Muffin Tin Potato Stacks with Smoked Gouda and Parmesan

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 Why You’ll Love This Recipe

  • Elegant Presentation: Individually portioned stacks add a touch of sophistication to your table.
  • Versatile Pairing: Complements a wide range of main courses, from roasted meats to seafood.
  • Simple Preparation: Easy-to-follow steps suitable for both novice and experienced cooks.
  • Flavorful Ingredients: The combination of smoked Gouda, Parmesan, and fresh herbs provides a rich and savory taste.

Ingredients

  • 1 pound small or baby Yukon Gold potatoes
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • ½ tablespoon fresh thyme, finely chopped
  • Zest of one lemon
  • 1 clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup finely shredded smoked Gouda cheese
  • 2 tablespoons grated Parmesan cheese

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

  1. Preheat Oven: Set the oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with cooking spray.
  2. Prepare Cheese Mixture: In a microwave-safe bowl, melt the butter. Stir in olive oil, chopped thyme, lemon zest, grated garlic, Parmesan, smoked Gouda, salt, and pepper until well combined.
  3. Slice Potatoes: Using a mandoline or sharp knife, thinly slice the potatoes. Add them to the cheese mixture, ensuring each slice is thoroughly coated.
  4. Assemble Stacks: Layer the coated potato slices into the prepared muffin tin, filling each cup slightly above the rim. Gently press down on each stack with the back of a teaspoon.
  5. Bake Covered: Cover the muffin tin with aluminum foil sprayed with cooking spray to prevent sticking. Bake for 20 minutes.
  6. Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes, or until the potatoes are fork-tender and golden brown.
  7. Serve: Allow the stacks to rest for a few minutes. Run a butter knife around the edges to loosen, then carefully remove and serve warm.

Servings and Timing

  • Servings: Makes 4 servings
  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes

Variations

  • Cheese Options: Substitute smoked Gouda with Gruyère, cheddar, or blue cheese for different flavor profiles.
  • Herb Alternatives: Replace thyme with rosemary, Italian seasoning, or a pinch of garlic powder.
  • Additions: Incorporate crispy bacon bits, green onions, or a dollop of sour cream on top for added texture and taste.

Storage/Reheating

  • Storage: Place leftover potato stacks in an airtight container and refrigerate for up to 3-4 days.
  • Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through, or in an air fryer for a few minutes to regain crispiness.

FAQs

How thin should I slice the potatoes?

Aim for slices about 1/16 inch (1.5 mm) thick to ensure even cooking and a tender texture.

Can I use a different type of potato?

Yes, russet, red, or sweet potatoes can be used; choose smaller or long, narrow potatoes to fit the muffin tin.

Is it necessary to peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients.

Can I prepare these in advance?

Yes, assemble the stacks, cover, and refrigerate for up to 24 hours; bake when ready.

What main dishes pair well with these potato stacks?

They complement roast beef, pork tenderloin, scallops, or breakfast casseroles.

How can I prevent the potatoes from sticking to the muffin tin?

Ensure the tin is well-coated with cooking spray, and consider spraying the foil cover to prevent sticking.

Can I freeze the cooked potato stacks?

Freezing is not recommended, as it may alter the texture upon reheating.

What can I use if I don’t have a mandoline?

A sharp knife can be used; aim for uniformly thin slices for even cooking.

How do I achieve extra crispy edges?

Ensure the potato slices are thin and bake uncovered for the recommended time; broiling for a minute or two at the end can enhance crispiness.

Can I add other vegetables to the stacks?

Thinly sliced sweet potatoes or parsnips can be layered with the potatoes for variety.

Conclusion

These Muffin Tin Potato Stacks with Smoked Gouda and Parmesan are a delightful addition to any meal, offering a harmonious blend of flavors and textures. Their elegant presentation and versatile nature make them suitable for both casual dinners and special occasions. Enjoy the rich, cheesy goodness and crispy perfection in every bite.

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Muffin Tin Potato Stacks with Smoked Gouda and Parmesan

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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Indulge in Muffin Tin Potato Stacks with Smoked Gouda and Parmesan, a sophisticated side dish featuring tender, thinly sliced potatoes layered with rich, cheesy goodness, fresh thyme, and a hint of lemon zest. Perfectly baked for crispy edges and creamy centers, these elegant stacks complement any main course beautifully.

 

Ingredients

  • 1 pound small or baby Yukon Gold potatoes
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • ½ tablespoon fresh thyme, finely chopped
  • Zest of one lemon
  • 1 clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup finely shredded smoked Gouda cheese
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Preheat Oven: Heat to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray.
  • Prepare Cheese Mixture: Melt butter in a microwave-safe bowl. Stir in olive oil, thyme, lemon zest, grated garlic, Parmesan, smoked Gouda, salt, and pepper.
  • Slice Potatoes: Thinly slice potatoes using a mandoline or sharp knife. Toss slices in the cheese mixture to coat thoroughly.
  • Assemble Stacks: Layer potato slices in the muffin tin, filling each cup slightly above the rim. Press gently to compact.
  • Bake Covered: Cover tin with sprayed aluminum foil. Bake for 20 minutes.
  • Bake Uncovered: Remove foil; bake another 20 minutes until golden and fork-tender.
  • Serve: Cool slightly, loosen edges with a knife, and serve warm

Notes

  • Variations: Substitute Gouda with Gruyère or cheddar, or add crispy bacon bits or sour cream for extra flair.
  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
  • Reheating: Warm in a 350°F (175°C) oven or air fryer for crispiness.
  • Use a mandoline for consistent, thin slices to ensure even cooking.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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