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Muffin Tin Potatoes Recipe

Muffin Tin Potatoes is the easiest yet most delicious appetizer or side dish. Stacked potato slices layered with garlic, parmesan cheese, and fresh thyme baked in a muffin cup to perfection.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 servings
Calories: 114 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 medium Russet potatoes peeled, about 1 ½ pounds
  • 2 tablespoons unsalted butter melted
  • 4 cloves garlic finely minced or pressed or 2 teaspoons garlic powder
  • ½ cup Parmesan Cheese grated
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme
  • 12 tablespoons heavy cream or whole milk

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F/204 degrees C.
  2. 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.
  3. Using the pastry brush, generously coat each muffin cup with the melted butter.
  4. 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.
  5. 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.
  6. Continue with the rest of the muffin cups, following the same steps.
  7. Gently pour one tablespoon of the heavy cream over each muffin cup.
  8. Bake for 25-30 minutes, until tender.
  9. Let cool in the muffin pan for 5 minutes, then gently remove from the pan and serve.

Notes

  • This recipe, baked in a 12-cup standart muffin tin, make 12 stacked potatoes. The nutrition information below is per potato stack.
  • Do not skip buttering the muffin tins generously with butter; otherwise, it’ll be hard to get the butter stacks after they are baked. We tested this recipe with parchment muffin liners and thought the stacked potatoes were not as crispy.
  • The number of slices per cup depends on the thickness of your potato slices. Aim for filling them all the way to the top and pack as many as you can. They tend to shrink as they bake.
  • While a mandoline does a beautiful job, a sharp knife is just as efficient. And if potato slices are a bit thicker, do not worry; it will still bake beautifully. You'll see in the video below (that I made in 2017) even thicker potato slices bake beautifully.
  • Covering it with foil: During our recipe, we found some versions of this recipe that recommended covering it with aluminum foil while baking. We tried that and did not feel it was necessary.
  • Storage: Bring the leftover potato stacks to room temperature, place them in an airtight container, and store them in the refrigerator for up to three days. Reheat in a low heat oven (250-300 degrees F) for 8-10 minutes or until they are warmed to your liking.
  • This recipe is adapted from Martha Steward's
  • Muffin Pan Potato Gratins
  • recipe.
  • Yields: This recipe, baked in a 12-cup standart muffin tin, make 12 stacked potatoes. The nutrition information below is per potato stack.
  • Generously butter the muffin tins with butter: Do not skip buttering the muffin tins generously with butter; otherwise, it’ll be hard to get the butter stacks after they are baked. We tested this recipe with parchment muffin liners and thought the stacked potatoes were not as crispy.
  • Number of potato slices per cup: The number of slices per cup depends on the thickness of your potato slices. Aim for filling them all the way to the top and pack as many as you can. They tend to shrink as they bake.
  • Thickness of the slices: While a mandoline does a beautiful job, a sharp knife is just as efficient. And if potato slices are a bit thicker, do not worry; it will still bake beautifully. You'll see in the video below (that I made in 2017) even thicker potato slices bake beautifully.
  • Covering it with foil: During our recipe, we found some versions of this recipe that recommended covering it with aluminum foil while baking. We tried that and did not feel it was necessary.
  • Storage: Bring the leftover potato stacks to room temperature, place them in an airtight container, and store them in the refrigerator for up to three days. Reheat in a low heat oven (250-300 degrees F) for 8-10 minutes or until they are warmed to your liking.
  • This recipe is adapted from Martha Steward's Muffin Pan Potato Gratins recipe.

Nutrition Information

Calories 114kcal (6%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 25mg (8%) Sodium 267mg (11%) Potassium 174mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 340IU (7%) Vitamin C 3mg (3%) Calcium 69mg (7%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 114

% 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.