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
