Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the social-media-feather domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-recipe-maker domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121
Muffin Tin Potato Stacks - Chestermere Food Bank
Go Back
Print Recipe

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

Ingredients

  • 1 lb potatoes Yellow Flesh or Russet
  • 1½ 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

Instructions

  • 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!