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Muffin-Pan Potatoes

Whether you serve them as a side dish or finger food (as appetizer), these muffin pan potatoes are perfect for entertaining. Made with just a few ingredients and ready in less than 40 minutes.
This recipe is adapted from Martha Steward's Muffin Pan Potato Gratins recipe.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 125kcal


  • 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.


Calories: 125kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 10mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg