Name: Cheesy Potato Gratin Stacks (Muffin Tin) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: Oil spray; 1.2 kg / 2.4 lb starchy potatoes, large long ones (such as Russet or King Edwards); 30g / 2 tbsp unsalted butter; 2 garlic cloves, finely minced; 1/2 cup heavy cream / thickened cream; 1 tsp fresh thyme leaves (or 3/4 tsp dried); 1/2 tsp salt; Black pepper to taste; 75g / 2.5 oz gruyere cheese sliced into 12 squares to fit muffin tin (or other melting cheese like Swiss, Colby, Monterey Jack); 3/4 cup shredded gruyere cheese (or other melting cheese)

If you’re looking for a show-stopping side dish or a delightful finger food that’s both elegant and comforting, then you absolutely need to try my Cheesy Potato Gratin Stacks (Muffin Tin) Recipe. It’s a fan-freaking-tastic way to turn humble potatoes and cheese into little golden towers of flavor that everyone will rave about. Trust me, once you see how beautiful and tasty these stacks turn out, you’ll want to make them over and over again.

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Why You’ll Love This Recipe

Easy to Make: The muffin tin method stacks layers neatly, so you get perfect portion control and gorgeous presentation without fuss.
Creamy, Cheesy Goodness: Using gruyere & cream creates a luscious texture and nutty flavor that my family goes crazy for every time.
Versatile for Any Meal: Whether it’s breakfast, a snack, or a dinner side, these stacks shine in any setting.
Make-Ahead Friendly: I love how they keep well in the fridge and freeze beautifully, so you can prep ahead for stress-free meals.

A close-up image of a single small round layered potato stack held on a fork by a woman's hand, each layer golden yellow with a slightly crispy brown edge, topped with a melted pale yellow cheese layer and small green herb sprigs. The background shows similar potato stacks blurred out on a white marbled surface. The soft texture of the melted cheese and the thin, neat layers of potato are clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients all come together in harmony to give you that classic gratin experience—but in a fun, portable stack. Picking the right potatoes and cheese is key, so here’s what to look for.

Starchy Potatoes: Choose big, long ones like Russets or King Edwards; they soften beautifully and create that melt-in-your-mouth texture.
Unsalted Butter: For brushing the muffin tin and infusing the cream sauce with richness.
Garlic: Minced finely to add that subtle aromatic punch without overpowering.
Heavy Cream: Thick and velvety, it binds the potatoes and cheese perfectly.
Fresh Thyme: Adds a lovely earthy note to balance the richness.
Salt & Black Pepper: Essential for seasoning and bringing out all the flavors.
Gruyere Cheese: Both sliced and shredded; it melts gorgeously with a nutty, slightly sweet flavor that’s just divine.
Oil Spray: (Optional) To lightly grease the muffin tin if you prefer over butter for brushing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this recipe depending on the season and what I have in the fridge. These little stacks are super forgiving, so don’t hesitate to experiment a bit and make them truly your own!

Cheese Swap: I’ve tried swapping gruyere for aged cheddar or Monterey Jack. Each brings a unique twist; cheddar adds sharpness, while Monterey Jack makes it a bit creamier.
Herb Twist: Sometimes I add rosemary or sage alongside thyme for extra aroma, especially during holiday dinners.
Vegan Version: Using plant-based cream and vegan cheese works surprisingly well—in fact, my sister swears by it!
Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper to the cream mix gives the stacks a lovely warmth that wakes up the palate.

How to Make Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

Step 1: Prep Your Muffin Tin and Cream Sauce

Start by preheating your oven to 350°F (180°C). Melt your butter over medium heat and use a pastry brush or spoon to lightly coat each muffin tin cup. I find brushing with butter instead of spraying gives the stacks a nicer flavor. Next, add garlic to the remaining butter and cook it just for about 20 seconds until fragrant—don’t let it brown. Then stir in your cream and salt, bring it to a gentle simmer for 30 seconds, and keep it warm off the heat. This cream sauce is where the magic starts, so don’t rush it!

Step 2: Slice Potatoes Just Right

Peel your potatoes and trim their bases so they stand upright. Using a mandolin or a sharp knife, slice them thinly—about 2mm or 1/10 inch thickness is perfect. The thinner slices cook evenly and allow the stacks to hold together beautifully. Pro tip: try to keep the slices similar in size so your stacks look neat when assembled.

Step 3: Assemble Your Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

Now the fun part—building the stacks. Place potato slices one by one into each muffin tin cup, filling them about halfway up. I like to match the size of slices within each individual stack so they look tidy. Drizzle roughly 1 tsp of your warm cream sauce over each stack—using about half the mixture in total. Then, place a slice of gruyere on top. Layer the remaining potatoes on top until they’re about 1 cm above the rim of the muffin tin; they’ll sink down while baking. Drizzle with the remaining cream sauce and sprinkle most of your thyme over the tops (save some for garnish later).

