Description
These Creamy Potato Stacks are a delicious twist on classic potato gratin—thinly sliced Yukon gold potatoes tossed in seasoned cream, stacked in muffin tins, and baked into golden, cheesy perfection. They’re elegant enough for a holiday table and easy enough for a weeknight side.
Ingredients
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2 pounds Yukon gold potatoes, peeled or unpeeled
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1 & 1/2 cups heavy cream
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1 clove garlic, grated
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1 teaspoon coarse salt
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1/4 teaspoon black pepper
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1 teaspoon dried dill weed
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1/2 cup shredded Gruyere cheese
Instructions
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Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
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Thinly slice the potatoes using a mandolin or sharp knife for even slices.
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In a large bowl, toss the sliced potatoes with heavy cream, grated garlic, salt, pepper, and dill until evenly coated.
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Stack the coated potato slices into each muffin tin well, filling nearly to the top. Pour the remaining cream mixture from the bowl over the stacks.
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Cover the muffin tin tightly with foil and bake for 40 minutes.
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Uncover, sprinkle each stack with shredded Gruyere cheese, and bake for an additional 20 minutes until the potatoes are fork-tender and golden on top.
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Let rest for a few minutes, then gently run a thin spatula or knife around the edges of each muffin well to release the stacks.
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Serve warm as an elegant side dish.
Notes
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Gruyere can be swapped for Parmesan, sharp white cheddar, or Swiss.
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These stacks reheat beautifully—perfect for prepping ahead.
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For extra crisp tops, broil briefly at the end of baking.
Nutrition
- Serving Size: 1 potato stack
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg