The first time I tried potato stacks, it was love at first bite! Similar to scalloped potatoes, they feature soft, tender potato piles with crispy edges. Topped with melty cheese, their taste and texture are truly incredible!

potato stacks on a white platter. this recipe
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Looking for an easier potato side dish? Try our Cheesy Baked Mashed Potatoes or Scalloped Potatoes with Cheese.

You Will Love the Muffin Tin Potatoes

As a result, I knew I had to learn how to make them, and they’ve been one of my favorite side dishes ever since. Now, I make them for every holiday and am even known to whip them up for weeknight dinners here and there. I just can’t get enough! Luckily, my family feels the same way.

With simple steps and a total time of just 45 minutes, they couldn’t be easier to make!

And with a five-star rating and over 100 reviews, I think it’s safe to say that readers agree! Take a look at what they have to say:

“Ahhhhmazing! Huge hit at Christmas, absolute favorite. Everyone asked that I do it again! Thank you for the recipe.” – Mindy

“I am not a huge potato fan but I LOVE these. So quick and easy to make but such an elegant presentation and divinely delicious!!!!” – Shauna

“I was looking for easy singe serving portions to make for Christmas dinner for a large group, and these looked SO good. (It ended up being the only dish with nothing left over.)” – Heather

Potato Stacks Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for muffin tin potatoes.
  • Heavy cream: Heavy cream gives the potatoes a creamy flavor and bakes without separating.
  • Thyme leaves: For best flavor, use fresh thyme. 
  • Garlic: Make sure the garlic is fresh and smells strongly of garlic for the best results.
  • Nutmeg: This is a wonderfully warm fall spice. 
  • Russet potatoes: Russet potatoes are ideal for making these potato stacks but you can also use another starchy potato instead. Some great options include Yukon gold potatoes or white, yellow, or purple potatoes. Don’t use small fingerlings or petite potatoes since they won’t hold up as well.
  • Kosher salt: Salt is important for potatoes to balance the starch. 
  • Black pepper: Freshly cracked black pepper adds flavor and a bit of spice.   
  • Parmesan cheese: This hard, strong cheese pairs wonderfully with potatoes.   

How to Make Stacked Potatoes

Here are some brief instructions on how to make these cheesy stacks. You can find the full recipe below.

cream with spices, garlic, and thyme in a saucepan.

Step 1: Warm together cream, thyme, garlic, and nutmeg in a small saucepan.

sliced potatoes in a bowl.

Step 2: Toss the potato slices with salt and pepper.

stacked potatoes with cream in a muffin pan.

Step 3: Layer potato slices into stacks in the prepared muffin pan and spoon cream over each stack.

potato stacks in a muffin pan topped with cheese.

Step 4: Sprinkle the top with Parmesan cheese. Bake until potatoes are knife tender and golden brown on top.

What’s the Best Way to Slice the Potatoes?

The beauty of these crispy potato stacks are the thin slices of potatoes that create these little mounds.

Mandoline Slicer: The best way to get your potatoes the perfect consistent slices is to use a mandoline slicer. This very sharp tool is used to make thinly sliced potatoes, other vegetables, fruit, cheese, or meat.

You do this by sliding the ingredient along the edge of the horizontal blade on the lowest setting. Be sure to use caution, as you can easily cut your fingers if you’re not careful.

Chef’s Knife: If you don’t have a mandoline slicer, you can use a chef’s knife instead. The safest way to do this is to cut a slice off the bottom of the potato to get it to sit flat on the surface. Keeping your fingers out of the way, make cuts as thin as possible with a sharp knife.

baked potato stacks in a muffin pan.

Potato Stacks Recipe Variations

You can easily make this tasty side dish with your favorite ingredients. Here are some options you can try:

  • Use other fresh herbs like rosemary or oregano. If you don’t have fresh herbs, you can use dried herbs instead.
  • Melty cheese like gruyere cheese, Havarti, mozzarella cheese, comte, cheddar, asiago, or romano.  
  • Use your favorite seasonings depending on what you’re serving the potatoes with. Try using ginger, cardamom, coriander, garlic powder, onion powder, or cayenne pepper. 

