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.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Set your oven to 350°F (180°C), suitable for all oven types to ensure even baking.
- 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.
- 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.
- 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).
- Assemble the Potato Stacks: Place potato slices in each muffin tin hole so they reach halfway up, matching sizes to create neat stacks.
- 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.
- Top with Cheese Slice: Place one square slice of Gruyere cheese on top of each stack.
- 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.
- 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.
- 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.
- Garnish with Thyme: Sprinkle the remaining fresh thyme on top for added aroma and presentation.
- 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.
- 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
