Mini Gratin Potato Stacks are the perfect way to elevate a classic comfort dish into an elegant, bite-sized side. Made in a muffin tin, these golden stacks of thinly sliced Yukon Gold potatoes are layered with cream, garlic, thyme, and plenty of melted Gruyère and Parmesan. The result is a beautifully portioned gratin with crisp edges, creamy centers, and irresistible cheesy flavor.
What makes these stacks special is their versatility. They look sophisticated enough for holiday dinners, yet they’re simple enough to serve alongside weeknight roasts or grilled meats. Because each stack bakes in its own cup, you’ll get those caramelized edges in every portion — something you just can’t achieve in a large casserole dish.
Gratin potatoes date back to 18th-century France, where layering cream and cheese with potatoes became a beloved tradition. These modern “mini” versions carry on that heritage while adding convenience and style. Once you try them, they’ll quickly become your go-to potato side dish for any occasion.
Recipe Yield: 12 stacks
INGREDIENTS
2 lb Yukon Gold potatoes, thinly sliced
1 cup heavy cream
2 tbsp unsalted butter, melted
2 garlic cloves, finely minced
1 tsp fresh thyme leaves
1 tsp salt
½ tsp black pepper
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
2 tbsp chives, finely chopped (for garnish)
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
2. Make cream mixture:
In a small bowl, whisk together cream, melted butter, garlic, thyme, salt, and pepper until smooth.
3. Assemble stacks:
Layer 3–4 potato slices in each muffin cup. Spoon about 1 tsp of the cream mixture over the potatoes, then sprinkle lightly with Gruyère. Repeat layers until the muffin cups are nearly full, finishing with cream and a mix of Gruyère and Parmesan on top.
4. Bake until tender:
Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 20–25 minutes, until potatoes are tender and the tops are golden brown.
5. Garnish and serve:
Let stacks rest in the pan for 5 minutes before carefully removing with a spoon or offset spatula. Garnish with chopped chives and serve warm.
Helpful Tips to Perfect This Recipe
- Slice Potatoes Evenly: Thin, uniform slices (about 1/8 inch) ensure even cooking. A mandoline makes this much easier and faster.
- Choose the Right Cheese: Gruyère melts beautifully and adds a nutty flavor, while Parmesan gives a salty, crisp finish. You can also mix in sharp white cheddar for a bolder taste.
- Let Them Rest Before Serving: Allowing the stacks to cool slightly in the pan helps them set, making it easier to remove without breaking.
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