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Layered Potato Cups with Spring Herbs and Leeks

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These Layered Potato Cups with Spring Herbs and Leeks are made in a muffin tin, an impressive side dish for special occasions and great for portion control.

Layered Potato Cups with Spring Herbs and Leeks
Layered Potato Cups with Herbs and Leeks

These Layered Potato Cups, a riff on classic Pommes Anna, are a perfectly portioned potato side dish with potatoes, leeks, and goat cheese baked in a muffin tin. The mild onion and bright flavor of leeks is a delicious contrast to the potatoes, which is enhanced by adding fresh thyme and parsley. These sliced potato cups feel so decadent you’ll think there’s a ton of butter or oil. For more leek recipes, try my Braised Chicken Thighs with Mushrooms and Leeks and Potato Leek Soup.

layered potato cups in muffin tin

How to Prepare the Potatoes

If you have a mandolin (affil link), you can cut the potatoes in no time flat. Thinly slicing them with a knife will also work. If you want to prep the potatoes ahead, peel the potatoes and keep them submerged in a bowl of cold water until you’re ready to slice them. Pictured above my photographer cut them by hand which came out thicker than mine but still yielded perfect cups.

How to Clean Leeks

Sandy grit can hide between leeks’ many layers, so take care when cleaning. An easy way to clean them is first to slice the leeks and then submerge them in a big bowl of cold water. Swish the leeks around to make sure all the grit falls to the bottom of the bowl. Then lift the leeks out of the water rather than pour them through a strainer. That way, the grit is left behind with the water in the bowl.


  • I tried these with garlic and herb goat cheese, and Boursin cheese and they were great, but you can also try other flavors like honey or chives or even just plain goat cheese.
  • Keep them dairy-free and just omit the cheese.
  • Feel free to switch up the herbs. Dill would also be delicious.

Layered Potato Cups in muffin tin.Layered Potato Cupslayered potato cup with a fork.

More Potato Recipes You’ll Love:

Layered Potato Cups with Spring Herbs and Leeks 

4.85 from 13 votes
These Layered Potato Cups with Spring Herbs and Leeks are an impressive side dish for special occasions but simple enough to make for everyday meals.
Course: Dinner, Side Dish
Cuisine: American
Layered Potato Cups with Spring Herbs and Leeks
Prep: 20 mins
Cook: 45 mins
Total: 1 hr
Yield: 6 servings
Serving Size: 2 potato cups


  • Olive oil spray
  • 4 cups sliced leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts only)
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoons freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon fresh chopped parsley, plus more for garnish
  • 3 1/2 ounces garlic and herb cheese, such as Alouette Garlic Herb Spread Cheese, Goat Cheese or Boursin


  • Preheat over to 375°F.
  • Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.
  • Heat a large nonstick skillet over medium heat; spritz with the olive oil.
  • Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.
  • Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.
    sliced potatoes in a bowl
  • Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.
  • Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.
  • Evenly divide the goat cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.
  • Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.
  • Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.
    potatoes in muffin tin
  • Remove potato cups and invert and garnish with more fresh chopped parsley to serve.
  • Serve room hot or room temperature.

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*I used a mandolin to cut them super thin. My photographer cut them by hand, so they are more like an 1/8th thick. She said they were still perfect! So my advice is just cut them as thin as you can.
I also made these without peeling the potatoes and that was also fine, it says an added step.


Serving: 2 potato cups, Calories: 171 kcal, Carbohydrates: 31 g, Protein: 6 g, Fat: 3.5 g, Saturated Fat: 2.5 g, Cholesterol: 6 mg, Sodium: 409 mg, Fiber: 3 g, Sugar: 3 g


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30 comments on “Layered Potato Cups with Spring Herbs and Leeks”

  1. So good… husband couldn’t stop complimenting these potatoes! Made them in a silicone muffin “pan”….. so I didn’t need the muffin cups!

  2. Avatar photo
    Mary Anne Kirsch

    Wondering if these can be made ahead of time and refrigerated before baking, or make earlier and reheat? 

  3. Love these. 2 big notes. Take the paper out of the tin muffin liners, and 2– waaaaay too many potatoes. Work best in large Muffin pan. Very good. Will make again.

  4. This was delicious! Made as a side w/ Salmon and Asparagus and it was a hit with everyone. I skipped peeling the potatoes as mentioned in the notes. My grocery store was out of leeks, so I substituted scallions and a small shallot. Used spray oil in tinfoil muffin tray (didn’t use individual muffin cups) and cooked on the pellet grill – they were easily removable. Wishing I had leftovers for breakfast! Will definitely make again!

  5. Avatar photo
    Susan Kinsella

    This recipe is delicious and very forgiving. I was busy watching the pre Academy Award shows while cooking and totally missed that I was supposed to sauté the leeks ahead of time. I also only had one giant sized leek, about 1.5 cups when chopped. I sliced potatoes in proportion to the leeks by hand so they weren’t even. When I layered the potatoes, leeks and flavorings, I had at least 1 cup of leeks left over. Oh well… I cooked for 45 minutes to adjust to not sautéing the leeks. Happy to say that everything was cooked through and tasted delicious.

    I’m often a distracted cook. I find all of your recipes very adaptable and forgiving, Gina. Thank you so much for your regular, delicious, non-chef recipes. I rely on them often. In fact this afternoon I enjoyed your Cauliflower Leek soup. Also delicious and easy.

  6. I made these for Easter dinner and they were very tasty.  A couple of recommendations….the most important one being that the muffin papers are actually harder to work with than leaving the muffin tin unlined and just spraying it well with no-stick spray.  I did some each way….the ones in the papers stuck and were a pain to remove nicely.  The ones without the papers were a breeze.  Also….I found that there was no way I could do this many layers in my muffin tin.  Maybe if you have super-deep tins it would work, but definitely not in a regular one. And, the proportions were quite far off.  I planned to make 24 instead of 12….I didn’t increase the leeks at all and I had tons of leftover.  I also only used about 2 lbs. of potatoes.  Again, I know it matters how big your tins are, but a note to the wise that this is not a perfectly proportioned recipe.  I would definitely make them again….they were yummy and a big hit! 

  7. Made it for Easter and it was a huge hit. Lovely and lots of complex but light flavors. A keeper. 

  8. I made these as a test to try out recipes for Passover and Easter and they’re delicious! I used my food processor with the slicing blade to cut the potatoes and it took all of 30 seconds…amazing time saver. It got the potatoes sliced evenly, albeit they’re not paper thin like on the mandolin but thinner than if I did them with a knife. These are super EASY to make and look really impressive. My family is going to love them! Thank you!

  9. Avatar photo
    Kelly Herring

    I made this last night and served it at the baseball game. It was fantastic! I used scallions instead of leeks and I used Vermont Creamery Garlic and Herb Goat Cheese Dip because it was easy to spread. They were gone in 10 minutes!

    1. Making these today and of course went shopping this morning. My store was out of leeks and I grabbed scallions. Glad to hear the substitution worked well. Can’t wait to get these made and try them!

  10. We had these last night for dinner and loved them. Although we loved the presentation of the cups, we thought that next time we would try making this recipe as a layered dish in a casserole dish. We loved the individual cups, but thought for a group of people it might be easier to do it that way. Great combination of flavors in this dish. Another great recipe!

    1. I’m curious about this too. I was thinking this could be the perfect Easter side dish but making individual potato cups seems a bit time consuming for a group.