Potato Gratin Stacks

Potato Gratin Stacks is the perfect portion of potato gratin. Baked in a muffin tin so all the sides get crispy and browned. It’s the same idea like a brownie tin that only does edges. Have you seen one of those?! Do you own one of those?! I always have problems with my potato gratin being crispy on the outsides but then soupy in the middle. This is the perfect solution to that problem. Not to mention they are pre-portioned so everyone gets the perfect serving.

This is the perfect side dish to your holiday meal. I always serve potato gratin on Christmas with our Prime Rib and I’m always disappointed with how my potatoes turn out. But not this year! This year will be a winner. Little stacks that are soft on the inside, cheesy and perfectly crisp on the outside.

Like any potato gratin you want really thin slices. A mandoline slicer works wonders and I highly suggest using one for even thin slices. Just watch you fingers. Nothing worse than a sliced finger tip on Christmas. I also used a jumbo muffin tin for these stacks, you could use a regular sized muffin tin but just make sure the circumference of your potatoes will fit to match.

Using starchy potatoes for this dish is key for even cooking. A russet potato, red potato or gold works great. I used red potatoes because I’m a fan and had them on hand, but any of the starchier potatoes works.

Another great thing about these is you can totally make them ahead of time. Bake them, freeze them, defrost them and reheat in a 350 degree oven when ready to serve.

Without a doubt when you combine, cream, gruyere cheese, and potatoes good things are bound to happen.

Potato Gratin Stacks

19 December, 2017
: 12
: 15 min
: 50 min
: 1 hr 5 min
: Easy

I used 2 jumbo 6 tin muffin pans for this recipe, you may use a regular sized muffin pan but just make sure the potatoes circumference matches with the tin. Cut the sides of the potato if needed to fit.


  • Nonstick Cooking Spray
  • 2 pounds Red Potatoes or Russet Potatoes
  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Thyme, {Fresh is best but you could use dried}
  • 6 ounces Gruyere Cheese, grated
  • Step 1 Preheat your oven to 375 degrees F. Spray two jumbo muffin pans or a regular 12 tin pan, with nonstick cooking spray.
  • Step 2 Thinly slice potatoes using a mandoline slicer. {I highly suggest using one to save on time and for consistent even slices for even cooking.}
  • Step 3 In a microwave safe bowl whisk together cream, butter, garlic powder, onion powder, kosher salt, and thyme. Heat in 30 second intervals until butter is melted, about 2 minutes total. Whisk and set aside.
  • Step 4 Layer potato slices about halfway up in muffin tins, use smaller rounds first to fit in the bottom of the tins. Using a 1 teaspoon measuring spoon drizzle each stack with cream mixture. Sprinkle with half the amount of grated cheese, save the other half for the tops. Layer with remaining potato slices, drizzle more cream on top of the stacks and sprinkle the rest of the grated cheese on top.
  • Step 5 Cover the muffin tins loosely with foil and bake for 35 minutes. Take the foil cover off and discard. Bake for an additional 15 minutes until cheese is golden brown on top.
  • Step 6 Remove the pan from the oven and let stand for 5 minutes before using an offset spatula or butter knife to scoop them out and serve.

Savor and Enjoy!

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