Sliced, Stacked Cheesy Potatoes in Muffin Tins are the most delicious potatoes! I have been making these on repeat for the entire month. They have been a big hit and family members are asking for them on a weekly basis. These delightful potatoes start with Yukon Gold Potatoes. I peeled and sliced them very thinly. After slicing, I poured on a little olive oil, salt and pepper and then filled and topped them with cheese. They are cooked in a muffin tin, thus the title Sliced, Stacked Cheesy Potatoes in Muffin Tins.

Muffin tins act like little hot tubs for the sliced potatoes. They cook them perfectly.

Sliced, Stacked Cheesy Potatoes in Muffin Tins are basically sliced potatoes in little muffin tin hot tubs. Each of the muffin wells are filled with sliced potatoes and then they swim in a bath of a small amount of olive oil and hot cheese. They bake in these hot tubs and come out with the most delicate and delightful potatoes. I used 16 potatoes for 10 people and every stack of cheesy potatoes was eaten at Sunday dinner. These are so delicious!

Sliced, Stacked Cheesy Potatoes in Muffin Tins take a little minute to put together, but I think they are worth the effort, and so does my family. I am not sure I am willing to make these every Sunday dinner, but if you have the time and energy they make a perfect addition to any meal.

How to Make Sliced, Stacked Cheesy Potatoes in Muffin Tins

1. Purchase potatoes that are the size of a muffin tin. Most muffin tins are about 2 inches wide. Look for potatoes that are small, but big enough to fill a muffin well. I went to the grocery store to purchase small individual potatoes, but I could only find larger ones. A five pound bag of Yukon Gold potatoes were nearly the same price as a ten pound bag at Costco. In order to find the right sized potatoes, I bought a 10 pound bag and sifted through the potatoes. I took all the smaller ones out and saved the larger ones to make Skillet Scalloped Potatoes. I purchased a bag of small red and gold potatoes but they were all too small.

Using a Mandolin is my favorite way to slice potatoes.

For 24 muffin tin wells, I needed 20 pounds of potatoes. I make Can’t Put My Fork Down Mashed Potatoes often, so the left over potatoes will get used soon enough. Having enough potatoes to choose from is the key. When you stack them, the smaller ends of the potatoes can go on top, but you want a solid foundation on the bottom of the muffin well.

2. Once you have your 16 potatoes picked out, peel them all. Some people really hate peeling potatoes, me included, but I have started timing myself to make a game of it. I can usually get everything peel, washed and prepped in about 10 minutes. Not a bad time, but it takes a good TV show to keep my mind off of the task.

Three cheeses make these Sliced, Stacked Cheesy Potatoes in Muffin Tins so delicious!

Which potato peeler is best is an individual choice. I have several peelers at my house and all my children have their favorite ones as well. You have to be careful when buying them. Some could be used as weapons. Here are several I like to use.

3. Grate the cheeses and place them in a pile. I used Guyere, cheddar and parmesan. You can do whatever you like! I just love the mix of cheeses and the different flavors that each of them bring. If you love four cheese pizza or a four cheese mac and cheese, you will love the combination of these three cheese. They are all hard cheeses ad can handle the heat of being in the oven for and hour. That is how long these need to cook.

Using a mandolin makes easy work of slicing potatoes.

4. Slice the potatoes very thin. If you have a mandolin, you will want to use it. If you don’t no worry, just use a steady hand and slice as best you can. When making this, I wanted to keep all the slices together from one potato. They seem to all match so well. The step 4 is my way of doing it handing the potatoes. You can also slice everything, put them in a plastic bag and sprinkle with olive oil and salt and pepper. Then stack them in the muffin tins.

5. Slice each potato, drizzle with olive oil and salt and pepper then stack with them with cheese. I have made these so many times in the last month that I have lots of different ways I make this. My favorite is to slice one or two potatoes. Stand them up like little accordions in a small bowl with the edges of the potatoes facing the ceiling. I sprinkle on olive oil and then salt and pepper them.

Picking the right sized potatoes makes stuffing muffin tins easy.

Spray the muffin tins and begin to stack. Place three – four slices, sprinkle on a tablespoon of cheese and then stack three or four more slices. You want the slices to extend above the muffin tin because they will shrink as they cook. Top this pile off with another tablespoon of grated cheese.

6. Bake the Stacked and Sliced Cheesy Potatoes in Muffin Tins at 350° for an hour. If you are cooking two muffin trays at a time, you will want to switch the trays halfway through cooking at 30 minutes. As the cheese begins to brown you might be tempted to take the potatoes out early. I advise you to refrain from succumbing to this temptation. The potatoes need to cook and get tender. The full hour is needed.

More Potatoes on Dina’s Diner

7. Once the potatoes are done, pull them out of the oven and place on a cooling rack. Using an offset spatula, loosen the potatoes from each of the muffin tin wells. As you loosen them, stick the spatula under the stack of potatoes and set on a serving dish. Serve and eat immediately.

8. These refrigerate and heat well. If by chance I have any left over, they are gone within the next several days.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.

Leave a Star Rating and a Comment if you Make Sliced, Stacked, Cheesy Potatoes in Muffin Tins.