Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

Introduction

Cheesy Potato Gratin Stacks are a delightful twist on traditional gratin, elegantly assembled in muffin tins for perfect individual portions. These creamy, tender potato stacks with layers of melted gruyere make a versatile dish perfect for dinner sides, breakfast, or party finger food.

Ingredients

• Oil spray
• 1.2 kg / 2.4 lb starchy potatoes (large long ones)
• 30g / 2 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 1/2 cup heavy or thickened cream
• 1 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/2 tsp salt
• Black pepper, to taste
• 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit muffin tin)
• 3/4 cup gruyere cheese, shredded

Instructions

1. Step 1: Preheat the oven to 350°F / 180°C (all oven types).
2. Step 2: Melt butter in a saucepan over medium heat. Use some to lightly brush the muffin tin holes; reserve the remaining butter for the cream sauce.
3. Step 3: For the cream sauce, add minced garlic to the butter and cook for 20 seconds. Stir in cream and salt, bring to a simmer, then cook for 30 seconds. Remove from heat and keep warm.
4. Step 4: Peel potatoes and trim the base so each can stand upright. Cut into cylinder shapes sized to fit the muffin tin, then slice into 2mm (1/10″) thick rounds using a mandolin or sharp knife.
5. Step 5: Assemble potato slices in the muffin tin, stacking them halfway up the muffin holes. Match sizes for neat stacks.
6. Step 6: Drizzle each stack with 1 teaspoon of the cream sauce, using half of the mixture in total.
7. Step 7: Top each stack with a slice of gruyere cheese.
8. Step 8: Add remaining potato slices to build stacks about 1cm (1/3″) above the muffin tin rim. Drizzle with the remaining cream and sprinkle most of the thyme leaves over.
9. Step 9: Cover loosely with foil and bake for 40 minutes until potatoes are tender and a small knife slides through easily.
10. Step 10: Remove foil, sprinkle shredded cheese on top, and bake uncovered for 10 minutes or until golden and bubbly.
11. Step 11: Garnish with the remaining thyme leaves.
12. Step 12: Let the stacks stand for 5 minutes, then carefully remove using a spoon or butter knife.
13. Step 13: Serve warm—great as a dinner side, finger food, or alongside eggs and bacon for breakfast.

Tips & Variations

• Use a mandolin for even thin slices, which ensures uniform cooking and a better texture.
• Substitute gruyere with other melting cheeses like cheddar or fontina for a different flavor.
• Adding a pinch of nutmeg to the cream sauce can deepen the dish’s flavor.
• Fresh thyme gives the best aroma, but dried thyme works well in a pinch.

Storage

Store leftover gratin stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F / 180°C until warmed through to maintain texture and avoid sogginess. Avoid microwaving if possible, as it can make the potatoes mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potato stacks ahead of time?

Yes, you can assemble the potato stacks and store them covered in the refrigerator for up to 24 hours before baking. Just add the shredded cheese and bake before serving.

What type of potatoes work best for this dish?

Starchy potatoes like russets or large long potatoes are ideal because they become tender and absorb the cream while keeping their shape in stacks.

Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

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★★★★★

5 from 112 reviews

• Author: Noah
• Total Time: 1 hour 10 minutes
• Yield: 12 servings (muffin tin sized stacks) 1x

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Description

Delightfully creamy and cheesy, these Potato Gratin Stacks are baked individually in a muffin tin for perfectly portioned servings. Layers of thinly sliced starchy potatoes are infused with garlic cream sauce, fresh thyme, and Gruyere cheese, creating a rich and golden gratin with a melt-in-your-mouth texture. Ideal as a side dish or a comforting breakfast accompaniment.

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Ingredients

Scale 1x2x3x

Potatoes and Main Ingredients

• 1.2 kg / 2.4 lb starchy potatoes (large long ones)
• 30g / 2 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 1/2 cup heavy/thickened cream
• 1 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/2 tsp salt
• Black pepper, to taste
• 75g / 2.5 oz Gruyere cheese (sliced into 12 squares to fit muffin tin)
• 3/4 cup Gruyere cheese, shredded
• Oil spray (for greasing if preferred)

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Instructions

1. Preheat the Oven: Set your oven to 350°F (180°C), suitable for all oven types to ensure even baking.
2. Butter the Muffin Tin: Melt the butter over medium heat, then lightly brush each hole of the muffin tin with the butter to prevent sticking and add flavor.
3. Make the Cream Sauce: Add the minced garlic to the remaining melted butter and cook for 20 seconds until fragrant. Pour in the heavy cream and salt, bring to a simmer and let it cook for 30 seconds. Remove from heat and keep warm.
4. Slice the Potatoes: Peel the potatoes and trim the base so they can stand upright. Cut them into cylinder shapes that fit the muffin tin holes. Using a mandolin or a sharp knife, slice the potatoes very thinly (about 2mm or 1/10 inch thick).
5. Assemble the Potato Stacks: Place potato slices in each muffin tin hole so they reach halfway up, matching sizes to create neat stacks.
6. Add Cream to Stacks: Drizzle approximately 1 teaspoon of the prepared cream sauce over each potato stack, using half of the cream mixture at this stage.
7. Top with Cheese Slice: Place one square slice of Gruyere cheese on top of each stack.
8. Add More Potato, Cream and Thyme: Continue layering with remaining potato slices until the stack height is about 1 cm (1/3 inch) above the muffin tin rim, as they will sink while baking. Drizzle the remaining cream sauce on each stack and sprinkle most of the thyme leaves, saving some for final garnish.
9. Bake Covered: Loosely cover the muffin tin with foil and bake for 40 minutes or until the potatoes are tender and can be pierced easily with a knife.
10. Add Shredded Cheese and Finish Baking: Remove the foil, sprinkle shredded Gruyere over each stack, then bake uncovered for an additional 10 minutes until golden and bubbly.
11. Garnish with Thyme: Sprinkle the remaining fresh thyme on top for added aroma and presentation.
12. Rest and Remove: Allow the stacks to cool for 5 minutes in the tin for easier removal. Use a tablespoon or butter knife to gently lift each stack out.
13. Serve: These gratin stacks make a delicious side dish for dinner, a warm finger food, or a comforting breakfast paired with eggs and bacon.

Notes

• Note 1: Large starchy potatoes such as Russets are preferred for their texture and ability to hold shape.
• Note 2: Gruyere cheese provides a nutty flavor and excellent melting quality, but other melting cheeses can be substituted.
• Note 3: Letting the gratin stacks rest after baking allows them to set, making removal and serving easier.
• You can spray the muffin tin with oil instead of butter if preferred, though butter adds flavor.
• Be sure to slice potatoes evenly thin for uniform cooking.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Potato Gratin, Muffin Tin Potatoes, Cheesy Potato Stacks, Gruyere Potato Gratin, Baked Potato Slices, Thanksgiving Side Dish