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Mini Potato Gratin Stacks

Crispy potato stacks filled with creamy layers of cheese and herbs, perfect for parties or weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Potato Stacks Ingredients
  • 6 medium Yukon Gold potatoes Slice thinly, about 1/16 inch
  • 1 cup shredded cheese Combine Gruyere or mozzarella with Parmesan for flavor
  • 3/4 cup heavy cream Or half and half
  • 2 tablespoons melted butter
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt Potatoes need more salt than you might think
  • 1/2 teaspoon black pepper
  • 1 teaspoon chopped thyme or rosemary Fresh or dried
Muffin Pan Preparation
  • 1 tablespoon oil or cooking spray To grease the pan thoroughly
  • optional parchment paper For lining muffin cups if needed

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease each muffin cup properly.
  2. Slice the Yukon Gold potatoes as thin and evenly as possible.
  3. Toss potato slices in the cream mixture to coat them in seasoning.
  4. Layer 4 to 5 potato slices in each muffin cup, followed by a pinch of cheese and herb flakes until just below the top.
  5. Gently press down to compact the layers and add a final spoon of cream and sprinkle of Parmesan.
Baking
  1. Bake at 400°F (200°C) for 25 minutes, then rotate the pan and bake for an additional 10 to 15 minutes until edges are browned.
  2. Optionally, switch to broil for 1 to 2 minutes to achieve extra crisp. Keep an eye on them.
Cooling and Serving
  1. Let the stacks sit for 8 minutes to rest. This allows them to set properly.
  2. Run a butter knife around each stack and lift them with a spoon. If they stick, gently twist to release.

Notes

Pat potato slices dry before layering to ensure crispy edges. Leftovers can be reheated in the oven to restore crispness.