Muffin Tin Potatoes Recipe
User Reviews
5
Muffin Tin Potatoes Recipe
Description
The recipe begins by slicing russet potatoes thinly, preferably with a mandoline for even thickness, and generously buttering each muffin cup to prevent sticking. The potato slices are layered in threes with garlic, Parmesan, salt, pepper, and fresh thyme sprinkled between layers. Multiple layers fill the muffin cups to the top. A tablespoon of heavy cream on each stack adds richness during baking at 400°F for 25-30 minutes.
The layers gently cook through, resulting in tender potatoes with a mild crisping where butter rests against the pan. The garlic and herbs infuse flavor throughout, while Parmesan adds a subtle nuttiness. This technique allows for visually appealing, individual servings that are easier to portion compared to a casserole.
The potato stacks can be cooled and stored refrigerated for up to three days, then reheated in a low oven to retain their shape and texture. Although thicker slices can be used, baking time may vary. This method avoids the need for foil, as the butter coating effectively prevents sticking and promotes browning.
Ingredients
- 2 medium russet potato peeled, about 1 ½ pounds
- 2 tablespoons butter melted, unsalted
- 4 cloves garlic finely minced or pressed or 2 teaspoons garlic powder
- ½ cup Parmesan Cheese grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper fresh ground
- 1 tablespoon thyme fresh
- 12 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 400 degrees F/204 degrees C.
- Slice each potato into 1/4-inch (or thinner) slices using a mandoline. If you do not have one, use a sharp knife to slice them as thin and evenly as you can.
- Using the pastry brush, generously coat each muffin cup with the melted butter.
- Stack three slices of potatoes in each muffin cup. Lightly sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.
- Top each stack with three more slices of potatoes, then sprinkle a third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme. Repeat this step again until you reach the top of the muffin tin cup.
- Continue with the rest of the muffin cups, following the same steps.
- Gently pour one tablespoon of the heavy cream over each muffin cup.
- Bake for 25-30 minutes, until tender.
- Let cool in the muffin pan for 5 minutes, then gently remove from the pan and serve.
Notes
- Generously buttering the muffin cups is essential to easily remove the potato stacks after baking.
- Thin potato slices help achieve tender, fully cooked stacks; if using thicker slices, expect longer baking time.
- You can slice potatoes by hand if a mandoline is unavailable, but aim for even thickness.
- Leftovers keep well in an airtight container in the refrigerator for up to three days and reheat best in a low oven.
- Foil covering is not necessary and may reduce crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 267mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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