Au Gratin Potato Stacks are a fun twist on the classic cheesy potato dish! Imagine crispy potato slices layered with creamy cheese and baked until golden brown. Yum!
These stacks are perfect for impressing guests or just treating yourself. I love to serve them with a side salad, and I can’t help but steal a few bites straight from the dish! 😋
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for Au Gratin Potato Stacks. Their starchy texture helps create soft layers. If you prefer, you could use Yukon Gold potatoes for a creamier finish, but the slices may not hold their shape as well.
Heavy Cream: This adds richness to the dish, but you can substitute it with half-and-half for a lighter version. Keep in mind that the texture won’t be as creamy, but it’ll still be tasty!
Gruyère Cheese: I absolutely love Gruyère for its flavor profile. If you can’t find it, Swiss cheese works well too. You could even mix with cheddar if you’re in the mood for something sharper.
Fresh Thyme: Fresh herbs add freshness to the dish. If you’re out of thyme, feel free to use dried herbs, or try rosemary for a different twist!
How Do You Layer the Potatoes Correctly?
When layering your potatoes, take your time to ensure they are nicely overlapping. This helps with even cooking and keeps the stacks stable. Here’s how to do it:
- Start with a layer of potatoes in each cup, slightly overlapping.
- Season with salt and pepper as you go to build flavor.
- Pour cream and sprinkle cheese in between layers, giving it a bit of a lift!
- Keep repeating until the cup is full, making sure each layer gets some cream and cheese.
This careful layering will make it easier to remove the stacks later and will give you that delightful, creamy bite in every forkful!
How to Make Au Gratin Potato Stacks
Ingredients You’ll Need:
Main Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 ½ cups shredded Gruyère cheese (or Swiss cheese)
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted (plus extra for greasing)
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, for garnish
- Optional: ¼ tsp nutmeg
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time, plus 55 to 60 minutes for baking. Overall, you’ll spend less than an hour to put it together and about 40 minutes baking. Just a little bit of time for a lot of cheesy goodness!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s heating up, take a moment to grease a muffin tin or silicone molds with some melted butter to prevent sticking later on. Get everything ready, and we’ll be stacking potatoes in no time!
2. Make the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and optional nutmeg if you’d like a hint of warmth. Warm this mixture over medium heat until it just starts to simmer, then take off the heat. Let it rest for a moment while you prep the potatoes.
3. Layer the Potatoes:
Now for the fun part! Arrange a few slices of potato in each muffin cup, overlapping them slightly to make nice, even stacks. Don’t forget to season each layer lightly with salt and pepper for great flavor!
4. Pour and Sprinkle:
Take your creamy mixture and pour a little over the potatoes in each cup. Then sprinkle a tiny handful of shredded Gruyère and a touch of Parmesan between the layers. This is where the magic happens, adding that cheesy goodness!
5. Fill It Up:
Keep stacking potatoes, cream, and cheese until the muffin cups are nearly full. It’s okay if it gets a little messy, it’ll all bake together beautifully!
6. Butter and Bake:
Drizzle some melted butter over the top of each stack to help them brown nicely in the oven. Then, cover the muffin tin loosely with foil and pop it in the oven for about 40 minutes.
7. Crisping Up:
After 40 minutes, take off the foil and bake for another 15-20 minutes, or until the tops are golden brown and the potatoes are tender when you pierce them with a fork.
8. Cooling Down:
Carefully remove the muffin tin from the oven and let the stacks cool for about 5 minutes. This helps them set a bit so they won’t fall apart when you take them out.
9. Garnish and Serve:
Once they’ve cooled slightly, carefully remove the stacks from the muffin tin. Garnish with fresh thyme leaves for a pop of color and flavor. Serve these gorgeous Au Gratin Potato Stacks as a side dish or a tasty treat that everyone will love!
These stacks make for a stunning presentation and are a comforting, cheesy side dish that’s sure to impress! Enjoy every gooey, cheesy bite!
Can I Use Other Types of Potatoes?
Yes, you can use Yukon Gold potatoes for a creamier texture. However, they might not hold their shape as well as Russet potatoes, which are ideal for stacking.
What Can I Substitute for Gruyère Cheese?
If you can’t find Gruyère, Swiss cheese is a great alternative! You could also use a sharp cheddar for a different flavor profile, just keep in mind it will change the taste slightly.
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for quicker options!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the stacks up to a day in advance. Just assemble them and cover tightly with plastic wrap in the fridge. When ready to bake, remove the wrap and bake as directed. You may need to adjust the cooking time a bit if starting from cold.
