There’s a warm skillet memory tucked in the corners of my kitchen — the kind that smells like roasted garlic and Sunday supper. These Potato Muffin Tin Bakes are the kind of small comforts that bring folks to the table with a smile. Tuck one into your dinner spread and watch the hush of contentment settle in.
Why make this recipe
These little stacks are simple, elegant, and a true crowd-pleaser — crispy edges, tender centers, and that golden Parmesan hug. They’re perfect for holiday spreads or a cozy weeknight when you want something special without fuss. If you love the creamy richness of classic sides like potatoes au gratin, you’ll adore how these individual stacks show off the same comforting flavors in a bite-sized way.
How to make Potato Muffin Tin Bake
This is as friendly as Sunday cooking gets: thinly slice, toss with butter and herbs, layer them in a muffin tin, and let the oven work its magic. The stacking gives each little heap a charming, rustic look—like tiny towers of home.
Ingredients:
4 large potatoes, 4 tablespoons butter, 1 cup grated Parmesan cheese, 2 teaspoons fresh rosemary, chopped, 2 cloves garlic, minced, Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C). Grease a muffin tin with butter.
- Thinly slice the potatoes and place them in a large bowl.
- Melt the butter and pour it over the sliced potatoes. Add grated Parmesan, rosemary, garlic, salt, and pepper. Toss to combine.
- Layer the potato slices into each muffin cup, stacking them for a nice presentation.
- Bake in the oven for 25-30 minutes until the edges are crispy and the centers are tender.
- Allow to cool slightly before serving.
How to serve Potato Muffin Tin Bake
Serve them warm, right from the tin, so the cheese is still a little gooey and the rosemary scent is fresh. They make a lovely side beside a roast chicken, a simple green salad, or a bowl of slow-simmered soup. For a Southern touch, pair them with buttery biscuits and a drizzle of pan gravy — your guests will feel like they’ve come home.
How to store Potato Muffin Tin Bake
Let the stacks cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10–12 minutes to bring back the crisp edges. If you freeze them, place on a tray until firm, then transfer to a freezer bag; reheat from frozen on a baking sheet at 375°F until warmed through.
Tips to make Potato Muffin Tin Bake
- Slice potatoes evenly so they cook uniformly; a mandoline makes this simple and quick.
- Use room-temperature butter to coat slices more evenly.
- For extra crisp, brush a bit more melted butter on the tops before baking.
- Want to turn this into a full meal? Serve alongside a lean protein; here’s a collection of wholesome chicken ideas I reach for when I want something healthy and heartwarming: best WW chicken recipes.
Variations (if any)
- Add thin slices of onion or shallot between layers for a sweet, caramelized note.
- Swap rosemary for thyme or fresh sage for a different herb aroma.
- Stir in a bit of sharp cheddar or Gruyère with the Parmesan for a richer flavor.
- For a smoky twist, sprinkle a pinch of smoked paprika over the tops before baking.
FAQs
Q: Can I use russet or Yukon gold potatoes?
A: Yes — Yukon Golds are creamier and hold together nicely, while russets crisp up beautifully. Both work well; choose based on whether you want creamier centers or extra-crispy edges.
Q: Can I make these ahead of time?
A: You can assemble them in the muffin tin, cover, and refrigerate for up to 24 hours before baking. Bring them to room temperature for 15–20 minutes before popping them into the oven.
Q: How can I make them gluten-free or vegetarian-friendly?
A: This recipe is naturally gluten-free and vegetarian as written. Just ensure your Parmesan is suitable for your dietary preferences (some Parmigiano-Reggiano is aged with animal rennet).
Q: What if my potato slices are thicker than expected?
A: Increase baking time in 5–8 minute increments until tender. Cover with foil if the tops are browning too quickly.
Q: Can I double the recipe for a crowd?
A: Absolutely — use extra muffin tins or bake in batches, keeping finished stacks warm in a low oven (about 200°F) until ready to serve.
Conclusion
If you love seeing potatoes turned into tiny, golden heirlooms, you might enjoy a few other takes on muffin-tin potatoes — like this Fork Tender Stacked Muffin Tin Potatoes or the playful stacks in Crispy Muffin Tin Potato Stacks. Both offer lovely inspiration for making your kitchen smell like Sunday all week long.
Come on back anytime you want another cozy recipe — there’s always room at my table and a warm pan in the oven.
Potato Muffin Tin Bake
Ingredients
Method
- Preheat the oven to 400°F (200°C). Grease a muffin tin with butter.
- Thinly slice the potatoes and place them in a large bowl.
- Melt the butter and pour it over the sliced potatoes. Add grated Parmesan, rosemary, garlic, salt, and pepper. Toss to combine.
- Layer the potato slices into each muffin cup, stacking them for a nice presentation.
- Bake in the oven for 25-30 minutes until the edges are crispy and the centers are tender.
- Allow to cool slightly before serving.