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Parmesan Potato Stacks In Muffin Tin

Parmesan Potato Stacks In Muffin Tin for Crispy Perfection

Parmesan Potato Stacks In Muffin Tin is a delightful and comforting dish featuring layers of creamy potatoes and cheese, perfect for sharing.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons butter Adds richness and helps sauté the aromatics.
  • 1 small onion, finely diced Provides a flavor base; can substitute shallots for a milder taste.
  • 1 clove garlic, minced Introduces aromatic depth; fresh is preferred, but powdered garlic could work in a pinch.
  • 1 teaspoon thyme, chopped Adds an aromatic herbaceous flavor; rosemary could be a delightful alternative.
  • 4 pounds potatoes, thinly sliced Yukon Gold or Russet potatoes are recommended for their creamy texture.
For the Sauce
  • 3 tablespoons flour Thickens the cheese sauce; cornstarch makes a great gluten-free substitute.
  • 1.5 cups milk Creates a rich sauce; using heavy cream promotes a silkier texture.
  • 1.5 cups Gruyère cheese, shredded Provides creamy, nutty flavors; feel free to substitute with Cheddar or Mozzarella for a unique twist.
  • 1 pinch nutmeg Enhances the flavor; can be omitted if you prefer a cleaner palate.
  • Salt and pepper Essential for seasoning.
For the Topping
  • Additional Gruyère cheese, shredded Sprinkle on top for an irresistible, crispy finish.
  • Parmesan cheese, grated Boosts the cheesy flavor and adds a delightful crunch.

Equipment

  • Muffin tin
  • medium saucepan
  • Mandoline

Method
 

Step‑by‑Step Instructions for Parmesan Potato Stacks In Muffin Tin
  1. Preheat your oven to 350°F (180°C). Lightly grease each muffin tin cup to prevent sticking.
  2. In a medium saucepan, melt the butter over medium heat. Add the finely diced onion and sauté for about 3-5 minutes until it becomes translucent and fragrant. Stir in minced garlic and thyme, cooking for an additional minute.
  3. Sprinkle the flour into the saucepan, stirring continuously for about 1 minute until it turns lightly golden. Gradually pour in the milk while whisking to prevent lumps. Cook for 1-2 minutes until the sauce thickens.
  4. Reduce heat to low and mix in half of the shredded Gruyère cheese until it melts smoothly. Season with nutmeg, salt, and pepper.
  5. In each muffin tin cup, place a layer of potato slices, overlapping them slightly. Pour a spoonful of the cheese sauce over the potatoes, continuing until you fill each cup, saving some sauce for the tops.
  6. Pour the remaining cheese sauce over each cup, ensuring every potato slice is covered. Sprinkle with remaining Gruyère cheese and grated Parmesan.
  7. Place the muffin tin in the oven and bake for 45-60 minutes until the tops are golden brown and bubbly. Let cool for a few minutes before lifting them out.
  8. Gently remove the stacks from their tins and serve warm with your favorite main dish or as an appetizer.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

For best results, use a mandoline for uniform potato slices and keep an eye on the bake time to avoid drying out.

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