Description
Irresistible Mini Potato Gratin Stacks are elegant, cheesy, and creamy single-serving stacks of thinly sliced potatoes, baked in a muffin tin to golden perfection—perfect for holidays, dinner parties, or cozy nights in.
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)
Instructions
- Preheat oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or cooking spray.
- Peel and thinly slice potatoes using a mandoline or sharp knife.
- In a small bowl, combine heavy cream, garlic, salt, pepper, and herbs if using.
- Layer 4–6 potato slices in each muffin cup. Spoon a bit of cream mixture and sprinkle with cheese. Repeat layers until cups are full, finishing with cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for 15–20 minutes, until tops are golden and bubbly.
- Let cool for 5–10 minutes, then carefully run a knife around edges and lift stacks out with a spoon.
Notes
- Use sweet potatoes and a pinch of nutmeg for a fall-inspired twist.
- Try different cheeses like cheddar or blue cheese for varied flavor.
- These can be assembled ahead and baked fresh or reheated before serving.
Nutrition
- Serving Size: 1 stack
- Calories: 170
- Sugar: 1g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
