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close up of potato stack with melted cheese and chopped thyme
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Creamy Potato Stacks

Classic gratin gets a makeover with Potato Stacks, tossed in cream and seasonings, stacked in muffin tins for individual portions, and baked!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: muffin tin potatoes, potato gratin, potato stacks
Servings: 12

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

I highly recommend using a mandolin! Cutting all the potatoes with a knife would not only be time consuming, but could easily result in uneven slices.

Nutrition

Calories: 170kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 231mg | Potassium: 339mg | Fiber: 2g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 2mg