Layered Potato Perfection

Prepare to elevate your potato game with this incredible Potato Stacks Recipe! Imagine perfectly thin slices of potato, nestled together with layers of rich cream, aromatic garlic, and gooey, melted cheese, then baked to golden-brown perfection. These individual potato gratin stacks are savory, impossibly cheesy, wonderfully creamy, and melt-in-your-mouth delicious. They offer all the comfort of classic scalloped potatoes but in an elegant, individual serving format that’s simply irresistible.

Author’s Notes

Dad’s New Favorite Side – And Yours Too!

Growing up, my dad was the undisputed king of comfort food, and I wholeheartedly inherited his love for hearty, satisfying dishes. Potatoes and corn were staples in almost everything he cooked, and to this day, I find myself incorporating them into my meals or sides whenever possible. There’s just something so deeply comforting about them.

So, when I perfected this potato stacks recipe, I knew immediately that I had to deliver a fresh, warm batch to my dad. I’m so incredibly glad I did, because his reaction was beyond anything I could have imagined! He devoured at least six of these individual potato gratins on the spot and unequivocally declared them the best potato dish he had ever tasted. How’s that for a glowing review?

These aren’t just any side dish; they’re the kind of culinary creation that effortlessly steals the spotlight. Each stack is a symphony of flavors and textures: cheesy, savory, and with a delightful tenderness that makes them incredibly fun to eat. Whether you’re looking for an impressive holiday side, a cozy family dinner addition, or a unique appetizer, these potato stacks are guaranteed to be a hit with everyone at the table.

Why You’ll Adore This Potato Stacks Recipe

There are countless reasons why these individual potato gratins deserve a permanent spot in your recipe collection:

• Unmatched Flavor: Each bite delivers a harmonious blend of earthy potatoes, rich heavy cream, savory garlic, and the nutty, salty goodness of Gruyere and Parmesan cheese. It’s comfort food taken to a gourmet level.
• Elegant Presentation: Baked in a muffin tin, these potato stacks offer a beautiful, uniform presentation perfect for dinner parties, holiday gatherings, or simply making a weeknight meal feel special. No more messy scoops of traditional potato gratin!
• Perfectly Cooked Potatoes: The method of thinly slicing and layering ensures every single potato slice cooks evenly, becoming wonderfully tender without being mushy.
• Crispy Edges, Creamy Center: The magic lies in the contrast. The top and outer edges get delightfully crispy and golden, while the interior remains lusciously creamy and soft.
• Versatile Side Dish: These stacks pair beautifully with almost any main course, from a roasted chicken or steak to holiday ham or turkey. They’re also hearty enough to enjoy as a light meal on their own.
• Easy to Make Ahead: You can prepare these potato stacks in advance, making entertaining a breeze. Just reheat and serve!

Essential Ingredients for Perfect Potato Stacks

Crafting these delectable potato stacks requires a few simple yet high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

Mastering the Art of Potato Stacks: A Step-by-Step Guide

Creating these show-stopping potato stacks is simpler than you might think. Follow these detailed steps for guaranteed success:

