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Muffin Tin Potato Stacks

Layers of thinly sliced potatoes and gooey, melted cheese baked in a muffin tin with golden, crispy edges. 
Prep Time10 minutes
Cook Time45 minutes
Course: Side Dish


  • 1 lb potatoes Yellow Flesh or Russet
  • tbsp butter
  • 1 tbsp olive oil
  • ½ tbsp fresh thyme leaves minced, stems removed
  • ½ cup Gouda (or other cheese) grated
  • salt & pepper to taste


  • Preheat the oven to 400° then add the butter, olive oil, thyme, salt and pepper to a medium size bowl. Microwave 30 seconds or until the butter is just melted then give it a good stir.
  • Peel and thinly slice the potatoes then add them to the bowl, gently tossing to coat.
  • Lightly spray a standard size muffin pan with cooking spray then begin stacking the potatoes into the cups adding a little cheese between the layers finishing the stack with potatoes. Then using your fingers or the back of a teaspoon gently press down on each stack.
  • Drizzle any remaining butter over top. Add a light sprinkle of salt and fresh cracked black pepper to the top of each stack then bake 30-45 minutes or until the potatoes are tender with golden, crispy brown edges.
  • Let the potatoes rest 2-3 minutes in the tins then gently remove onto a plate. Enjoy!