Creamy Muffin Tin Potato Stacks

Creamy muffin tin potato stacks are simply delicious. Potato stacks with cream, butter, thyme, garlic and parmesan cheese are little winners. They can be par baked ahead and finished off in a hot oven when you’re ready to serve.

We love these as they’re so versatile and go with loads of different meals . They’re great for a breakfast buffet, fabulous for a lunch with grilled fish and a salad, and perfect for dinner, along with a grilled steak and mushrooms. Too easy!

This is a recipe that we have adapted from a favourite potato bake recipe and decided to make them into mini stacks. Let me say we were very happy with this adaptation. We didn’t have the larger Texas muffin tins but they would work a treat in them giving more depth to the potato stacks. Simply add a few more minutes to the cooking time.

What Potatoes to use

You need to use a potato variety that is starchy as they break down and soften when cooked and become nice and crunchy on the outside. Russet, Dutch creams or red delights or the dirt brushed sebago and red pontiacs all work well for potato stacks.

Check out some other winning vegetable recipes

• Brussels sprouts with bacon onion and garlic

• sweet corn fritters

• cauliflower lentil and tomato curry

What’s your favourite potato recipe? We would love to hear from you in the comments below.

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Yield: 12

Creamy Muffin Tin Potato Stacks

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Creamy muffin tin potato stacks are simply delicious. Layered with cream, thyme, garlic and Parmesan cheese they bake to a soft centred, golden brown and crispy little stacks of deliciousness.

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Ingredients

• 1 1/2 pounds (750 g) pontiac potatoes, skin on - see notes

see notes

• 50 g melted butter (1 1/2 ounces )
• 2/3 cup full cream milk
• 2/3 cup cream
• 50 g grated parmesan cheese (2 ounces)
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon nutmeg
• 2 cloves garlic grated
• 1 teaspoon salt
• freshly ground pepper to taste

Instructions

• preheat oven to 355 f (180 c)
• brush a 12 hole muffin tin generously with the melted butter
• slice potatoes into thin slices using a mandolin or knife
• pour cream and milk into a large bowl
• add in parmesan, thyme, garlic, nutmeg, salt and pepper mixing till blended
• add sliced potatoes and toss till all slices are covered
• pick out slices of potatoes and make into stacks and pop into muffin tin hole
• dot top of potato stacks with the left over melted butter
• bake on middle shelf for 25-30 minutes till golden brown
• remove muffin pan from oven and use an offset spatula or knife to remove from tin
• serve and enjoy!

Notes

• Pontiac or Dakota Chief potatoes are the same potato
• see notes above under what potatoes to use heading

Nutrition Information

Yield

12
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g