Muffin Tin Potato Stacks

Muffin Tin Potato Stacks

Delightful layers of crispy and tender potatoes, baked to golden perfection with melty cheese and fresh herbs, offering a comforting and versatile dish.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 12 servings

Course: Appetizer, Comfort Food, Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

3 medium russet potatoes Look for firm, unblemished tubers. Yukon Gold can be used for creamier texture.
6 tablespoons melted unsalted butter Should be room temperature for mixing.
3 teaspoons chopped fresh rosemary Other fresh herbs like thyme or parsley also work.
2 teaspoons garlic powder Provides a garlicky flavor.
to taste Salt and pepper Don't skimp on seasoning!
1 ½ cups freshly shredded Gruyere cheese High-quality cheese is best for flavor; Swiss or cheddar can be alternatives.

Method

Preparation

Preheat your oven to 375ºF. Lightly grease a 12-cup muffin tin with melted butter and set it aside.
Peel the potatoes and trim the sides to fit into the muffin pan. Slice them thinly, about ⅛ inch thick, using a mandoline slicer for even slices.
Transfer the sliced potatoes into a large mixing bowl. Add the melted butter, chopped rosemary, garlic powder, salt, and pepper. Toss the potatoes gently to coat without breaking them.

Assembly

Layer the potato slices in the muffin tin. Fill each cup halfway, sprinkle cheese on top, and stack remaining slices until just over the rim of the muffin cup.

Baking

Cover the tin with aluminum foil and bake for 30-35 minutes, or until almost tender. Remove the foil, sprinkle more cheese on top, and bake for another 13-15 minutes until golden brown.

Serving

Let the stacks cool slightly before running a knife around the edges to release them from the pan. Best served warm.

Notes

Use a sharp knife or mandoline for even slicing. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for best texture.