1. Step 1: Preheat Oven & Prepare Muffin Tin. Begin by preheating your oven to a precise 350°F (175°C). Next, lightly grease a standard 12-cup muffin tin. You can use cooking spray for convenience or brush a thin layer of melted butter into each cavity. Proper greasing is crucial to ensure your beautifully layered stacks release easily after baking.
2. Step 2: Craft the Flavorful Cream Mixture. In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once the butter is melted and fragrant, use a pastry brush to lightly coat the insides of your prepared muffin tin cavities with a small amount of the melted butter. Leave the remaining butter in the pot. Add the very finely minced garlic to the pot with the butter and cook for just 30 seconds, stirring continuously. Be careful not to let the garlic brown, as this can lead to a bitter taste. Stir in the heavy cream, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and the dried thyme. Bring this mixture to a gentle simmer, then remove it from the heat and keep it warm.
3. Step 3: Precisely Slice Your Potatoes. Carefully peel the russet potatoes and give them a quick rinse under cool water. The key to successful potato stacks is uniformly thin slices. For speed and accuracy, we highly recommend using a mandoline slicer set to 1/8-inch thick. If you don’t have a mandoline, a very sharp knife and a steady hand can achieve similar results, though it will take more time. Consistency in thickness is vital for even cooking and a beautiful layered appearance.
4. Step 4: Artfully Assemble the Stacks. Begin layering the thinly sliced potato rounds into the prepared muffin tin cavities. Start with slightly larger slices at the bottom and work your way up, matching sizes as much as you can. Fill each cavity until it’s approximately halfway full. Now, take half of your warm cream mixture and drizzle it evenly over these initial potato layers. Sprinkle with half of the grated Gruyere cheese. Continue layering the remaining potato slices, gently pressing them down, until the stacks are about 1/4-inch above the rim of the muffin cups – don’t worry, they will shrink as they bake. Drizzle the remaining cream mixture over the top of the potatoes.
5. Step 5: Initial Bake – Covered for Tenderness. Loosely cover the entire muffin tin with aluminum foil. This helps to steam the potatoes, ensuring they become wonderfully tender without drying out. Bake in your preheated oven for 40-45 minutes, or until a paring knife slides easily through the center of a stack, indicating the potatoes are fully cooked and soft.
6. Step 6: The Golden Finish – Cheese and Bubbles. Carefully remove the foil from the muffin tin. Sprinkle the remaining grated Gruyere cheese over the potato stacks. Return the tin to the oven, uncovered, and bake for another 10-15 minutes. Watch closely until the cheese is beautifully golden brown, bubbly, and the edges of the potato stacks are slightly crispy. This step creates that irresistible crust.
7. Step 7: Serve with Panache. Remove the muffin tin from the oven and let the potato stacks cool for a few minutes in the tin. This allows them to set slightly, making them easier to handle. Run a butter knife carefully around the edges of each stack to loosen them. Using a large spoon, gently scoop each potato stack out onto a serving plate. For an exquisite final flourish, grate a little fresh Parmesan cheese over the top with a microplane and garnish with fresh thyme, if desired. Serve these magnificent potato stacks immediately and bask in the compliments!

Expert Tips for the Most Delicious Potato Stacks

• Choose the Right Potatoes: As mentioned, russet potatoes are excellent for their starch content, which helps bind the layers. Yukon Golds also work well for a slightly waxier, creamier result. Avoid waxy new potatoes, as they may not soften sufficiently or absorb the flavors as effectively.
• Slice Consistently: This cannot be stressed enough. A mandoline slicer is a game-changer. Inconsistent slices will lead to some potatoes being undercooked and firm, while others are perfectly tender.
• Don’t Overcrowd: While you want the stacks to be full, don’t pack the potatoes so tightly that the cream mixture can’t seep between the layers. This is how you achieve that wonderful creaminess throughout.
• Season Generously: Potatoes are notoriously bland if not seasoned well. Be sure to properly salt the cream mixture. You can always add more salt and pepper to taste before serving.
• Freshly Grate Your Cheese: This is a simple step that makes a huge difference in flavor and melt. Pre-shredded cheeses often contain cellulose, which can make them less smooth and flavorful when melted.
• Let Them Rest: After baking, let the stacks sit in the muffin tin for 5-10 minutes. This allows them to firm up slightly, making them much easier to remove without falling apart.

Serving Suggestions: What to Pair with Potato Stacks

These versatile potato stacks are a fantastic accompaniment to a wide variety of meals. Here are some ideas to inspire your menu:

• Roasted Meats: They are a dream come true alongside roasted chicken, turkey, or a succulent pork loin.
• Steak or Lamb: The rich, creamy potatoes provide a perfect counterpoint to grilled steaks, lamb chops, or beef roasts.
• Holiday Feasts: These elegant individual portions make them an ideal addition to Thanksgiving, Christmas, or Easter dinners.
• Simple Greens: For a lighter meal, pair them with a crisp green salad tossed in a vinaigrette to cut through the richness.
• Brunch: Don’t limit them to dinner! Serve these savory stacks with eggs, bacon, or sausage for a decadent brunch.

Potato Stacks Recipe: Your New Favorite Side!

By Chelsea Lords

This Potato Stacks Recipe is pure comfort in every bite. Layers of tender potatoes, rich cream, and gooey cheese baked to golden perfection create an unforgettable side dish or appetizer that will impress everyone.

