Homemade Muffin Tin Potato Stacks

Muffin Tin Potato Stacks with Gouda. Buttery, thinly sliced potatoes layered with smoked Gouda baked single serve in muffin tins until tender with crispy golden edges.

If you're keen on potatoes the maximum amount as I do, you’ll be everywhere these Muffin Tin Potato Stacks with layers of buttery potatoes thinly sliced, creamy Gouda and hints of fresh lemon and thyme. The stacks are baked until tender with crispy golden edges.

Homemade Muffin Tin Potato Stacks
Homemade Muffin Tin Potato Stacks

They’re successful at holiday time, but simple enough to enjoy all year.

Muffin Tin Potato Stacks with their cheesy goodness are going to be the food highlight your family and guests alike are going to be talking about long after they’re gone.

Homemade Muffin Tin Potato Stacks

INGREDIENTS :

  • 1 1/2 tablespoons butter
  • 1/2 tablespoon fresh thyme leaves finely minced, stems removed
  • 1 teaspoon lemon zest
  • 1 large clove garlic grated
  • 1 pound potatoes small Yukons used; narrow russets also work well
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Gouda cheese shredded
  • Cooking spray


INSTRUCTIONS :
  1. Preheat the oven to 400° then add the butter, olive oil, thyme, lemon zest, grated garlic, salt and pepper to a medium size bowl. Microwave 30 seconds or until butter is just melted.
  2. Peel and thinly slice the potatoes then add them to the bowl, gently tossing to coat.
  3. Lightly spray a standard size muffin pan with cooking spray then begin stacking the potatoes into the cups adding a little cheese between the layers finishing the stack with potatoes. Then using your fingers or the back of a teaspoon gently press down on each stack. Discard the remaining butter in the bowl.
  4. Add a light sprinkle of salt and fresh cracked black pepper to the top of each stack then bake 30-45 minutes or until the potatoes are tender with golden, crispy brown edges.
  5. Let the potatoes rest 2-3 minutes in the tins then gently remove onto a plate. Optional: garnish with a few thyme leaves. Eat right away.

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