Cheesy Potato Gratin Stacks (Muffin Tin)
Cheesy Potato Gratin Stacks (Muffin Tin)
Introduction
Cheesy Potato Gratin Stacks are a delicious and easy way to enjoy the classic flavors of potato gratin. This recipe transforms the traditional dish into perfectly portioned stackable bites, baked in a muffin tin. Each bite is loaded with layers of creamy potatoes and melty cheese, promising to delight everyone at your table.
Why Make This Recipe
This recipe is perfect for various occasions. Whether you need a side dish for dinner or a creative appetizer for a gathering, these cheesy stacks are an excellent choice. They are not only visually appealing but also provide a fantastic blend of textures—from tender potatoes to gooey melted cheese. Plus, they’re easy to serve and eat, making them ideal for casual meals or special celebrations.
How to Make Cheesy Potato Gratin Stacks
Making Cheesy Potato Gratin Stacks is straightforward and requires a few simple steps. Here’s how to create this delicious dish:
Ingredients
- Oil spray
- 1.2 kg / 2.4 lb starchy potatoes (large long ones)
- 30g / 2 tbsp butter (unsalted)
- 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
- 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin, or other melting cheese)
- 3/4 cup gruyere cheese (or other melting cheese, shredded)
Directions
- Preheat oven to 350°F / 180°C (all oven types).
- Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use it to lightly brush the muffin tin holes.
- Cream sauce: In the remaining butter, add garlic and cook for 20 seconds. Add cream and salt, bring to a simmer, and cook for 30 seconds. Remove from the stove and keep warm.
- Slice potato: Peel potatoes. Trim the base for stability, and then cut into cylinder shapes that fit the muffin tin. Cut into 2mm / 1/10" slices using a mandolin or a sharp knife.
- Assemble stacks: Place potato slices in the muffin tin, going halfway up the holes. Match sizes to create neat stacks.
- Cream: Drizzle each potato stack with 1 tsp of the cream mixture, using half of it.
- Cheese slice: Top each stack with a cheese slice.
- Top with potato, cream then thyme: Add more potato slices, about 1cm / 1/3" above the rim. Drizzle with the remaining cream and sprinkle with thyme (reserve some for topping).
- Bake 40 minutes: Cover loosely with foil and bake for 40 minutes or until cooked through.
- Top with cheese, bake 10 minutes: Remove from the oven, sprinkle with shredded cheese, and bake without foil for 10 minutes or until golden.
- Garnish with thyme: Sprinkle with the remaining thyme.
- Stand for 5 minutes: Then, remove them to serve.
How to Serve Cheesy Potato Gratin Stacks
These stacks can be served in various ways. Use them as a delicious side dish at dinner, or serve them warm as finger food at parties. They also pair beautifully with breakfast options like eggs and bacon for a hearty morning meal.
How to Store Cheesy Potato Gratin Stacks
To store leftovers, allow them to cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.
Tips to Make Cheesy Potato Gratin Stacks
- Ensure your potato slices are uniform in thickness for even cooking.
- Feel free to mix different cheeses for added flavor.
- Experiment with herbs or spices to adjust the taste according to your preference.
Variation
For a twist, consider adding cooked bacon or ham between the potato layers for additional flavor. You can also try different types of cheese like cheddar or mozzarella for a unique taste.
FAQs
1. Can I use different types of potatoes?
Yes, you can use other varieties, but starchy potatoes like Yukon Gold or Russets work best.
2. Can I make these stacks ahead of time?
Absolutely! You can assemble them a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.
3. Are these stacks gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t require any flour or gluten-containing ingredients.
Enjoy your homemade Cheesy Potato Gratin Stacks—comfort food never looked so appealing!
Cheesy Potato Gratin Stacks
Ingredients
For the stacks
- 1.2 kg 1.2 kg / 2.4 lb starchy potatoes (large long ones)
- 30 g 30g / 2 tbsp butter (unsalted)
- 2 cloves 2 garlic cloves (finely minced)
- 1/2 cup 1/2 cup heavy / thickened cream
- 1 tsp 1 tsp fresh thyme leaves (or 3/4 tsp dried)
- 1/2 tsp 1/2 tsp salt
- Black pepper
- 75 g 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin, or other melting cheese)
- 3/4 cup 3/4 cup gruyere cheese (or other melting cheese, shredded)
For serving
- Fresh thyme leaves (for garnish)
Instructions
Preparation
- Preheat oven to 350°F / 180°C (all oven types).
- Melt butter in a saucepan over medium heat and use it to lightly brush the muffin tin holes.
- In the remaining butter, add garlic and cook for 20 seconds. Then add cream and salt, bring to a simmer, and cook for 30 seconds. Remove from the stove and keep warm.
- Peel the potatoes, trim the base for stability, and cut into cylinder shapes that fit the muffin tin. Cut into 2mm / 1/10" slices.
Assembly
- Place potato slices in the muffin tin, going halfway up the holes. Match sizes to create neat stacks.
- Drizzle each stack with 1 tsp of the cream mixture, using half of it.
- Top each stack with a slice of cheese.
- Add more potato slices, about 1cm / 1/3" above the rim. Drizzle with the remaining cream and sprinkle with thyme (reserve some for topping).
Baking
- Cover loosely with foil and bake for 40 minutes or until cooked through.
- Remove from the oven, sprinkle with shredded cheese, and bake without foil for 10 minutes or until golden.
Serving
- Sprinkle with remaining thyme and stand for 5 minutes before serving.