Step 4: Bake Until Golden and Delicious

Cover the tray loosely with foil to keep moisture in and bake for 40 minutes. After that, remove the foil and sprinkle shredded gruyere cheese on top of each stack. Return to the oven uncovered for 10 minutes or until the cheese bubbles and turns golden brown. You’ll know they’re done when a small sharp knife slides through the potatoes with no resistance. Patience here pays off for the perfect creamy-yet-crisp texture.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the remaining thyme over the tops for a fresh herbal note. Let them sit for 5 minutes—the stacks firm up slightly and are easier to remove from the tin. Use a butter knife or a small spoon to gently lift each stack out. They’re lovely served warm and are a guaranteed crowd-pleaser.

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Pro Tips for Making Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

Use Starchy Potatoes: I discovered this trick when I used waxy potatoes once by mistake—they just didn’t meld well together and slipped apart.
Thin Slices Are Key: Getting the potato slices around 2mm ensures they cook evenly and stack beautifully without falling apart.
Warm Cream Sauce Helps: Drizzling the cream warm keeps it evenly distributed and blends into the potatoes during baking rather than pooling at the bottom.
Don’t Skip the Rest Time: Letting the stacks rest after baking helps everything settle so they hold their shape when removing from the tin.

How to Serve Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

Several small, round stacks of thinly sliced golden potatoes are arranged close together on a dark surface, each stack about three to four layers high. The potatoes are cooked to a light golden brown on the edges with a soft, creamy white top layer melted with cheese, sprinkled with tiny green herb leaves like thyme. The stacks have visible thin layers of potato slices around the sides with a slightly crispy texture. Small sprigs of green herbs are scattered around the stacks on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a little extra fresh thyme or a sprinkle of chopped chives for a pop of color and freshness. A little flaky sea salt on top right before serving also enhances the cheesy flavor and adds a perfect crunch.

Side Dishes

These stacks pair beautifully with roasted chicken or pork, alongside a crisp green salad, or even with eggs and bacon for a comforting breakfast. When my family had them last, we served them with seared steak and sautéed green beans—total crowd-pleasers!

Creative Ways to Present

For parties, I’ve placed these on a wooden board with microgreens and small ramekins of dipping sauce like garlic aioli or a light mustard cream. You can also top each stack with a small slice of smoked salmon or a dollop of sour cream for an elegant appetizer twist.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and refrigerate them for up to 3 days. Reheating is simple and they still taste fantastic—almost like freshly baked.

Freezing

If I’m planning ahead, I bake the stacks fully, let them cool, then freeze them individually wrapped or in a single layer in a container. They freeze well for about 1-2 months. Just thaw in the fridge overnight before reheating.

Reheating

To reheat, I preheat my oven to 350°F (180°C) and warm the stacks for about 10-15 minutes until they’re hot throughout and the cheese on top bubbles again. Avoid microwaving if you want to keep that delightful crispy top and creamy texture.

FAQs

Can I use other types of potatoes for Cheesy Potato Gratin Stacks (Muffin Tin) Recipe?

While you can technically use any potatoes, starchy or all-rounder types like Russet, King Edwards, or Sebago are best. They soften properly in the oven and help the layers stick together. Avoid waxy potatoes as they don’t break down well and can make the stacks fall apart.
What cheese works best in this recipe?

Gruyere is my favorite because it melts beautifully and has a slightly nutty flavor that pairs perfectly with potatoes and cream. Swiss, Colby, Monterey Jack, or sharp cheddar are great alternatives too. I usually skip mozzarella since it lacks strong flavor.
Can I make these stacks ahead of time?

Yes! You can fully bake them, cool, and store in the fridge or freezer. When ready, simply reheat in the oven at 350°F for 10 minutes or until warmed through. This makes them perfect for parties or meal prep.
How do I keep the stacks from sticking to the muffin tin?

Brushing each muffin cup generously with melted butter before assembling is my go-to. It creates a lovely non-stick surface and adds flavor. If you use oil spray, make sure to coat well for the same effect.
What if I don’t have fresh thyme?

Dried thyme works perfectly fine in this recipe—just slightly reduce the amount (about three-quarters teaspoon) since dried herbs are more concentrated. You can also experiment with rosemary or sage for a different herbal profile.

Final Thoughts

I absolutely love how these Cheesy Potato Gratin Stacks (Muffin Tin) Recipe always impresses my family and guests without any complicated steps. They combine nostalgia—the creamy, cheesy comfort we all crave—with elegant presentation that feels special. Honestly, when I first tried making them, I was hooked by how sharply they elevate typical potatoes into something wonderful. I can’t recommend this recipe enough; grab your muffin tin and give it a go. You’re going to nail it and enjoy every delicious bite!