Muffin tin potato stacks turn thin potato slices into individual portions with golden edges and soft centers. Toss the slices with garlic butter, layer them in a greased muffin pan, and bake until a knife slides easily through the middle.
The detail that matters most is slice thickness. Even slices cook together; a stack of thick and thin pieces can brown on top while remaining firm underneath.
This garlic-Parmesan version makes a useful side for roast chicken, baked fish, or a vegetable-centered dinner. A standard muffin pan gives the potatoes their shape, while a mandoline helps with the repetitive slicing.
Recipe at a Glance
- Yield: Approximately 12 stacks, or 6 side-dish servings
- Preparation: About 20 minutes
- Baking: Approximately 45–60 minutes
- Resting: 5 minutes
- Oven: 375°F / 190°C, conventional setting
Cooking time varies with the pan, potato variety, and thickness of the slices. Check the centers for tenderness before removing the pan from the oven.
Ingredients
- 2 lb / 900 g small-to-medium Yukon Gold potatoes
- 3 tablespoons / 42 g unsalted butter, melted
- 1 tablespoon / 15 ml olive oil, plus extra for greasing
- 2 garlic cloves, finely minced or pressed
- ½ cup / approximately 45 g finely grated Parmesan, divided
- 1 teaspoon fresh thyme leaves
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- Chopped parsley or chives, optional, for serving
Choose potatoes narrow enough to fit inside your muffin cups. If the slices are wider than the wells, trim them or cut them into half-moons and overlap them.
Parmesan adds salt as well as flavor, so season conservatively. You can add a small finishing pinch after baking.
Tools You’ll Need
Use a standard 12-cup metal muffin pan, a large mixing bowl, a pastry brush, and a small spatula suitable for your pan’s surface.
For slicing, a sharp knife works if you can keep the pieces consistent. Our Adjustable Mandoline Slicer offers adjustable slice thickness for this repetitive prep. Select a thin, flat slicing setting rather than the julienne or waffle option, and check the first few slices before continuing.
Always use the mandoline’s supplied food holder and follow its instructions. Stop when the remaining potato becomes too small to hold securely.
For the seasoning, a stainless steel garlic press is an alternative to finely mincing the cloves. Mix pressed garlic thoroughly into the butter so it does not collect in concentrated patches.
How to Make Muffin Tin Potato Stacks
1. Prepare the oven and pan
Heat the oven to 375°F / 190°C with a rack near the center.
Brush the bottom and sides of each muffin cup with a thin layer of oil. Pay attention to the lower edges, where cheese and potato can stick. Skip paper cupcake liners: the potatoes should sit against the greased pan.
2. Slice the potatoes evenly
Scrub the potatoes and dry them. Leave thin, clean skins on, or peel them if you prefer a smoother finish. For peeling, use the Y peeler from the Magic Trio Peeler Set; its julienne blade makes strips and is not the blade to use for this step.
Slice into rounds approximately 1/16 inch / 1.5–2 mm thick. Consistency matters more than achieving an exact measurement.
If you are using a knife, create a small flat surface to stabilize the potato before slicing. Work carefully rather than trying to match the speed of a mandoline.
3. Coat the individual slices
In the mixing bowl, combine the melted butter, olive oil, garlic, thyme, salt, and pepper.
Add the potato slices and gently separate any that have stuck together. Toss until their surfaces are lightly coated, then mix in three-quarters of the Parmesan.
Avoid pouring the seasoning over already assembled stacks. Mixing first helps distribute it between the layers.
4. Fill the muffin cups
Divide the slices among the 12 wells, placing smaller rounds toward the bottom and broader ones higher up.
Keep the stacks roughly level with the rim. Press gently to settle the layers, but do not compress them into solid plugs. Similar stack heights make it easier to judge the batch as a whole.
Scrape any remaining seasoned butter from the bowl over the stacks.
5. Bake and check the centers
Bake for 35 minutes, then inspect the tops. If they are already deeply browned while the centers remain firm, loosely cover the pan with foil.
Continue baking, checking every 5–10 minutes. A thin knife or skewer should pass through the center of a stack with little resistance.
Sprinkle the remaining Parmesan over the tops during the final 5 minutes. The estimated total baking time is 45–60 minutes, but tenderness is the deciding test.
6. Rest before lifting out
Let the stacks rest in the pan for about 5 minutes.
Gently loosen the edges with a utensil suitable for the pan’s coating, then slide underneath each stack and lift. Add parsley or chives and serve while warm.
Troubleshooting Your Potato Stacks
| What happened? | What to adjust |
|---|---|
| The tops browned before the centers softened | Cover loosely with foil and continue baking. Next time, make the slices thinner and more uniform. |
| The stacks stuck to the pan | Grease the sides as well as the bottoms, and loosen the edges before lifting. |
| The stacks fell apart during removal | Allow the short resting period and support each stack from underneath. |
| Some stacks cooked faster than others | Divide the slices more evenly and keep stack heights similar. |
| The garlic tasted bitter | Avoid leaving clumps of garlic exposed on top; distribute it throughout the coating. |
Can You Make Them Without a Mandoline?
Yes. A mandoline is convenient, but it is not essential.
Use a sharp knife and take your time. If your slices are thicker than the suggested range, expect a longer bake and watch the tops while the centers finish cooking.
For other cutting techniques, our guide to julienne potatoes covers matchstick-style preparation. This recipe needs flat rounds, so use a slicing blade rather than a julienne attachment.
Frequently Asked Questions
Do I need to peel the potatoes?
No. Thin potato skins can stay on after thorough scrubbing. Peel them if you prefer, especially when the skins are thick.
Can I use a silicone muffin pan?
You can use an oven-safe silicone pan within its temperature rating, but expect browning to differ from metal. Support flexible bakeware on a baking sheet and judge doneness by the potato centers rather than the clock alone.
Can I leave out the Parmesan?
Yes. The result will have a different flavor and may be less cohesive when lifted. Keep the stacks small and support them carefully with a spatula.
Should I add cream?
This version uses a butter-and-oil coating. Adding cream changes the dish toward a miniature gratin and can alter the cooking behavior. Follow a dedicated gratin recipe if that is the texture you want.
What should I serve with them?
Pair the stacks with roast chicken, baked salmon, sautéed mushrooms, or a crisp green salad. Two stacks per person are a starting point for side-dish portions.
Make the Slicing Step Easier
For this recipe, the most useful tool feature is a repeatable thin-slice setting. Compare our mandoline slicers for a model with a food holder and a setup that suits your kitchen, then focus on even slices and consistent stack heights.
