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stacked baked potatoes in muffin tin
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5 from 3 votes

Muffin Tin Potato Stacks

These easy Muffin Tin Potato Stacks are like individual potato gratins with irresistible crispy edges, and a tender and cheesy center. Thinly sliced potatoes are layered with Gruyère, butter, and herbs for the ultimate potato side dish!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 12 stacks
Calories: 162kcal
Author: Tania

Equipment

Ingredients

  • 3 medium russet potatoes
  • 6 tablespoons melted unsalted butter
  • 3 teaspoons chopped fresh rosemary or any fresh herbs
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1 ½ cups freshly shredded Gruyere cheese

Instructions

  • Preheat oven to 375ºF. Lightly grease a 12-cup muffin tin with melted butter, and set aside.
  • Prep potatoes: Peel the potatoes and trim the sides as needed so they fit in the muffin pan. Then, slice thinly using a mandoline slicer or a sharp knife, about ⅛ inch thin.
  • Toss: Transfer the sliced potatoes into a large mixing bowl. Add the melted butter, chopped rosemary, salt and pepper. Using your hands, toss to coat the sliced potatoes evenly without breaking them.
  • Assemble: Layer the potato slices until halfway full, then sprinkle with cheese on top. Top with the remaining potato slices until they are a bit taller than the muffin pan, about half inch above the rim (they will shrink in the oven).
  • Bake: Cover with aluminum foil and bake for about 30-35 minutes until almost tender. Uncover, sprinkle more shredded cheese on each, and return to the oven for another 13-15 minutes until melted and edges are golden brown, and the center is tender.
  • Release and serve. Let cool slightly, then run a knife around the edges to release them from the pan. Enjoy!

Notes

  • Potatoes: Medium russet potatoes fit best in a standard muffin tin. If too large, trim the rounded edges so the slices sit flat and stack evenly.
  • Slice evenly and thin: Use a mandoline slicer to cut even thin slices quickly (⅛ thin). If you don’t have one, a sharp knife works too.
    Separate slices before stacking: After tossing with butter and seasoning, gently separate the slices so each each gets coated in the seasoning.
  • It’s important to bake covered first, then uncovered so the center cooks all the way through.
  • Stack above the rim: Build each stack about ½ inch taller than the muffin tin. The potatoes will shrink as they bake, settling perfectly into the cup.
  • Let them rest briefly before releasing: Cooling for 5 minutes before removing helps the stacks firm up so they release cleanly from the pan. Run a small knife around the edges of each stack before lifting them out to keep the layers intact.
 
Substitutions
  • Potatoes: Yukon Gold or Idaho potatoes
  • Cheese: Parmesan, Sharp cheddar, Fontina, Gouda, Mozzarella
  • Seasonings: Thyme, parsley, paprika, dill
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1stack | Calories: 162kcal | Carbohydrates: 10g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 122mg | Potassium: 243mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 1mg