Preheat your oven to 400 degrees Fahrenheit. It’s important to get your oven nice and hot to ensure the potatoes bake evenly and develop that golden-brown crust we all love.
Prepare your muffin tins by spraying them with cooking spray. This will help prevent the potato stacks from sticking and make cleanup a breeze.
Using a vegetable peeler, clean and peel the medium russet potatoes. This step is essential to remove the skins, allowing the creamy inside to shine.
Next, thinly slice the peeled potatoes using a hand-held mandoline slicer. Aim for even slices to ensure they cook uniformly. The thinner the slices, the better they will caramelize!
Start assembling the potato stacks by placing two slices in each muffin cup. Here’s where the fun begins! Alternate layers of potato slices as you fill the cups, seasoning each layer with garlic salt, black pepper, and a sprinkle of dried rosemary.
Continue adding the potato slices, ensuring you season every couple of layers. This guarantees that every bite is flavorful and seasoned perfectly.
Once the muffin cups are filled, pour approximately one tablespoon of heavy cream over each potato stack. This will add richness and moisture during baking, ensuring they come out tender and creamy.
Place the muffin tin in the preheated oven and bake the potatoes for about thirty to thirty-five minutes. Keep an eye on them, as you want them to be golden brown and fork-tender. The aroma will be irresistible!
When they’re ready, run a thin knife around the edges of each gratin to help release the potato stacks. Gently lift the potato stacks from the muffin pan, taking care not to break them.
Serve warm and enjoy your delicious Muffin Tin Potatoes. They’re sure to impress your family and friends!
