Description
Cheesy Potato Gratin Stacks are a delicious and elegant way to serve thinly sliced starchy potatoes baked in creamy garlic sauce with layers of melted gruyere cheese, all neatly stacked in muffin tins. These individual gratin stacks are perfect as a side dish or finger food for dinner, breakfast, or entertaining guests.
Ingredients
Scale
Preparation
- 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
Cheese
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F / 180°C using any oven type to ensure even baking.
- Prepare Muffin Tin: Melt the butter over medium heat, then use some of it to lightly brush the inside of each muffin tin hole. Reserve the remaining butter for the cream sauce.
- Make Cream Sauce: In the pan with butter, add minced garlic and cook for 20 seconds until fragrant. Pour in the heavy cream and add salt. Bring to a gentle simmer and let it cook for 30 seconds. Remove from heat and keep warm.
- Slice Potatoes: Peel the potatoes and trim their base so they can stand upright. Cut each potato into cylinders that fit inside the muffin tin holes. Slice these cylinders into thin 2mm (1/10 inch) slices using a mandoline or a sharp knife.
- Assemble Potato Stacks: Place potato slices into each muffin hole filling them halfway up the sides. Try to match the slices by size to create neat, even stacks.
- Add Cream: Drizzle about 1 teaspoon of the cream sauce mixture over each potato stack, using approximately half of the cream mixture at this stage.
- Add Cheese Slice: Top each stack with one square slice of gruyere cheese to fit inside the muffin tin.
- Top Stacks: Add more potato slices on top of the cheese to reach about 1 cm (1/3 inch) above the muffin tin rim. Drizzle the remaining cream mixture over the stacks and sprinkle most of the thyme leaves on top, reserving a small amount for garnish.
- Bake Covered: Loosely cover the muffin tin with foil and bake in the preheated oven for 40 minutes or until the potatoes are tender and can be easily pierced with a knife.
- Add Shredded Cheese and Bake Uncovered: Remove the foil and sprinkle shredded gruyere cheese on top of each stack. Bake uncovered for an additional 10 minutes or until the cheese is melted and golden brown.
- Garnish and Rest: Sprinkle the remaining thyme leaves over the stacks. Let them stand for 5 minutes to set before carefully removing them from the muffin tin using a tablespoon or butter knife.
- Serve: Serve warm as a side dish with dinner, as finger food, or with eggs and bacon for breakfast.
Notes
- Potatoes: Use starchy or all-rounder varieties like Russet, Sebago, King Edwards, or Dutch Creams for fluffy layers that stick together well. Avoid waxy potatoes.
- Cheese: Gruyere is preferred for flavor and meltability. Swiss, Colby, Monterey Jack, or cheddar cheese can also be used. Mozzarella is less flavorful.
- Make Ahead: Bake the stacks according to the recipe, then freeze or refrigerate. Reheat in a 180°C / 350°F oven for 10 minutes before serving.
- Serving Suggestions: Perfect as a finger food snack, elegant side dish, or part of a hearty breakfast with eggs and bacon.
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
