Cheesy Stacked Potatoes
These cheesy muffin-tin Potato Stacks are perfect for any occasion, from breakfast to dinner! Crispy on the outside, and fluffy on the inside, these stacked potatoes are so easy to make!
servings
Ingredients
- 3 russet potatoes thinly sliced
- 4 tablespoons butter melted
- 2 cups colby jack cheese or any other melty cheese, shredded
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Instructions
- Preheat your oven to 400°. Set aside a regular-sized muffin tin.
- In a medium bowl combine the thinly sliced potatoes and melted butter. Stir to fully coat all of the potatoes.
- In a small bowl combine the cheese, salt, pepper, garlic, thyme, and rosemary.
- Layer two slices of potato with about ½ teaspoon of the cheese mixture. Repeat until the stack is slightly taller than the muffin tin.
- Loosely cover the tin with foil and bake for 15 minutes. Remove the foil and bake for 30-35 minutes or until the potatoes are golden brown.
- Remove the pan from the oven and allow to cool slightly.
- Use a spoon to scoop the potatoes out of the tin.
Notes
- If you let the potatoes cool in the muffin tin before removing them, it helps them keep their stacked shape better. It might be a little unstable if you take them out immediately as the cheese is still melty.
- Make sure to buy potatoes that aren’t larger than your muffin tin! You want to make sure your sliced potatoes fit in the muffin tin.
Nutrition
Serving: 9servings | Calories: 219kcal | Carbohydrates: 14g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 484mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.