Muffin Tin Potatoes

Imagine perfectly golden layers of thinly sliced potatoes, crispy on the outside, soft and creamy inside, and kissed with garlic, Parmesan, and thyme. These Muffin Tin Potatoes are a bite-sized twist on scalloped potatoes that are as beautiful as they are delicious. They’re buttery, aromatic, and so simple to make that they’ll quickly become your new favorite side dish.

Behind the Recipe

This recipe came from one of those “what if” kitchen moments. I had leftover potatoes, a muffin tin, and a craving for something crispy yet comforting. The result? These little stacks of joy. Each one comes out like a mini potato gratin, perfectly portioned, and irresistibly golden. They look fancy but are wonderfully easy to make.

Recipe Origin or Trivia

Muffin Tin Potatoes are a creative take on the classic French “Pommes Anna,” a dish of layered potatoes baked with butter. By adapting the idea to a muffin tin, you get individual servings with maximum crispy edges and creamy centers. This modern twist has become a hit in home kitchens for dinner parties and holidays alike.

Why You’ll Love Muffin Tin Potatoes

Here’s why these little golden stacks deserve a spot at your table:

Versatile: Perfect for weeknight dinners or elegant holiday sides.

Budget-Friendly: Simple ingredients, big impact.

Quick and Easy: Just slice, season, and bake.

Customizable: Add cheese, herbs, or spices to fit your mood.

Crowd-Pleasing: Everyone loves their own perfectly portioned serving.

Make-Ahead Friendly: Assemble in advance and bake before serving.

Great for Leftovers: Reheat beautifully in the oven or air fryer.

Chef’s Pro Tips for Perfect Results

These potatoes might be easy, but a few small tricks make them incredible:

• Slice the potatoes very thinly, about 1/16 inch thick, for even cooking and perfect layers.
• Toss the slices thoroughly in butter and seasoning so each piece is coated.
• Don’t skip the Parmesan—it helps bind the layers and adds crispness.
• Bake until the edges are deeply golden for that irresistible crunch.
• Let them rest in the pan for 5 minutes before removing so they hold their shape.

Kitchen Tools You’ll Need

These few tools make the process easy and clean:

Muffin Tin: The star of the show, for creating perfectly portioned stacks.

Mandoline or Sharp Knife: For thin, uniform potato slices.

Mixing Bowl: To toss the potatoes with butter and seasonings.

Pastry Brush: Helps coat the muffin cups evenly with butter.

Cheese Grater: For freshly grated Parmesan.

Ingredients in Muffin Tin Potatoes

This short and simple ingredient list proves that comfort food doesn’t need to be complicated.

1. Russet Potatoes: 2 medium (about 1½ pounds), peeled and thinly sliced. Perfect for layering and crisping.
2. Unsalted Butter: 2 tablespoons, melted. Adds richness and helps achieve golden edges.
3. Garlic: 4 cloves, finely minced or 2 teaspoons garlic powder. Brings warmth and aroma.
4. Parmesan Cheese: ½ cup, grated. Melts between layers for flavor and structure.
5. Kosher Salt: 1 teaspoon. Balances the richness of butter and cheese.
6. Ground Black Pepper: ½ teaspoon. Adds gentle heat and depth.
7. Fresh Thyme: 1 tablespoon, chopped. Provides a fragrant herbal note.
8. Heavy Cream or Whole Milk: 12 tablespoons (¾ cup). Adds moisture and creaminess for tender centers.

Ingredient Substitutions

Here’s how to adapt the recipe if you’re missing something:

Russet Potatoes: Yukon Golds work beautifully for a creamier texture.
Unsalted Butter: Olive oil or ghee for a lighter flavor.
Garlic: Garlic powder or roasted garlic paste.
Parmesan Cheese: Pecorino Romano or Gruyère.
Heavy Cream: Whole milk, half-and-half, or even unsweetened oat milk.

Ingredient Spotlight

Russet Potatoes: Their high starch content gives these stacks a perfect mix of crisp and fluffy. Thinly slicing them is key to that signature layered look.

Parmesan Cheese: Adds nutty, salty depth and helps crisp the edges. It’s what makes these potatoes truly addictive.

Instructions for Making Muffin Tin Potatoes

Now let’s get to the fun part. Here’s how to build your crispy, creamy stacks.

