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Cheesy Potato Gratín Stacks Recipe

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4.9 from 13 reviews

Cheesy Potato Gratin Stacks are delightful individual servings of creamy, garlicky potatoes layered with melted Gruyere cheese and fresh thyme, baked to golden perfection. They make a versatile side dish perfect for dinner, hearty breakfast with eggs and bacon, or elegant finger food at parties.

Ingredients

Units Scale

Potato and Butter

  • 1.2 kg starchy potatoes, large long ones
  • 30 g unsalted butter
  • Oil spray

Cream Sauce

  • 2 garlic cloves, finely minced
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • Black pepper, to taste
  • 1 tsp fresh thyme leaves or 3/4 tsp dried thyme

Cheese

  • 75 g Gruyere cheese, sliced into 12 squares
  • 3/4 cup Gruyere cheese, shredded

Instructions

  1. Preheat oven: Preheat your oven to 350°F (180°C), setting it for all oven types to ensure even baking.
  2. Prepare muffin tin: Melt the butter over medium heat in a saucepan. Use some of the melted butter to lightly brush the muffin tin holes for non-stick and flavour enhancement. Keep the remaining butter in the pan for the cream sauce.
  3. Make cream sauce: Add minced garlic to the remaining butter in the saucepan and cook for about 20 seconds until fragrant. Pour in the heavy cream, add salt, and bring the mixture to a gentle simmer. Let it simmer for 30 seconds, then remove from the heat and keep warm.
  4. Slice potatoes: Peel the potatoes and trim the bases so they can stand upright. Cut them into cylinder shapes that fit your muffin tin holes, then slice these cylinders into 2mm thick slices using a mandolin or a sharp knife for uniformity.
  5. Assemble stacks: Place the potato slices into the muffin tin, filling them halfway up the holes. Match sizes to keep stacks neat and even.
  6. Add cream and cheese slice: Drizzle each potato stack with 1 teaspoon of the cream sauce (use half the cream mixture here). Place a slice of Gruyere cheese on top of the potatoes in each muffin hole.
  7. Top with remaining potato and cream: Continue layering with more potato slices until the stack height is about 1 cm above the rim of the muffin tin, as they will settle while baking. Drizzle with the remaining cream mixture and sprinkle most of the thyme leaves, reserving some for garnish.
  8. Bake covered: Loosely cover the muffin tin with foil and bake for 40 minutes until potatoes are tender and can be easily pierced with a small sharp knife.
  9. Add shredded cheese and bake uncovered: Remove the foil, sprinkle shredded Gruyere cheese over the stacks, then bake uncovered for an additional 10 minutes until the cheese is melted and golden.
  10. Garnish and rest: Sprinkle the remaining thyme leaves over the stacks. Let them stand for 5 minutes to set before removing from the muffin tin using a tablespoon or butter knife to help loosen them.
  11. Serve: Serve warm as a side dish for dinner, as a finger food snack, or paired with eggs and bacon for a hearty breakfast.

Notes

  • Use starchy potatoes like Russet or Idaho for the best creamy texture.
  • If Gruyere is unavailable, other good melting cheeses like Swiss or Emmental work well.
  • Be gentle when slicing potatoes thinly to keep even cooking.
  • The potato stacks can be prepared ahead and baked just before serving.
  • For added flavor, sprinkle a little black pepper on each stack before baking.
  • Use a non-stick or well-buttered muffin tin to prevent sticking.

Find it online: https://stoveandlove.com/cheesy-potato-gratin-stacks-recipe/