Cheesy Muffin Tin Potato Stacks Recipe

cheesy potato gratin muffin tin stacks
Vera Lair / Stocksy United
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 12 servings
Nutrition Facts (per serving)
101 Calories
7g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 101
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 20mg 7%
Sodium 179mg 8%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g
Vitamin C 3mg 15%
Calcium 82mg 6%
Iron 1mg 4%
Potassium 174mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Your muffin tin can do so much more than sweets! Stack hearty potato slices, cheese, and heartwarming spices to make a comforting potato side dish in easy individual servings. These Potato Stacks also make a great make-ahead breakfast or brunch side, as well as an easy appetizer for large gatherings.

You need a standard 12-cup muffin tin for this recipe.


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  • Cooking spray

  • 1 1 /2 pounds Russet potatoes, or another starchy potato

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, crushed

  • 1/4 cup heavy cream

  • 1/2 teaspoon salt

  • Freshly ground black pepper, to taste

  • 1 cup grated cheddar cheese, or another cheese of your choice

  • 1 tablespoon dried thyme

Steps to Make It

  1. Preheat oven to 350F

  2. Spray the muffin tin with cooking spray

  3. Peel then slice potatoes into thin slices around 1/10 of an inch thick. You can use a cutter to get perfect rounds.

  4. Place butter and garlic in a microwave safe bowl. Melt for about 30 seconds, or until the butter is completely melted. Mix well.

  5. Add cream, salt and pepper to the garlic-butter mixture and stir.

  6. Stack potato slices in each cup of the muffin tin until they go to about halfway up the sides. You’ll only use about half the slices.

  7. Drizzle each stack with 1/2 teaspoon of the butter-cream mixture and a pinch of the thyme.

  8. Sprinkle half the cheese out across each potato stack.

  9. Stack with the remaining potato slices. Drizzle with the remaining cream mixture and remaining thyme.

  10. Cover loosely the tin loosely with aluminum foil and bake for about 35 minutes.

  11. Remove from oven, sprinkle the remaining cheese out across the stacks, and bake for 10 more minutes, uncovered. You want them to be golden brown and the potatoes should be soft.

  12. Let them stand for 5 minutes before serving. These are great served warm for breakfast or dinner, next to eggs or an entree. They’re also great as finger foods/appetizers.