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 amazing and an awesome side dish!
A Fantastic Potato Side Dish
It’s 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 cheesy 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 you…you’re going to want to eat all of them.
What You’ll Need
You only need a few ingredients, but the taste is out of this world.
(Scroll below to the printable recipe card for details and measurements.)
- Yukon potatoes: We prefer these golden potatoes because of their creamy texture.
- Heavy cream: This is the liquid that helps the potatoes become tender as they bake.
- Gruyere cheese: We love this cheese. It’s rich, creamy, salty, and has a nutty flavor.
- Garlic: Fresh garlic is a must.
- Seasonings: Kosher salt, black pepper, and dried dill.
How to Make Potato Stacks
These are prepared similar to scalloped potatoes and potato gratin 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. (To make this potato side dish scroll down to the complete printable recipe card for all the details and don’t miss the video below.)
Use a Mandolin to Cut the Potatoes
Make Ahead and Storage
- To Make Ahead: You can prepare these stacked potatoes and store in the refrigerator for up to 2 days before baking. Make sure they are tightly wrapped.
- Storing Leftovers: Allow to cool completely, then place the serving-sized portions in small airtight containers in the refrigerator for up to 3 days.
- Freezing leftovers: 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 for best results. Thaw in the fridge overnight and reheat in the oven, covered, until warmed through.
More Potato Recipes:
Creamy Potato Stacks
- 2 pounds Yukon gold potatoes , peeled
- 1 1/2 cups heavy cream
- 1 clove garlic , grated
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried dill weed
- 1/2 cup shredded Gruyere cheese
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
- Slice the potatoes thin, using a mandolin.
- 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 tinfoil 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.