Dinner

Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

ByClara Bennett February 12, 2026February 12, 2026

Introduction

Cheesy Potato Gratin Stacks are a delightful twist on classic gratin, baked conveniently in a muffin tin. These golden, cheesy stacks are crispy on the outside and tender inside, perfect as a side dish or a comforting snack.

The image shows several small, round, golden-brown potato stacks arranged closely together. Each stack has multiple thin layers of light yellow potato that have crisped edges creating a slightly uneven, textured surface. The tops are covered with melted cheese that is bubbly and light golden, sprinkled with small green herb leaves for garnish. The potato stacks sit on a dark baking tray with a warm, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil spray
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 or 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, or other melting cheese)
3/4 cup shredded gruyere cheese (or other melting cheese)

Instructions

Step 1: Preheat your oven to 350°F (180°C).
Step 2: Melt the butter in a saucepan over medium heat. Use some of it to lightly brush the muffin tin holes; reserve the rest for the cream sauce.
Step 3: Add minced garlic to the remaining butter and cook for about 20 seconds. Pour in the cream and salt, bring to a simmer, and cook for 30 seconds. Remove from heat and keep warm.
Step 4: Peel the potatoes. Trim their bases so they stand upright, then cut into cylinders that fit the muffin tin. Slice these cylinders thinly (about 2mm thick) using a mandolin or sharp knife.
Step 5: Arrange potato slices in the muffin tin holes, filling about halfway up, matching sizes to create neat stacks.
Step 6: Drizzle each potato stack with 1 teaspoon of the cream sauce, using half of the total mixture.
Step 7: Place one cheese square on top of each stack.
Step 8: Add remaining potato slices on top so the stacks rise about 1 cm above the muffin tin rim. Drizzle with the remaining cream sauce and sprinkle most of the thyme leaves over them, reserving a little for garnish.
Step 9: Cover loosely with foil and bake for 40 minutes, or until potatoes are tender when tested with a small sharp knife.
Step 10: Remove the foil, sprinkle shredded cheese over the top, and bake uncovered for an additional 10 minutes until golden and bubbly.
Step 11: Garnish with the remaining thyme leaves.
Step 12: Let the stacks stand for 5 minutes before carefully removing from the muffin tin using a tablespoon or butter knife to serve.
Step 13: Serve warm as a side dish with dinner, a finger food snack, or alongside eggs and bacon for breakfast.

Tips & Variations

Use a mandolin for even, thin potato slices that cook uniformly.
Substitute gruyere with cheddar or fontina for different flavor profiles.
Fresh thyme enhances flavor, but dried thyme works well in a pinch.
Consider adding a pinch of nutmeg to the cream sauce for extra warmth.

Storage

Store leftover gratin stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through to maintain crispiness. Avoid microwaving to preserve texture.

How to Serve

The image shows six small round baked mini casseroles in a black non-stick muffin pan. Each casserole has a golden and slightly browned cheese layer on top, melted and bubbly, with small green herb pieces sprinkled over for color. The cheese tops vary in texture with some areas smoother and others crispier and uneven, showing a rich, creamy surface that likely hides soft layers beneath. The muffin pan sits on a white marbled surface, with small melted cheese bits stuck to the edges of the pan cups. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Starchy potatoes like russets or large baking potatoes are best for this recipe because they become tender and absorb cream well. Waxy potatoes may not yield the same soft texture.

Can I prepare these in advance?

Yes, you can assemble the stacks a few hours before baking. Keep them covered in the fridge and bake just before serving, adding a few extra minutes to the cooking time if chilled.