Potato Stacks
Updated
Updated
The classic gratin gets a makeover with these Potato Stacks, tossed with cream and seasonings, stacked in muffin tins for individual portions, and baked. These are a fantastic side dish for year round or the holidays.
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Itโs been well documented on this website how much my kids hated potatoes for the longest time. And how I would cry myself to sleep at night because of it. But they finally turned it around, thank goodness, and so I allowed them to continue living with us. Lol.
Now they love potatoes, so I make them every which way I can. While mashed potatoes, smashed potatoes, and baked potatoes make an appearance all year long, these potato stacks show their lovely head around holiday time. They’re easy to make, but somehow seem more fancy. And they’re definitely more decadent including heavy cream and Gruyere cheese.
Similar to scalloped potatoes, but these potato stacks are made in a muffin tin, pre-determining an individual serving. This is helpful with portion control, because let me tell youโฆyouโre going to want to eat all of them!
What’s in this Potato Stacks Recipe?
You only need a few ingredients, but the taste is out of this world. You can find the exact measurements in the detailed printable recipe card below.
- Yukon potatoes – We prefer these golden potatoes because of their creamy texture. You can choose to peel them or not.
- Heavy cream – This is the liquid that helps the potatoes become tender as they bake.
- Gruyere cheese – We love this cheese. It’s rich,ย creamy, salty, and has a nutty flavor. Gouda and Fontina have a similar creaminess and richness that would also be good.
- Garlic – Fresh garlic is a must. It provides wonderful aromatics and flavor.
- Seasonings – Coarse salt, black pepper, and dried dill season the dish.
How to Make Potato Stacks
These are prepared similar to scalloped potatoes and au gratin potatoes in that you’ll be peeling the potatoes, slicing them very thin, and coating them in a seasoned cream mixture. The part that’s different is then the slices get stacked into muffin tin slots. Cover with foil, bake until tender, uncover and sprinkle with cheese, then bake again. They are amazing. You can find the complete instructions in the detailed printable recipe card below.
Use a Mandolin to Cut the Potatoes
Serving Suggestions
There are many ways to serve these potato stacks. They’re perfect at holiday time next to roast turkey or glazed ham. But you can also enjoy them as a side dish to your favorite protein all year round, whether thatโs a big juicyย steak,ย baked chicken breast,ย bacon wrapped pork tenderloin, orย honey glazed salmon.
Make Ahead and Storage
- Prep Ahead. You can assemble these stacked potatoes and store in the refrigerator forย up to 2 days before baking. Make sure they are tightly wrapped. Allow the pan to sit on the counter for 15-20 minutes to warm up a bit before baking.
- Fridge. Allow any baked leftovers to cool completely, then place the serving-sized portions in small airtight containers in the refrigerator for up to 2 days.
- Freezer. Allow to cool completely then wrap the cooked potatoes tightly in plastic wrap and again in foil. They will keep in the freezer for up to 2 weeks. Thaw in the fridge overnight. Be prepared that the texture will change. Creamy, cheesy sauces like the one used to make these potatoes tend to have a bit of a gritty texture when defrosted and not our favorite.ย
- Reheat.ย Cover the dish with foil and reheat in a 325F preheated oven for about 25 minutes, until warmed through. Individual servings can also be reheated in the microwave. Keep in the mind that baking and reheating does tend to dry out the sauce a bit.
More Potato Recipes:
I hope you love this delicious and easy recipe โ be sure to give it a review below! Also donโt forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Creamy Potato Stacks
Ingredients
- 2 pounds Yukon gold potatoes, , peeled or unpeeled
- 1 & 1/2 cups heavy cream
- 1 clove garlic, , grated
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried dill weed
- 1/2 cup shredded Gruyere cheese
Instructions
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
- Slice the potatoes thin (using a mandolin is ideal for this to get thin even slices.)
- In a large bowl, toss the potatoes with all the cream, garlic, salt, pepper, and dill.
- Stack the potatoes in each muffin well, almost to the top. Poor the cream mixture from the bowl into each well.
- Cover with foil and bake for 40 minutes. Uncover, and sprinkle the cheese over each one; bake for 20 minutes more until potatoes are tender.
- Remove from oven and let rest for a couple of minutes. Run a thin spatula or knife around the perimeter of each muffin well and gently remove the stacks onto serving plates.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Absolutely Decadent and Delicious
Served these as an appetizer for a luncheon I hosted. Big hit!
I used a combination of smoked gouda and parmesan and these were amazing!
These speak to me on a spiritual level. Layers and layers of potato and cheese are kiiiinda my jam. Definitely holding onto this recipe!!
I can attest to their deliciousness! We all loved them – great recipe!
You allowed them to keep living with you. LOL. And yes, these look RIDICULOUS. I am thinking of completely overhauling my Thanksgiving this year…
They were like my favorite scalloped potatoes but with even MORE crispy edges!!! LOVED!
Soooo good!