Cheesy Potato Gratin Stacks (Muffin Tin)
Ingredients
- oil spray
- 1.2 kg2.4 lb starchy potatoes)
, large long ones (note 1
- 30 g2 tbsp butter
, unsalted
- 2garlic cloves
, finely minced
- ½ cheavy / thickened cream
- 1 tspfresh thyme leaves)
(or 3/4 tsp dried
- ½ tspsalt
- black pepper
- 75 g2.5 oz gruyere cheese)
sliced into 12 squares to fit into muffin tin (or other melting cheese, note 2
- ¾ cgruyere cheese
shredded), (or other melting cheese
Directions
- 1
Preheat oven to 350°F/180°C (all oven types).
- 2
Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
- 3
Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
- 4
Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
- 5
Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
- 6
Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
- 7
Cheese slice: Top with cheese slice.
- 8
Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
- 9
Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
- 10
Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- 11
Garnish with thyme: Sprinkle with remaining thyme.
- 12
Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
- 13
To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.
Cheesy Potato Gratin Stacks (Muffin Tin)
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About this Recipe
Looking for an impressive yet easy potato side dish or elegant finger food for your next gathering? These Cheesy Potato Gratin Stacks are a delicious answer, offering all the comforting flavors of a classic potato gratin in convenient, individual portions perfect for any occasion.
This recipe works by taking a beloved combination—potatoes, cream, cheese, garlic, and butter—and transforming it into charming, easy-to-serve stacks. Made in a muffin tin, you get perfectly portioned, cheesy potato gratin every time, eliminating the fuss of cutting and serving a large dish. It's a versatile dish that shines as a side, elevates your breakfast, or serves as delightful finger food for a party.
Prepare for a truly indulgent experience. Each stack promises tender, thinly sliced starchy potatoes infused with aromatic garlic and fresh thyme, enveloped in a rich, creamy sauce. The Gruyere cheese melts into a golden, savory crust on top, while adding a nutty depth throughout. You'll savor a mouthful of savory, cheesy goodness with every bite, a testament to the timeless appeal of these humble ingredients. The individual format ensures each serving is perfectly cooked and beautifully presented.
Customizing these potato gratin stacks is simple. While Gruyere offers a wonderful flavor, you can easily substitute it with another favorite melting cheese if preferred. Fresh thyme adds a bright, herbaceous note, but dried thyme works perfectly well, too. For the potatoes, aim for large, long starchy varieties as noted, to ensure good structure for stacking.
These Cheesy Potato Gratin Stacks are ideal for adding a touch of elegance to a brunch spread, perhaps alongside eggs and bacon, or as a comforting side to a weeknight meal. Their individual size also makes them a fantastic, mess-free finger food for any party.