Muffin Tin Potatoes (stacks) are a mini version of a traditional potato bake cooked in a muffin tin. Herbed Potato stacks pair well with everything! We make thinly sliced potatoes with parmesan, season and oven bake to crispy perfection!
Ground Beef Casserole, Slow Cooker Lemon Garlic Chicken and my Chicken Wings are all delicious dinner recipes that pair with a side dish like our creamy garlic potatoes, skin on roast potatoes or horseradish mashed potatoes.
Similar to the Quick Potato Bake, we use dried onion and thyme for the essential herbs to season these potato stacks that burst with flavour!
What are individual Muffin Tin scalloped potatoes?
Herbed Potato stacks are made from thinly sliced potatoes which are seasoned, mixed with a little cream and cheese then oven baked.
With herbs that compliment the potatoes these au gratin cheesy potatoes can be served as individal servings for every plate!
Serve with proteins like steak, pork, chicken and fish!
In both our Skin on Roast Potatoes and Creamy Garlic Potatoes we talked about saving time and energy by not peeling the potatoes! We do it again for this recipe, where the skins stay on and the potato peeler in the draw.
Ingredients
The ingredients for this recipe are shown in the photo below, they are simple, with basic complimentary flavours!
As you can see we need:
- washed potatoes
- cream
- parmesan cheese
- rosemary
- thyme
- dried onion
- salt and pepper
- parsley
We use a mandolin to thinly slice our potatoes which crisp up as they roast in the oven.
A mandolin is a kitchen tool that has a very sharp blade and is used as a tool to prepare vegetables in an easy and convenient way!
What to serve with Muffin Tin Potato stacks
This is a recipe that goes with everything!
Try serving these with:
- steak
- lamb
- chicken
- pork
- fish
- chicken wings
This is a fun potato recipe that makes eating your veggies interesting and engaging!
Cheesy potato side dishes are a winning combination that you can not go wrong with.
Step by Step oven roasted muffin tin potato stacks
The steps to make this recipe are easy! They are set out in the photos below with instructions underneath:
- use a mandolin to thinly slice your potatoes (Photo 1)
- add sliced potatoes to a medium sized mixing bowl (Photo 2)
- season your potatoes with salt and pepper (Photos 3 and 4)
To make the potato stacks from scratch
- season with thyme (Photo 5)
- add rosemary (Photo 6)
- dried onion (Photo 7)
- and parmesan cheese (Photo 8)
We pack lots of flavour into our herbed potato stacks! They are just like traditional roast potatoes, full of flavour!
- pour cream into seasoned mix (Photo 9)
- stir together to thoroughly combine (Photo 10)
- spray a 12 hole muffin tin with cooking oil (Photo 11)
- stack potatoes into individual muffin holes (Photo 12)
The spray of cooking oil ensures that the potatoes don't stick to the tin and it is SO MUCH EASY to clean when you do this!
- Repeat to fill each hole of muffin tin (Photo 13)
- Oven bake for 15 mins (Photo 14)
- Use an oven mit to remove tray from the oven, sprinkle each stack with parmesan cheese and bake for a further 30 mins (Photos 15 and 16)
Crispy Layered Potatoes
You can test that the potatoes are cooked by inserting skewer into one stack. If it goes in smoothly, they are ready!
Leave the muffin tin to cool for a couple of minutes then use a bread and butter knife to remove the potatoes from the tin.
Serve your individual au gratin stacks with mustard yoghurt. It is a simple combination of low fat Greek yoghurt and mustard. Simply stir to combine!
The potatoes will keep in the fridge for 3 days.
Simply reheat in either the oven or the microwave.
For pops of colour and flavour, garnish with salt, cracked pepper and freshly chopped parsley!
What to serve with Muffin Tin Potatoes
These potatoes work with everything as they are so VERSATILE! Try them as a side for these recipes:
- Honey Mustard Chicken Wings (this is a slow cooker recipe)
- Honey Soy Chicken Wings
- Slow Cooker Lemon Garlic Chicken (this is for a whole chicken recipe)
- Honey Soy Pork Ribs
- Honey Mustard Chicken Thighs
Sunday roasts take on a whole new meaning with individual potato stacks!
If oven baked potatoes are your fav, you might also like to try the Duck Fat Roast Potatoes!
Top Tips and Tricks
These additional tips are so that you can master these potatoes from the 1st time you make them:
- When mixing the potatoes in the bowl use a spoon and thoroughly stir to combine.
- To make 6 potato stacks, ½ all of the ingredients and use 6 muffin tin holes.
- Grab one inch 'pinches' of potatoes and stack all at once.
- Bake without cheese on top for 15 mins.
- Sprinkle over cheese and bake for a further 30 mins.
- Allow to cool prior to removing from the muffin tin (this helps them 'set').
Frequently Asked Questions
Can I make these potatoes the day ahead?
