Cool & Creative Ways to Use Your Muffin Tins!

Potato Stacks

on May 9, 2012

This morning I have a special request… here ya go Mallorie, enjoy! And for future reference, if there’s something you’d like to see on the blog let me know, I’d LOVE to hear from you ๐Ÿ™‚

These are called Muffin Tin Onion Gruyere Potato Stacks and come to us from Stone Gable. Aren’t they just stunning?!! This is a variation of a recipe from Martha Stewart, I will post it below as well ๐Ÿ™‚

These little babies are a great side dish and go well with steak, roast beef, chicken, or sauteed fish. Honestly, I’d eat them with anything, lol. Potatoes were a staple in my house growing up. We had a potato side dish with dinner EVERY NIGHT, I could ramble on like Bubba Gump about all the different ways to make potatoes but I won’t, lol. Besides they don’t involve a muffin tin so back to the stacks! ๐Ÿ˜‰

By adding a few favorite ingredients you too can put your own personal spin on this potato dish. *See the Martha Stewart’s Recipe below for a good starting place. But for now let’s check out this Onion Gruyere Recipe, YUM!




5 baking potatoes

2 onions, chopped

6 TBSย butter

1 1/2 cups grated cheese, Gruyere or cheddar

kosher salt

freshly ground pepper

heavy cream or half and half

cooking spray

thyme sprigs



Preheat oven to 400 degrees.

1. Thinly slice raw potatoes. I use a Mandolin but they can be carefully hand sliced into thin even slices. Set aside.

2. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.

3. Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.

4. Spray all twelve muffin cups of a regular size muffin pan.

5. The layering-ย  Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and ย top evenly with remaining cheese.

6. Pour 1 TBS cream over each potato stack.

7. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.

8. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

9. Garnish with thyme.

Wow those sound as yummy as they look, I can’t wait to try them!


Now for a more simple version and a good place to start for building your own potato stacks recipe… Martha Stewart’s Muffin Pan Potato Gratins

Serves 6


  • Unsalted butter, room temperature, for muffin cups
  • 2 medium russet potatoes (about 3/4 pound each)
  • Coarse salt and ground pepper
  • 6 tablespoons heavy cream


Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.
What an easy and awesome way to make potatoes! The perfect side dish for almost any meal, what’s for dinner tonight at your house? I know what I’m having ๐Ÿ˜‰



2 responses to “Potato Stacks

  1. Mallorie says:

    Yessssssssssssssssssssssssssssssssss! Im so happy!!!!!!! YUM!!!!! Making this TO_NIGHT!

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