Other Ways to Cook Potato Stacks

If you aren’t able to use your oven because it’s been taken over by the Thanksgiving turkey, you can also cook these potato stacks in an air fryer or countertop oven.

Simply prepare the potatoes as you normally would in the muffin tin and then pop it in the air fryer at 350 degrees and cook until the potatoes are soft all the way through.

Garnish potato stacks with more parmesan cheese after they come out of the oven for added richness and flavor!

Tips for Potato Stacks in Muffin Tin

Here are a few tips and tricks to ensure you get the best crispy parmesan potato stacks every single time.

  • Garnish! Top each potato stack with a sprig of fresh herbs for a beautiful presentation. 
  • Get the right size potatoes. Make sure you buy medium to small-size potatoes so they fit in a standard muffin pan.
  • No need to peel potatoes. In a hurry? Feel free to leave the skin on the potatoes before slicing them. Just clean the outside and scrub away any dirt.
  • Heavy cream is the key. Do not replace heavy cream with half and half or milk. It will not thicken during baking and you’ll end up with oily potatoes.
side view of baked muffin pan potatoes.

How to Serve Muffin Tin Potatoes

You can serve this elegant side dish with sour cream, chives, or scallions.

You can also serve them for holiday dinner with dishes like:

Storing Stacked Potatoes

Refrigerate: Store these potato stacks in an airtight container in the fridge for up to five days. 

Reheat: You can reheat them in 30-second increments in the microwave until they’re heated through.

Freeze: To freeze them, make the stacks in the oven, allow them to cool completely, place them in a single layer in a container, and store in the freezer for up to three months. Potatoes might not have the same texture and taste when thawed.

Potato Stacks Recipe FAQs

Do I need to use heavy cream to make potato stacks?

You can make these potato stacks dairy-free with olive oil or bacon fat instead. They will not be as creamy but will have deliciously crispy edges.

What else can I top potato stacks with?

Besides topping them with fresh herbs, you can top them with cooked bacon.

How can I tell when the potatoes are done cooking?

Your fork or sharp knife should slide right through the stack with no resistance when they’re done baking.

Video: How to Make Potato Stacks

More Holiday Side Dishes

Hasselback Potato Gratin

Lemon Asparagus Risotto

Mashed Red Skin Potatoes

Roasted Asparagus with Lemon

If you try our potato stacks, please leave a star rating and a comment letting us know how you liked the recipe.

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baked potato stacks in a muffin pan.

Potato Stacks in Muffin Tin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 potato stacks
  • Category: Side
  • Method: Baking
  • Cuisine: American
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Description

Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can’t be beat. It’s my new favorite way to serve potatoes for the holidays!

Ingredients

Units Scale
  • 1 ½ cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, minced
  • ½ tsp. ground nutmeg
  • 2 lbs. medium russet potatoes (about 4-5), peeled and sliced ⅛ to 1/16 inch thick
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • Freshly grated parmesan cheese

Special Tools

Instructions

  1. Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
  2. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
  3. Toss the potato slices with salt and pepper and layer them into stacks in the prepared muffin cups, filling each one to the top but not over the top.
  4. Spoon cream over each potato stack, filling almost to the top. You will have a couple or so slices exposed. Sprinkle with parmesan cheese.
  5. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
  6. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove them to a serving platter. Serve immediately.

Notes

  • Potatoes: Other starchy potatoes can be used instead, such as Yukon gold potatoes or white, yellow, or purple potatoes.
  • Cream: For best results, do not replace heavy cream with half and half or another milk alternative. In my experience, half and half will separate during baking, and potatoes turn out oily. 
  • Leftovers: Store leftovers in an airtight container for up to 5 days.

Nutrition

  • Serving Size: 1 potato stack
  • Calories: 164
  • Sugar: 1.8 g
  • Sodium: 251.7 mg
  • Fat: 11.5 g
  • Carbohydrates: 13.1 g
  • Protein: 3 g
  • Cholesterol: 35.2 mg

Recipe originally published November 2015 but since been updated with new images and content.

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