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Easy Cupcake Potatoes

Bite-sized layers of creamy potatoes and cheese baked to golden perfection, perfect for sharing or as a comforting side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5–6 medium medium potatoes, thinly sliced Any medium potato will work fine.
  • 1/2 cup heavy cream
  • 3 tbsp melted butter Don't skimp on the butter-cream brush.
  • 1 cup shredded cheese A mix of cheeses works well; try sharp cheddar or Monterey Jack.
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh herbs Use rosemary, chives, or thyme for variations.
  • Olive oil or cooking spray For greasing the muffin tin.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and grease a muffin tin.
  2. Wash and peel potatoes if desired and slice 1/8 inch thick.
  3. Whisk melted butter, cream, garlic, salt, and pepper together.
Layering
  1. Place one potato slice in each cup and brush with butter mixture, sprinkle with a little cheese.
  2. Repeat layering potatoes, brushing, and cheese until cups are full.
  3. Finish with cheese on top and bake for 30–35 minutes until golden.
  4. Let rest for 5–10 minutes before removing from tin.
  5. Garnish with fresh herbs and serve warm.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes. For crispier edges, finish under the broiler for a minute.