Muffin Tin Potatoes
Muffin Tin Potatoes are the kind of side dish we love pulling out for holidays, Sunday dinners, and cozy family meals. They’re crispy on top, tender in the middle, and packed with layers of creamy potatoes, sweet onions, and melty Gruyere cheese in the cutest little stacks.
We especially love this recipe because it feels a little fancy without asking for much extra effort. Baking the potatoes in a muffin tin gives them those perfectly portioned layers, and the caramelized onions with smoked paprika and thyme make every bite feel extra special.
If you love savory potato sides like this one, you may also want to check out our deviled egg potato salad, Amish mashed potatoes, and cheesy scalloped potatoes for more easy comfort food favorites.
Table of contents
Why You’ll Love This Recipe
- Perfectly Portioned: Baking these in a muffin tin makes serving simple and gives each stack a beautiful shape.
- Big Flavor: Gruyere, caramelized onions, smoked paprika, and thyme bring rich, savory flavor to every bite.
- Great for Gatherings: These look impressive on a holiday table or dinner spread without being hard to make.
- Crispy and Creamy: The edges turn golden and crisp while the centers stay soft and creamy.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For this recipe, we’re using russet potatoes because they bake up tender and creamy while still giving us those crispy golden edges. Gruyere adds a rich, nutty flavor that melts beautifully between the layers, and the yellow onion becomes sweet and soft once caramelized. Heavy cream helps the stacks bake up silky and rich, while smoked paprika, thyme, cayenne, and lemon zest add warmth, brightness, and just a little extra depth. A bit of butter gets the onions started and rounds everything out.
Variations
- Swap the Cheese: Use sharp cheddar, mozzarella, or Parmesan if that’s what we have on hand.
- Add Fresh Herbs: Fresh rosemary or chopped parsley can give these potato stacks even more flavor.
- Make Them Spicier: Increase the cayenne or add a pinch of red pepper flakes for more heat.
- Try a Different Onion: Sweet onions or shallots work well if we want a slightly different flavor.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Melt the butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until golden brown and sweet (about 15–20 minutes). Set aside.
- Assemble the stacks by placing 2 potato slices in each muffin cup. Sprinkle with a pinch of the seasoning blend.
- Add a small amount of grated cheese and a few caramelized onions. Repeat the layers – potatoes – seasoning – cheese/onions until the cups are full.
- Pour about 1 Tbsp of heavy cream over each stack. Bake for 30-35 minutes, or until the tops are golden and the potatoes are tender when pierced with a knife.
Expert Tips
- Slice the potatoes as evenly as possible so they cook at the same rate.
- Use a mandoline if we have one to make quick, thin, uniform potato slices.
- Don’t skip letting the stacks cool for a few minutes before removing them from the pan.
- Press the layers down gently as we build them so each stack holds together better.
- Spray the muffin tin well to help prevent sticking around the edges.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can assemble them ahead of time and refrigerate the muffin tin until ready to bake. For best texture, bake them the same day.
Cheddar, fontina, Swiss, or even a mix of cheeses can work nicely if we don’t have Gruyere.
The tops should be golden brown, and a knife should slide easily through the center of each stack.
No, but peeling gives these stacks a smoother texture and more polished look.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Muffin Tin Potatoes
Equipment
- Standard 12-cup muffin tin
- Skillet
- Knife or mandoline
- Small mixing bowl
Ingredients
- 4-5 medium russet potatoes peeled
- 1 cup Gruyere cheese grated
- 1 medium yellow onion thinly sliced
- ¾ cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper optional
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter
- Cooking spray for greasing muffin tin
Instructions
- Preheat the oven to 400°F. Lightly spray a standard 12-cup muffin tin with cooking spray.
- Melt the butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes, or until golden brown and sweet. Set aside.
- Peel and clean the potatoes, then slice them into thin, even rounds.
- In a small bowl, combine the smoked paprika, dried thyme, cayenne pepper if using, lemon zest, salt, and black pepper.
- Assemble the potato stacks by placing 2 potato slices in each muffin cup. Sprinkle with a pinch of the seasoning blend.
- Add a small amount of grated Gruyere and a few caramelized onions.
- Repeat the layers of potatoes, seasoning, cheese, and onions until each muffin cup is full.
- Pour about 1 tablespoon of heavy cream over each stack.
- Bake for 30–35 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
- Let cool slightly. Run a knife around the edges and gently lift each stack out of the muffin tin. Serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
