Description
Muffin Tin Potato Stacks are a simple yet elegant side dish that transforms humble potatoes into golden, crispy perfection. Thinly sliced potatoes are layered with butter, cheese, and herbs, then baked in a muffin tin until they’re crispy on the edges and tender in the center. These individual portions are not only delicious but also visually impressive, making them perfect for entertaining or upgrading your everyday meals.
Ingredients
Scale
- 6 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/8 inch thick)
- 3 tablespoons unsalted butter, melted
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 tablespoon chopped fresh rosemary, ½ cup shredded Gruyère cheese
Ingredient Highlights
- Yukon Gold or Russet Potatoes: These varieties have the perfect balance of starchiness and moisture, making them ideal for crispy potato stacks.
- Butter: Helps achieve golden, crispy edges while adding richness.
- Parmesan Cheese: Adds a salty, nutty flavor and helps create a crispy crust on top.
- Thyme and Garlic Powder: Bring depth of flavor and a hint of herbaceousness.
- Optional Gruyère Cheese: For an extra layer of savory goodness.
Instructions
Prepare the Potato Stacks:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or brush with melted butter.
- Prepare the Potatoes: Thinly slice the potatoes using a sharp knife or a mandoline for even slices. Place the slices in a large bowl.
- Season the Potatoes: Drizzle the melted butter over the potatoes. Add the Parmesan cheese, garlic powder, thyme, salt, and pepper. Toss everything together until the slices are evenly coated.
- Stack the Potatoes: Layer the seasoned potato slices into each muffin cup, filling them to the top. Press down gently to compact the stacks.
Bake the Potato Stacks:
- Bake: Place the muffin tin in the preheated oven and bake for 45-50 minutes, or until the potatoes are golden brown on the edges and tender in the center.
- Add Optional Cheese: If using Gruyère, sprinkle a small amount on top of each stack during the last 10 minutes of baking.
- Cool and Serve: Let the stacks cool for 5 minutes in the muffin tin before removing them with a spoo
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 3g