1. Preheat Your Equipment:
   Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin lightly with butter or nonstick spray.
2. Combine Ingredients:
   In a large bowl, toss thinly sliced potatoes with melted butter, minced garlic, Parmesan, salt, pepper, and thyme until every slice is coated.
3. Prepare Your Cooking Vessel:
   Layer 6–8 potato slices in each muffin cup, pressing lightly. Drizzle 1 tablespoon of heavy cream or milk over each stack.
4. Assemble the Dish:
   Sprinkle a little extra Parmesan and thyme on top of each stack for flavor and color.
5. Cook to Perfection:
   Bake for 30–35 minutes until the potatoes are golden and the edges are crisp. Check with a knife to ensure tenderness.
6. Finishing Touches:
   Let cool in the muffin tin for 5 minutes, then carefully lift out each potato stack with a spoon.
7. Serve and Enjoy:
   Serve warm as a side to roasted meats, chicken, or even a simple green salad.

Texture & Flavor Secrets

The magic lies in contrast. Each bite combines crispy edges with soft, creamy centers. The butter and Parmesan meld between layers, while thyme and garlic perfume the entire dish. The result is a bite-sized version of scalloped potatoes that feels gourmet but is pure comfort.

Cooking Tips & Tricks

Keep these in mind for flawless results:

• Use a mandoline for perfectly even slices.
• If your potatoes start to brown too quickly, cover loosely with foil.
• For extra crispiness, bake an extra 5 minutes after removing from the oven tin.

What to Avoid

Avoid these common mistakes:

• Thick slices: They’ll take too long to cook and won’t crisp properly.
• Skipping grease: The potatoes may stick to the muffin tin.
• Overcrowding: Don’t overfill cups; leave a little room for cream to bubble.

Nutrition Facts

Servings: 12 stacks
Calories per serving: 140

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can assemble the potatoes a few hours in advance and refrigerate until ready to bake. Leftovers reheat well in an oven or air fryer at 350°F for about 10 minutes. Store in an airtight container for up to 3 days.

How to Serve Muffin Tin Potatoes

These pair beautifully with roasted chicken, steak, or holiday roasts. Serve them on a platter garnished with thyme sprigs for a restaurant-worthy presentation. They also shine alongside a fresh salad or vegetable medley.

Creative Leftover Transformations

If you have extras, here are fun ways to reuse them:

• Flatten and crisp in a skillet for breakfast hash.
• Chop and mix into omelets or frittatas.
• Use as a base for mini eggs Benedict.

Additional Tips

• Grate Parmesan fresh for the best flavor and melt.
• Add a pinch of smoked paprika for color and warmth.
• Use muffin liners if you want an easy cleanup option.

Make It a Showstopper

Serve these golden stacks in their muffin tin for a rustic, cozy look or on a white platter for contrast. A sprinkle of fresh thyme and flaky salt makes them photo-worthy and table-ready.

Variations to Try

• Cheesy Delight: Add shredded cheddar or Gruyère between layers.
• Garlic Herb Mix: Use rosemary and parsley instead of thyme.
• Truffle Lovers: Drizzle with truffle oil before serving.
• Creamy Onion: Add caramelized onions to the stack layers.
• Smoky Twist: Mix in a little smoked paprika or chipotle powder.

FAQ’s

Q1: Can I make these ahead of time?

Yes, assemble and refrigerate for up to 6 hours before baking.

Q2: Do I need to parboil the potatoes?

No, thin slicing ensures even cooking without boiling first.

Q3: Can I use sweet potatoes?

Absolutely! They’ll be sweeter and pair beautifully with herbs and cheese.

Q4: How do I remove them easily?

Let cool 5 minutes, then slide a spoon around the edge to lift out.

Q5: Can I freeze them?

Yes, freeze after baking. Reheat in the oven at 375°F until warmed through.

Q6: What cheese works best besides Parmesan?

Gruyère, Asiago, or sharp cheddar all work well.

Q7: Can I make this dairy-free?

Use olive oil and a plant-based milk instead of butter and cream.

Q8: What type of potato is best?

Russets for crispiness, Yukon Golds for a creamier texture.

Q9: Can I double the recipe?

Yes, just use two muffin tins or bake in batches.

Q10: How can I make them extra crispy?

Bake a few minutes longer or use convection mode if your oven has it.

Conclusion

Muffin Tin Potatoes are the kind of side dish that turns a simple dinner into something special. Crispy, creamy, garlicky, and elegant, they’re a joy to make and even more fun to eat. Trust me, once you try these, they’ll be a staple at every gathering.

Print