The first time I published this muffin tin potatoes recipe was back in 2013. Since then it has been my go-to recipe for entertaining. I served it again last week for our Thanksgiving meal, and as it is usually the case, everyone asked for the recipe. So I thought why not take a few photos, update the recipe and make a quick video to help you as you get ready for your Christmas cooking.
You can serve these as a side dish or as an appetizer. They are perfect when served along with eggs for breakfast (like in the old photos I took below) or along with your favorite meat dishes. While I think they are better served right out of the oven, you can make them ahead and reheat right before serving.
- 2 tablespoons of butter melted
- 4-5 medium russet potatoes peeled and sliced in 1/2 -inch slices
- Coarse salt
- Black Pepper freshly grounded
- 12 tablespoons heavy cream
- 1 tablespoon fresh thyme
- Preheat the oven to 400 degrees
- Use melted butter to grease each muffin cup.
- Place 3 slices of potatoes and season with salt and pepper. Top it off with 3-4 more slices or until the muffin cup is full. Repeat until all 12 muffin cups are full.
- Pour 1 tablespoon of heavy cream over each muffin cup.
- Garnish with thyme.
- Place it in the oven and bake it for 30 minutes.
- Let it cool in room temperature for 5-10 minutes and spoon it out. Sprinkle it with fresh thyme and serve immediately.
- Like I mentioned in the post, I made these many times. And every time I make it, I use 1 tablespoon of heavy cream. However, a reader commented that when she used only 1 tablespoon she thought that it wasn't enough. After reading her comment, I increased the amount of heavy cream to 1 1/2 tablespoons and tried it that way. It was still good, but a little too soft (less crispy) for my taste. If you like it softer, feel free to increase the amount of heavy cream used to your liking.
**** Below is the old post that was published in November 2013. ****
As I felt the sweet touch of his lips on my cheek, I knew that it was time to get up. It was way too late to stay in bed. The only problem was that my eyes and body were not cooperating.
It was not until he came back, crawled next to me and whispered in my ear: “Let’s have breakfast, honey.” He said the magic word – BREAKFAST – and I thought to myself how he knew me all too well.
I got up and took a quick shower. While I was getting ready, he knocked on the door to let me know that the coffee was ready.
As I inhaled the smell of coffee into my lungs, I realized how grateful I am to have the life that I do.
I went to the kitchen, poured a cup of coffee for myself, and started making breakfast. I had an inexplicable desire to make it really special, for absolutely no particular reason. A breakfast that I know he has been waiting for, for many hours.
I decided to steam some asparagus to serve with our usual: two eggs “over easy” and the simple potatoes that I made the other day for friends.
I quickly peeled two potatoes and sliced them thinly. It took me longer than usual to find my muffin pan in the cupboard, which made me realize how long it’s been since I last made muffins. As I was thinking about which muffin recipe I should try next, I started placing the slices of potatoes in each cup and seasoned them with salt and pepper, every few slices until all cups were filled. I poured one tablespoon of heavy cream over each cup and placed it in a 400 F degree oven.
As they were baking, I went downstairs to pick some flowers. The purple-blue flowers that I have been admiring lately made the most beautiful breakfast decoration for my table.
It was only half an hour later that the potatoes were ready to be served. All I had to do was to sprinkle them with some fresh thyme.
As I was cracking the eggs, he came to the kitchen and gave me a quick hug from behind and said: “It smells so good. I just cannot wait to eat. ”
I placed the eggs in the middle of the plate, being careful not to break the yolks. Stalks of asparagus that I arranged near the eggs gave it the healthy green color it needed. I spooned the potato slices out of the muffin cups and I set them on the other side of the eggs.
We had the best breakfast that day. A simple breakfast with the basics: eggs, potatoes, and steamed vegetables.
He said that he could eat these potatoes every morning. I did not tell him, but I was thinking the same way.
We took our time eating that day, enjoying each other’s company. Just as I was thinking to myself that this is why I love cooking so much, he said aloud how much he loves our mornings together.
Not knowing what was going through my mind, he gave me the answer I was looking for…
Can you make these ahead then warm later?? Looks amazing!!
While I like them fresh, you can reheat them in the oven (350 F˚) for 4-5 minutes. If it is dry, feel free to add in a few teaspoons of heavy cream (or water).
Hope this helps.
