Muffin Tin Potatoes with Cheese and Cream

This muffin tin potatoes recipe was one of those happy kitchen accidents that ended up becoming a total go-to in my house.

You ever start cooking something just because you need to use up leftover cream and cheese, and then it turns into the thing everyone asks you to make again? That’s what happened here. I had some extra gruyère, a few starchy potatoes, and not much time. So I thought, “Why not try layering them into a muffin tin and see what happens?”

Well, let me tell you. They baked up into these golden, cheesy stacks with crispy edges and creamy, garlicky centers. The whole tray disappeared faster than I could plate them. It’s like a mini potato gratin, but way easier to serve (and eat).

Honestly, if you love comfort food and you’re into that mix of crispy and creamy, these little stacks might just steal your heart.

Okay, let me show you why this recipe is such a keeper.

Save

WHY THIS RECIPE WORKS

• Crispy edges, creamy center – The muffin tin gives you those irresistible golden edges while the center stays soft and cheesy. It’s the best of both worlds, honestly.
• Perfect portions every time – No slicing up a big casserole. Everyone gets their own little stack, which makes it great for dinner parties or brunch spreads.
• Make-ahead friendly – You can prep and bake these ahead of time, then just reheat in the oven. I’ve done this for holiday dinners and trust me, no one could tell the difference.
• Simple ingredients, big flavor – Just potatoes, cream, garlic, butter, and cheese. You don’t need much to make them taste amazing.
• Works with lots of cheeses – If you don’t have gruyère, no big deal. I’ve made this with cheddar, Colby Jack, even mozzarella in a pinch. All delicious.
• Great for any meal – These aren’t just a dinner side. I’ve served them with eggs at breakfast and even put them out as finger food at a get-together. Always a hit.

INGREDIENTS FOR MUFFIN TIN POTATOES

For the potato stacks

• 1.2 kg (2.4 lb) starchy potatoes, peeled and cut into long cylinders (Russet, King Edward, or similar)
• Oil spray, for greasing the muffin tin

For the cream sauce

• 2 tbsp (30g) halal-certified unsalted butter (or plant-based margarine)
• 2 garlic cloves, finely minced
• 1/2 cup halal-certified heavy cream (or plant-based heavy cream like oat or soy)
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1 tsp fresh thyme leaves (or 3/4 tsp dried thyme), divided

For the cheese layers

• 12 thin slices of halal-certified melting cheese (cheddar, Monterey Jack, or Colby), sized to fit muffin cups
• 3/4 cup shredded halal-certified cheese (cheddar, Colby, or mozzarella)

Save

STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 350°F (180°C) and lightly grease a 12-hole muffin tin with oil spray.
• STEP 2). Melt the butter in a small saucepan over medium heat, then brush a little into each muffin cup and leave the rest in the pan for the sauce.
• STEP 3). Add the garlic to the butter and cook for 20 seconds, then stir in the cream, salt, and a few cracks of black pepper, simmering for 30 seconds before taking it off the heat.
• STEP 4). Slice the potatoes into 2mm-thick rounds using a mandolin or sharp knife, and try to keep them uniform so they stack nicely and cook evenly.
• STEP 5). Layer the sliced potatoes into the muffin cups until they’re about halfway full, matching sizes so each stack looks neat.
• STEP 6). Spoon about 1 teaspoon of the warm cream sauce over each stack, then top with a slice of cheese.
• STEP 7). Add more potato slices on top until the stacks are just above the rim of the muffin tin, drizzle with the remaining cream sauce, and sprinkle most of the thyme over the tops.
• STEP 8). Cover the tray loosely with foil and bake for 40 minutes, or until the potatoes are soft and a small knife slides through with no resistance.
• STEP 9). Remove the foil, top each stack with shredded cheese, and bake uncovered for another 10 minutes until bubbly and golden.
• STEP 10). Let them cool for 5 minutes so they hold together, then run a butter knife around each one and gently lift them out to serve.

Save

EXPERT COOKING TIPS FOR MUFFIN TIN POTATOES WITH CHEESE AND CREAM

• Use starchy potatoes for the best texture. Waxy potatoes won’t give you that soft, fluffy interior. Go for Russets, King Edwards, or something similar that breaks down a bit as it cooks.
• Match your slices to your muffin tin. Cut the potatoes into cylinder shapes that actually fit inside the muffin holes. It sounds fussy, but it makes stacking easier and the final result way more attractive.
• Don’t skip the resting time. After baking, those stacks need 5 minutes to settle. If you try to pop them out right away, they’ll fall apart on you and you’ll be mad. Trust me.
• Make the cream sauce first. Don’t try to juggle the sauce and the slicing at the same time. Knock out the sauce first so it’s ready to drizzle as you build your stacks.
• Cover with foil, then finish uncovered. That first 40 minutes under foil helps the potatoes cook through without burning the tops. The final 10 minutes is where the magic (aka melty golden cheese) happens.

RECIPE FAQ

WHEN TO SERVE THESE LITTLE GUYS

These muffin tin potatoes are kinda the MVP of side dishes, if you ask me. I’ve served them in more situations than I can count, and they always fit right in.

They’re perfect for a cozy dinner when you want something a little fancier than mashed potatoes but still super easy. I’ve also made them for holiday meals like Thanksgiving and Christmas — they hold their own next to the turkey or roast beef, no problem.

For brunch? Oh yes. Stack them next to some scrambled eggs and crispy turkey bacon and boom, you’ve got a crowd-pleaser. I even brought a batch to a potluck once and they were gone before I finished setting down the tray.

Basically, if you’re serving food and people are eating it, these belong on the table.

EASY VARIATIONS YOU CAN TRY

Once you’ve made these once, you’ll start thinking of a million ways to mix things up. Here are a few of my favorite twists that keep this recipe feeling fresh without any extra stress.

• Add cooked veggies. A few thin slices of sautéed mushrooms, spinach, or caramelized onions layered in with the potatoes? Total flavor boost. Just make sure they’re cooked first so they don’t release too much moisture.
• Swap the herbs. If you’re not into thyme, try rosemary, parsley, or even a little bit of finely chopped chives. The herbs make a difference, especially when you’re serving these for guests.
• Go spicy. Toss in a pinch of smoked paprika or red pepper flakes into the cream mixture. It gives a gentle kick without overpowering the cheesy, creamy base.
• Try sweet potatoes. I’ve done this once or twice with sweet potatoes and a touch of cinnamon added to the cream. It’s a whole different vibe, but so good if you’re in the mood for sweet and savory.
• Mini meat layer. A small piece of cooked turkey sausage or leftover roast chicken in the middle of each stack turns this into more of a main than a side. Super satisfying.

Alright, so there you have it — crispy edges, creamy middles, and a whole lot of cheesy goodness packed into these little muffin tin potatoes. I still can’t get over how something so simple turns out looking (and tasting) like you spent hours on it.

If you give these a try, I’d love to hear how they turned out for you. Did you go classic with the cheese, or try one of the twists? Either way, I promise they won’t last long on the table. Mine never do.

Catch you in the next recipe!