Cheesy Potato Gratin Stacks
Delicious and easy-to-make Cheesy Potato Gratin Stacks, baked in a muffin tin, offer a perfect blend of creamy potatoes and melty cheese.
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.
Notes
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. You can also add cooked bacon or ham between the potato layers for additional flavor.