Transform ordinary potatoes into an impressive, restaurant-worthy side dish with these golden, crispy-edged potato stacks. Layered with Gruyere cheese and infused with garlic and thyme, these individual portions combine the comfort of traditional potato gratin with an elegant presentation.
Why You’ll Love These Potato Stacks
These mini potato stacks offer the perfect combination of crispy edges and creamy centers, with layers of potatoes and cheese creating a stunning presentation. They’re perfect for holiday dinners, special occasions, or when you want to elevate a simple meal.
Ingredients
For the Potatoes:
- 1.2kg (2.4 lb) potatoes, thinly sliced
- 30g (2 tablespoons) unsalted butter
- 2 garlic cloves, finely minced
- 120ml (½ cup) heavy cream
- 5ml (1 teaspoon) fresh thyme leaves (or ¾ teaspoon dried)
- 2.5ml (½ teaspoon) salt
- Fresh black pepper to taste
For the Cheese Layer:
- 75g (2.5 oz) Gruyere cheese, cut into 12 squares
- 90g (¾ cup) Gruyere cheese, shredded
- Grated Parmesan cheese, to taste
- Fresh thyme sprigs for garnish
Instructions
- Prepare:
- Preheat oven to 180°C (350°F)
- Grease a 12-cup muffin tin
- Make Cream Mixture:
- Combine melted butter, minced garlic
- Add heavy cream and thyme
- Season with salt and pepper
- Assemble:
- Layer potato slices in muffin cups
- Drizzle cream mixture between layers
- Add Gruyere squares and shredded cheese
- Top with Parmesan
- Bake:
- Cover with foil and bake 40 minutes
- Remove foil and bake 10 minutes more
- Look for golden brown tops and tender potatoes
Pro Tips for Perfect Potato Stacks
- Slice potatoes uniformly thin (use mandoline if possible)
- Pat potato slices dry before layering
- Don’t skip the foil-covered baking stage
- Let rest 5 minutes before removing from tin
Variations and Substitutions
- Cheese Options: Cheddar, Fontina, or Emmental
- Herb Variations: Rosemary or sage
- Cream Alternative: Half-and-half (results will be less rich)
- Additional Flavors: Add crispy bacon bits or caramelized onions
Storage and Make-Ahead Tips
- Make Ahead: Assemble up to 24 hours in advance
- Refrigerate: Up to 3 days in airtight container
- Reheat: 350°F oven until hot (10-15 minutes)
- Freeze: Not recommended
Nutritional Information (per stack)
- Calories: 195
- Protein: 7g
- Fat: 12g
- Carbohydrates: 16g
- Fiber: 1g
- Sodium: 280mg
Timing
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12 stacks
Frequently Asked Questions
Q: Why are my potato stacks falling apart?
A: Let them rest 5 minutes after baking to set up properly.
Q: Can I make these in advance?
A: Yes, assemble up to 24 hours ahead and bake just before serving.
Q: What type of potatoes work best?
A: Yukon Gold or Russet potatoes work well due to their starch content.
Q: How thin should I slice the potatoes?
A: Aim for 1/8 inch (3mm) thickness for even cooking.
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