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–+ servings

Muffin Tin Potato Stacks

Created by: Sarah Mock
Two delicious potato stacks of thinly sliced, baked potatoes are garnished with chopped herbs and grated cheese on a ceramic plate.
prep time15 minutes
cook time55 minutes
rest time 5 minutes
total time1 hour 15 minutes
Makes 12 Stacks

Ingredients

  • 2 ½ lb Potatoes (russet or Yukon Gold, very thinly sliced )
  • ⅓ Cup Butter (melted, or half butter + half olive oil)
  • ¾ Cup Parmesan Cheese (grated)
  • 1 ½ Teaspoon garlic powder
  • ¾ Teaspoons salt
  • ¾ Teaspoons Black Pepper (ground)
  • Fresh or dried thyme (optional for garnish)
  • Non-stick spray or oil (for muffin tin)

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
    Non-stick spray or oil
    A bowl of thinly sliced potatoes seasoned with grated cheese sits next to an empty muffin tin on a gray countertop.
  • In a large bowl, toss sliced potatoes with melted butter, Parmesan, garlic powder, salt, and pepper until evenly coated.
    2 ½ lb Potatoes, ⅓ Cup Butter, ¾ Cup Parmesan Cheese, 1 ½ Teaspoon garlic powder, ¾ Teaspoons salt, ¾ Teaspoons Black Pepper
    A bowl of sliced potatoes topped with grated cheese next to small bowls of herbs and a brown liquid on a light gray surface.
  • Layer potato slices into each muffin cup, stacking to the top (they will shrink slightly during baking).
    A muffin tin with twelve unbaked dough rounds inside, next to a small bowl of chopped green herbs on a light surface.
  • Bake 45–55 minutes, until edges are golden brown and centers are tender.
    A white plate holds a stack of golden, crispy potato stacks garnished with chopped herbs, set on a green placemat beside a fork and knife.
  • Let rest 5 minutes, then carefully remove from muffin tins. Garnish with extra Parmesan, herbs, or salt if desired.
    Fresh or dried thyme
    A plate of stacked crispy potato rounds garnished with herbs and coarse salt, with two wooden pepper mills in the background.

Notes

My potatoes are still firm in the center. What went wrong?
Slices that are too thick will not cook through as quickly. Aim for around 1/16-inch thickness. If needed, bake slightly longer (cover loosely with foil if the tops get too brown). Rotating the pan halfway through ensures even cooking if your oven has hot spots.

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