Name: Irresistible Mini Potato Gratin Stacks
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French-American
Ingredients: 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced; 1 cup heavy cream; 2 cloves garlic, minced; 1 cup grated Gruyère or Parmesan cheese (or a blend); 1 tbsp butter or cooking spray (for greasing); 1 tsp salt; 1/2 tsp black pepper; 1 tsp fresh thyme or rosemary, chopped (optional)

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Irresistible Mini Potato Gratin Stacks are one of my favorite ways to turn simple potatoes into something elegant and absolutely delicious. Thinly sliced potatoes are layered with cream, cheese, and seasoning, then baked until golden and tender in a muffin tin. I love serving them as a side dish for dinner parties, holidays, or anytime I want something a little more special than mashed potatoes.

Why You’ll Love This Recipe

I love these gratin stacks because they’re crispy on the edges, creamy in the center, and perfectly portioned. They look impressive but are surprisingly easy to make. They’re also great for prepping ahead, which makes my holiday cooking way less stressful. Irresistible Mini Potato Gratin Stacks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or Russet potatoes
Heavy cream
Garlic, minced
Gruyère or Parmesan cheese (or a blend)
Butter (for greasing the pan)
Salt
Black pepper
Thyme or rosemary (optional)
Cooking spray or extra butter for greasing the muffin tin

Directions

I preheat the oven to 375°F and generously grease a muffin tin with butter or spray.
I peel the potatoes and slice them very thinly using a mandoline or sharp knife.
In a small bowl, I mix heavy cream, minced garlic, salt, pepper, and herbs.
I layer 4–6 potato slices into each muffin cup, then spoon a bit of the cream mixture and sprinkle a little cheese on top. I repeat the layering until the stacks fill the muffin cups, finishing with cheese on top.
I cover the tin with foil and bake for 30 minutes. Then I remove the foil and bake for another 15–20 minutes until golden and bubbling.
I let the stacks cool for 5–10 minutes before gently removing them from the pan with a spoon or knife.

Servings and timing

This recipe makes about 12 mini stacks. It takes 20 minutes to prep and 45–50 minutes to bake.

Variations

I’ve made them with sweet potatoes and a touch of nutmeg for a fall twist. For a sharper flavor, I use aged cheddar or add a sprinkle of blue cheese.

Storage/Reheating

I store leftover gratin stacks in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm in a 350°F oven for about 10 minutes. They can also be frozen and reheated from frozen—just add a few extra minutes to the oven time. Irresistible Mini Potato Gratin Stacks

FAQs

Can I make these ahead of time?

Yes, I often assemble them a day ahead and refrigerate. I just bake them fresh when I’m ready to serve. They also reheat beautifully.

Do I need to peel the potatoes?

I usually peel them for a smoother texture, but I’ve left the skins on for a more rustic feel—it works fine either way.

What’s the best cheese for this recipe?

Gruyère melts beautifully and adds a nutty flavor, but Parmesan, cheddar, or even mozzarella work well too.

Can I make these dairy-free?

Yes. I use a dairy-free cream alternative and plant-based cheese, and they still come out creamy and flavorful.

How do I get the stacks out cleanly?

Letting them cool slightly helps them hold together. I run a small knife around each one and use a spoon to lift them out gently.

Conclusion

Irresistible Mini Potato Gratin Stacks are a stunning yet simple side dish that always gets compliments. With crispy edges, creamy centers, and cheesy layers, they’re the kind of recipe I turn to when I want to elevate my meal without adding stress. Whether it’s a holiday or a quiet dinner at home, these little stacks are always a hit.