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Muffin Tin Potato Stacks

Layered russet potatoes, melted Gruyère cheese, and aromatic herbs come together in these delightful muffin tin potato stacks, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium russet potatoes Choosing fresh, firm potatoes is key; they hold up well during baking. Feel free to peel or leave the skin on for extra texture.
  • 6 tablespoons melted unsalted butter Use high-quality butter for that rich flavor—Kerrygold is a fantastic option!
  • 3 teaspoons chopped fresh rosemary Fresh herbs elevate these stacks; thyme or chives can also be great substitutes.
  • 2 teaspoons garlic powder A flavorful way to get that delicious garlic goodness without chopping.
  • Salt and pepper To taste; enhance all the flavors.
  • 1.5 cups freshly shredded Gruyère cheese Freshly grated melts better than pre-shredded. Gruyère gives a nutty flavor, but feel free to use your favorite cheese.

Method
 

Preparation
  1. Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with melted butter and set aside.
  2. Peel the potatoes (or leave the skins on for added texture), and trim the sides as needed so they fit in the muffin pan. Slice them thinly—about ⅛ inch—using a mandoline slicer or a sharp knife.
  3. Transfer the sliced potatoes to a large mixing bowl. Add the melted butter, chopped rosemary, garlic powder, salt, and pepper. Gently toss the potatoes to coat them evenly.
Assembly
  1. Layer the potato slices into each muffin cup until they are halfway full, then sprinkle a generous amount of shredded cheese on top. Fill the cups with more potato slices, stacking them slightly above the rim.
Cooking
  1. Cover the muffin tin with aluminum foil and bake for about 30-35 minutes until the potatoes are nearly tender.
  2. Uncover, sprinkle more shredded cheese on top of each stack, and return to the oven for another 13-15 minutes until melted and the edges are golden brown.
Serving
  1. Let the stacks cool for a few minutes before running a knife around the edges to release them from the tin. Enjoy warm.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. You can freeze them for up to a month—just reheat in the oven when you're ready to enjoy. Make sure to grease the muffin tin thoroughly or use silicone muffin cups to prevent sticking.