Rating: 5/5 from 1 vote

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 12 stacks

Equipment

• Regular-sized Muffin Tin
• Pastry Brush (highly recommended)
• Mandoline Slicer (essential for thin, even slices)
• Small Pot or Saucepan
• Microplane (for garlic and Parmesan)
• Paring Knife
• Large Spoon

Ingredients

• 2.25 pounds russet potatoes (see Recipe Note 1 for selection tips)
• 3 tablespoons unsalted butter
• 1-1/2 teaspoons minced garlic (very finely minced, or grated with a microplane)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper (to taste, don’t skimp on salt!)
• 6 ounces Gruyere cheese (freshly grated, see Recipe Note 2 for alternatives)
• Freshly grated Parmesan cheese (for topping, see Recipe Note 3)
• Fresh thyme (optional, for garnish)

Instructions

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray or a small amount of melted butter, ensuring all cavities are coated to prevent sticking.
2. Slice Potatoes: Peel the russet potatoes and rinse them in cool water. Using a mandoline slicer, carefully slice the potatoes into very thin, even rounds, approximately 1/8-inch thick. Uniform slices are crucial for even cooking and a beautiful presentation.
3. Make Cream Mixture: In a small saucepan, melt the 3 tablespoons of unsalted butter over medium heat. Brush a very light layer of this melted butter into the muffin tin cavities, leaving the majority of the butter in the pot. Add the very finely minced garlic to the remaining butter and cook for 30 seconds, stirring constantly, until fragrant. Stir in the heavy cream, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the dried thyme. Bring the mixture to a gentle simmer, then remove from heat and keep warm.
4. Assemble Stacks: Begin layering the potato slices into the muffin tin cavities until each is about halfway full, matching sizes as much as possible. Drizzle half of the warm cream mixture evenly over these potato layers. Sprinkle with half of the grated Gruyere cheese. Continue layering the remaining potato slices until the stacks are about 1/4-inch above the rim of the muffin cups (they will settle as they bake). Drizzle with the remaining half of the cream mixture.
5. Bake Covered: Loosely cover the muffin tin with aluminum foil. Bake for 40-45 minutes, or until the potatoes are tender when pierced easily with a paring knife. This covered bake allows the potatoes to steam and cook thoroughly.
6. Add Cheese & Finish Baking: Carefully remove the foil. Sprinkle the remaining grated Gruyere cheese over the potato stacks. Return the muffin tin to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is golden brown and bubbly, and the edges are slightly crispy.
7. Serve Immediately: Remove the muffin tin from the oven. Allow the stacks to cool for 5-10 minutes in the tin to set. Use a butter knife to gently loosen the edges of each stack. Scoop them out with a large spoon onto a serving plate. Grate fresh Parmesan cheese on top with a microplane and garnish with fresh thyme, if desired. Serve these delicious potato stacks right away.

Recipe Notes

• Note 1: Potato Selection: For best results, select long, evenly sized russet potatoes. Their uniform shape ensures that when sliced, the rounds stack neatly and bake evenly in the muffin tin. Yukon Gold potatoes are a good alternative if russets are not available.
• Note 2: Cheese Choice: While Gruyere cheese offers an exquisite, nutty flavor that is truly worth it, you can substitute with a high-quality sharp or extra-sharp Cheddar for a robust, delicious alternative. Always grate your cheese fresh from the block for superior flavor and melt.
• Note 3: Finishing Parmesan: A final touch of freshly grated Parmesan cheese, applied with a microplane, adds a delicate, salty crunch and enhances the overall presentation and flavor.
• Seasoning is Key: Don’t underestimate the power of salt and pepper! Potatoes require ample seasoning to prevent them from tasting bland. Taste the cream mixture before adding it to the potatoes and adjust as needed.

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation. Per serving (1 stack):

• Calories: 186 kcal
• Carbohydrates: 15 g
• Protein: 6 g
• Fat: 11 g
• Saturated Fat: 6 g
• Polyunsaturated Fat: 0.4 g
• Monounsaturated Fat: 3 g
• Trans Fat: 0.4 g
• Cholesterol: 31 mg
• Sodium: 57 mg
• Potassium: 386 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 315 IU
• Vitamin C: 17 mg
• Calcium: 161 mg
• Iron: 0.8 mg