You can make these potato stacks the day before you want to serve them. On the day, simply reheat in the oven!
Can I freeze these potato stacks?
This recipe is suitable to freeze.
Simply place the cooked potato stacks in zip lock bags or wrap in cling wrap (tightly) and place in the freezer.
To serve, allow to defrost and then reheat in the oven or microwave until warmed through.
Pop these potaoes on the table with your favourite meat and salad dishes!
Similar to my Creamy Garlic Potatoes and Horseradish Mashed Potatoes these potatoes work as they are flexible and pair with lots of various dishes!
Let me know if you have questions, have made the recipe or just want to drop me a line.
Adrianne xx
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Muffin Tin Potato (stacks)
Equipment
- Regular muffin tin (12 hole)
- Mixing bowl
- Spoon
Ingredients
- 9 washed potatoes Note 1
- 3 tbs dried onion Note 2
- 1 teaspoon dried thyme Note 3
- 1 teaspoon dried rosemary
- ½ cup cream
- ½ cup parmesan cheese Note 4
- 1 teaspoon salt and pepper
Mustard Yoghurt
- ½ cup Greek yoghurt Note 5
- 2 tbs Hot English mustard
- cracked pepper to taste
Instructions
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Use a mandolin to thinly slice your potatoes
- In a medium sized mixing bowl combine sliced potatoes, salt and pepper, thyme, rosemary, dried onion, ½ the parmesan cheese and cream. Use a spoon to thoroughly stir together.
- Spray a 12 hole regular sized muffin pan with cooking oil
- Pinch the creamy potato mix into stacks and place in the muffin tin. Repeat until all 12 holes have a 1 - 2 inch stack of the herbed potato mix
- Place in the oven and cook for 15 mins.
- Use an oven mit to remove the tin, sprinkle each potato stack with remaining parmesan cheese and cotinue to bake for another 20 - 30mins. Test they are ready by inserting a skewer into one potato stack, if it slides in without resistance, turn the oven off and let cool for 5 mins.
- Garnish with freshly chopped parsley
- Wait for the potatoes to cool down slightly. This will mean the cheese sets and use a spoon on the side of each potato stack to remove it from the tin.
Mustard Yoghurt
- Combine Greek Yoghurt and Hot English Mustard in a small bowl and mix together until combined
- Top with a sprinkle of cracked pepper
Video
Notes
- Note 1 I use regular washed potatoes for this recipe and leave the skins on.
- Note 2 Dried onion will be found in the herbs section of the supermarket. It bring the onion flavour, but saves time peeling and cutting a whole onion.
- Note 3 An Australian tablespoon measures 20ml. An American one is slightly smaller at 14ml.
- Note 4 ½ of the Parmesan cheese goes INTO the potato mix as we season. The remaining ½ gets sprinkled over the stacks after they have cooked for 15 mins.
- Note 5 The Mustard Yoghurt is an optional addition. It is thick and creamy and a nice compliment to the potatoes. You can use djion mustard for a milder taste as hot English mustard (or American/Australian is hot, hot, hot!)
Pavani says
Oh my, those individual potato stacks look sooo delicious and inviting. My potato loving family will LOVE these.
Adrianne says
Haha, your potato loving family, I love that expression Pavani Cheers for your feedback.
Gordon D says
Because so many people have loved this recipe, I can’t help but feel that I must’ve done something wrong. They were overpoweringly flavored with rosemary, and the mustard yogurt dominated the flavors of the meal, which just didn’t seem like a side dish’s prerogative. Still, I believe this is a fun and unique way so serve up a potato side dish, but I going to play around a bit and see if I can’t devise a version that tastes more like au gratin or scalloped.
Adrianne says
Hey Gordon!
Thanks for your honest feedback. I am a super fan of herbs both fresh and dried but I recognise some people may not be. I recommend if you want to make them again, reduce the dried herbs(ie rosemary and thyme to 1 teaspoon only), that would be the 1st change. Then in regards to your feedback with the Mustard Yoghurt - if you stir the mustard into the yoghurt it is quite thick and dollop like, in your case, you might like to try using a blender as it will thin the consistency of the mustard yoghurt right out and more gravy like, then you could drizzle just a little bit instead of a dollop like I do. I do have a recipe for scalloped potatoes which might suit you better and you can find it here: https://sweetcaramelsunday.com/quick-potato-bake/, it is more cheesy, creamy so you might prefer it. Once again, I am grateful you tried the recipe and am happy and open to your feedback. At the end of the day, I want you to enjoy my recipes, thanks! Adrianne
Becky says
Sad I really wanted to see this recipe but you have so many pop ups I was unable to see it. Trust me I won't be back to your commercials are more important site.
Adrianne says
Thanks Becky! That is unfortunate, but I really do understand where you are coming from. I wish you the very best. Take care 🙂