Muffin Tin Potato Stacks + Gouda and Parm cheese

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

These Muffin Tin Potato Stacks are truly a potato lover’s dream. I’m talking spud heaven.

Layer upon layer of thinly sliced potatoes baked in a muffin tin with parmesan and gouda cheese, lemon zest and fresh thyme baked until tender with crispy golden edges.

This is a simple recipe for a great side dish that yields huge flavor results. It’s ideal for a weeknight family dinner, but elegant enough to entertain with.

WHAT KIND OF POTATOES ARE BEST IN THIS RECIPE?

This recipe works well with really any kind of potato. I prefer yukon gold baby potatoes but russet potatoes, red potatoes or even sweet potatoes work well too.

They key is using smaller potatoes or long narrow potatoes so when they’re sliced, they’ll fit in the muffin tin.

WHAT’S IN MUFFIN TIN POTATO STACKS?

small or baby yukon potatoes
butter
olive oil
fresh thyme
lemon zest from whole lemon
garlic clove
salt and black pepper
finely shredded Gouda cheese
grated parmesan cheese

You’ll also need:

cooking spray
aluminum foil
12 count muffin tin

HOW TO MAKE MUFFIN TIN POTATO STACKS:

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. 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.

WHAT GOES WITH MUFFIN TIN POTATO STACKS?

Muffin Tin Potato Stacksgo with practically everything from breakfast or brunch to dinner and even as an appetizer!

Roast Beef Tenderloin– melt in your mouth tender, juicy beef tenderloin with red wine au jus.

20 Minute Honey Balsamic Pork Tenderloin– juicy, flavor-packed sweet-savory glazed pork made all in one pan in just 20 minutes!

Overnight Breakfast Casserole– eggs, sausage, bell peppers and cheese. Prep the night before and bake in the morning.

Garlic Butter Scallops– golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce.

VARIATIONS TO THIS RECIPE:

Add a sprinkle of green onions over the top of the potato stacks before serving.

Use 1/4 teaspoon of garlic powder instead of grated garlic.

Add some crispy crumbled bacon and a dollop of sour cream on top for a fun appetizer.

Try other cheeses: Gruyere,cheddar cheese, any good melty cheese including blue cheese would be delicious.

Instead of fresh herbs, try dry Italian seasoning instead.

Add a pinch of onion powder to the buttery cheese blend.

Give the finished potatoes a light sprinkle of sea salt before serving.

WHAT TO DO WITH LEFTOVERS:

Any leftover potato stacks (as if!) can be stored in an airtight container for 3-4 days.

LOOKING FOR MORE POTATO SIDE DISHES?

Below you’ll find more of my favorite potato recipes.

Air Fryer Potato Wedges

French Fries