling and Baking
  1. Layer the potato slices into the muffin tin until they're halfway full. Then sprinkle a generous amount of shredded cheese on top.
  2. Fill the cups with the remaining potato slices until they are slightly taller than the muffin pan (about ½ inch above the rim).
  3. Cover the muffin tin with aluminum foil and bake in the oven for about 30-35 minutes until the potatoes are almost tender.
  4. Remove the foil, sprinkle more cheese on each stack, and return them to the oven for another 13-15 minutes until melted, golden brown, and the centers are tender.
  5. Let the Muffin Tin Potato Stacks cool slightly. Run a knife around the edges to release them from the pan, and serve warm.

Notes

Storage Recommendations: Let the stacks cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for the best texture. You can prepare these stacks a day in advance and bake when ready to serve. If they are too greasy, consider reducing the butter used.