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Cheesy Potato Gratin Stacks (Muffin Tin) Recipe

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4.5 from 62 reviews

Cheesy Potato Gratin Stacks are elegant, individual servings of thinly sliced starchy potatoes layered with creamy garlic-infused sauce and gruyere cheese, baked to golden perfection in a muffin tin. These stacks are versatile as a side dish for dinner, finger food, or a hearty breakfast accompaniment, combining rich, creamy textures with a delicate herbaceous note of thyme.

Ingredients

Scale

Potatoes and Cheese

  • 1.2 kg / 2.4 lb starchy potatoes (large long ones)
  • 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin)
  • 3/4 cup gruyere cheese (shredded)

Cream Sauce and Seasoning

  • 30g / 2 tbsp unsalted butter
  • 2 garlic cloves (finely minced)
  • 1/2 cup heavy / thickened cream
  • 1 tsp fresh thyme leaves (or 3/4 tsp dried)
  • 1/2 tsp salt
  • Black pepper (to taste)
  • Oil spray (for muffin tin, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) using any oven setting.
  2. Prepare Muffin Tin: Melt the butter over medium heat and use it to lightly brush the muffin tin holes. Reserve the remaining butter for the cream sauce.
  3. Make Cream Sauce: Add minced garlic to the remaining melted butter, cooking for 20 seconds until fragrant. Pour in heavy cream and salt, bring to a simmer and allow it to simmer gently for 30 seconds. Remove from heat and keep warm.
  4. Slice Potatoes: Peel the potatoes and trim the bases so they stand upright. Cut them into cylinder shapes sized for the muffin tin. Slice into thin rounds about 2mm thick using a mandolin or sharp knife.
  5. Assemble Potato Stacks: Place potato slices into each muffin tin hole, filling about halfway to create neat stacks by matching slice sizes.
  6. Add Cream Sauce: Drizzle approximately 1 teaspoon of the warm cream sauce over each potato stack, using half of the sauce mixture.
  7. Add Cheese Slices: Top each potato stack with one square slice of gruyere cheese.
  8. Top with More Potatoes, Cream, and Thyme: Add remaining potato slices to fill the stacks about 1cm above the muffin tin rim as they will shrink when baked. Drizzle the remaining cream sauce over the stacks and sprinkle most of the thyme leaves on top, reserving some for garnish.
  9. Bake Covered: Loosely cover the muffin tin with foil and bake for 40 minutes, or until the potatoes are tender and a small sharp knife passes through easily without resistance.
  10. Add Shredded Cheese and Bake Again: Remove the foil, sprinkle the stacks with shredded gruyere cheese and bake uncovered for another 10 minutes until the cheese melts and turns golden brown.
  11. Garnish with Thyme: Sprinkle the remaining fresh thyme leaves on top of the baked stacks.
  12. Rest and Serve: Let the gratin stacks stand for 5 minutes in the tin, then carefully remove them using a tablespoon or butter knife. Serve warm as a side dish, finger food, or breakfast accompaniment with eggs and bacon.

Notes

  • Note 1: Large, long starchy potatoes such as Russets are preferred for ideal slicing and texture.
  • Note 2: Gruyere cheese is recommended for its excellent melting quality and flavor, but other melting cheeses can be substituted.
  • Note 3: Allowing the stacks to rest for 5 minutes helps them set and makes removal from the tin easier without breaking.

Keywords: potato gratin, cheesy potato stacks, gruyere potato gratin, baked potato stacks, muffin tin potatoes, creamy potato side, garlic cream sauce, thyme potato gratin

Find it online: https://kitchenbyclara.com/cheesy-potato-gratin-stacks-muffin-tin-recipe/