Description

These savoury muffin pan potatoes deliver crispy golden edges and tender, cheesy centers in bite-sized stacks perfect for parties or weeknight dinners.

Ingredients

Scale

4–5 medium potatoes (Russet or Yukon Gold), thinly sliced

2 tablespoons unsalted butter, melted

1 cup shredded cheddar cheese

1/2 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

salt and freshly ground pepper, to taste

fresh parsley or chives, finely chopped for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

2. Wash and peel the potatoes if desired, then slice into 1/16 inch rounds and pat dry.

3. In a bowl, whisk together melted butter, heavy cream, garlic powder, thyme, paprika, salt, and pepper.

4. Place 3-4 potato slices into each muffin cup, drizzle with the butter and cream mixture, and sprinkle with cheddar cheese.

5. Repeat layering until the cups are nearly full, pressing gently to compact the stacks.

6. Cover the muffin tin with foil and bake for 25 minutes, then remove the foil and bake uncovered for 20-25 minutes until edges are crispy.

7. Allow the stacks to rest for 5 minutes, then run a knife around each edge to release and transfer to a serving platter.

8. Garnish with chopped parsley or chives and serve hot.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: appetizer
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 potato stack
Calories: 200
Sugar: 2
Sodium: 220
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 20
Fiber: 2
Protein: 4
Cholesterol: 30

Keywords: best potato stacks recipe, muffin pan potatoes, cheesy potato slices, simple potato appetizers, savoury dishes for parties, stack potatoes, cupcake potatoes