I made these yesterday for the first time and the were a hit! The occasion was a curated holiday dish-to-pass for our church choir (the host cooked roast beef, perfect dinner rolls and arugula salad and dessert included the lightest homemade cheese cake, etc.). The beef needed a potato side, so when I cam across your recipe I felt it was perfect: easy to reheat just before serving and made “portion control” for a small crowd a breeze (though some had thirds!). To make the reheat and plating onto the serving dish go smoothly especially in someone else’s kitchen, I lined the muffin tins with cupcake liners. Worked like a charm. After running into the uneven cooking during my quick test run (bottom to top issue, bottom cooking quicker as it sat in the cream), I tried adding more cream, but decided in the end to par boil the potatoes in microwave first, cooking the large top discs longer than the smaller bottom ones. They cooked evenly and they roasted in oven for the full 30 minutes at 400. No over-done-ness there. (?)
But the best change up came with last minute inspiration to use a cookie cutter in the shape of a Christmas tree for the top potato slice! The sprigs of rosemary sat on the trees as a symbol of the evergreen. I did tuck a few leaves of rosemary in the under layers for full flavor effect and lightly salted n peppered each layer as well. My quarter inch thick slices of potatoes only allowed for three layers. I don’t understand how three potato slices at half an inch each could possibly be repeated in a single muffin cup. I must have read something wrong. (?) Folks genuinely raved about this dish. This is definitely going in the recipe collection. Thank you!
WOW! I will try the muffin liners next time I make these, Bobbie. I also love the idea of using a cookie cutter and the rosemary idea.
Thank you so much for sharing your experience.
I love these! And your video too! It was completely worth updating and reposting. Muffin tins keep the stacks so neat and tidy- clever. 🙂 Glad to hear you had a lovely Thanksgiving!
Thank you my friend. These are a favorite in our house and I wanted to bring them back to life in the blog. 🙂
Hope all is well.
Hi! Can these be made in fancy rigid baking cups? I thought the presentation would complement the delicious recipe.
I don’t exactly know what you are referring to when you say”fancy rigid baking cups”. However, as long as they have a small vessel to bake in the oven, these stacked potatoes would work. If you are planning to serve it in the fancy cups than you are right, the presentation would be nice.
I hope this answers your questions. If not, kindly elaborate so that I can try to help you further.
The ingredient list calls for 2 tablespoons of butter, but after reading the instructions for cooking I don’t see where you used the butter?
Great catch. I used the butter to grease the muffin tins. In the previous version of this recipe I had used vegetable spray and failed to change that in the recipe. I think butter works better. However, both would work.
Just changed the recipe.
Thanks so much for pointing it out. If I may help with any other questions, please do not hesitate to reach out.
Hello! Is there a way to make this vegan by substituting the heavy cream for another ingredient??
Himmmm.. It is hard to say because heavy cream is the most important ingredient in this recipe. However, I did a quick Google search and found this article (https://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream). I wonder how would soy cream made out of tofu would work. To be honest though, I really do not know mainly because I am not sure if the fat content in the tofu-cream would be enough to make these potatoes crispy. Still, if you try I’d love to know how it turned out.
Tried these tonight for an extended family dinner. They looked lovely dished up onto a serving platter, but the cream had formed a brown skin around the bottom that overcooked a bit. I wonder if this is because I subbed half-and-half for the cream since it is what I had on-hand? Have you ever had this happen?
I don’t think that half and half would do that. Did you by any chance grease the pan prior to placing the potatoes in?
Or could it be possible that your oven maybe hotter than what it says?
Those are the two things I can think of.
That being said I have never tried with half and half.
Next time I do it I will give it a try and let you know how it turns out.
Thanks for stopping by!
It was breakfast for dinner tonight and this was on my menu! These potatoes are so divine!!
Wow! They look absolutely delicious and at the same time very simple and easy to make. I’m glad I found this recipe in time to make them for my guests tomorrow.
All the best from Copenhagen, Denmark.
I love those potatoes. They are not only super easy to make but also they look very good.
I wish you and your family happy holidays…
Cheers from the Warm Caribbean…:)
Hi Ice! Just made these this morning in honor of Monica and Ron’s visit. They were delicious – surprisingly soft and creamy. Thank you!!
I am so happy that they turned out good. I love the fact that they are surprisingly easy to make.
I hope you guys are enjoying your holidays..
Cheers from the Caribbean…
Thank you so much for these, they look incredible.
Thank you Tara. Cheers!
Renee@Two in the Kitchen
I absolutely love your photos! And these potatoes look delicious!!
Thank you Renee. 🙂
Wow, such a great idea to make potatoes like this! Fun and easy! Love your recipe, absolutely brilliant!
I love them as well. So easy to make.
Perfect for lazy weekend mornings.
Thanks for stopping by.
I made these today and they definitely need more milk/cream than the recipe calls for . I will try them again but add more milk and top with cheese.