These potato gratin stacks are the perfect side dish for your next fancy dinner.
Potato Gratin Stacks
Potato au gratin is probably one of my absolute favorite side dishes. It’s simple to make, only requires a handful of ingredients, and people usually love it. For two people though, it tends to be a lot. It’s also heavy. Sometimes you only need a few bites. Enter these super simple potato gratin sticks. Baked in a muffin tin, it doesn’t get any simpler than this recipe. They are also adorable and easy to reheat. The recipe for these potato gratin stacks are a real winner. Get all the details below.
What will I need to make these potato gratin stacks (see recipe below for entire ingredient list)?
2 lbs russet potatoes, small to medium-sized
2 tbsp butter
3 garlic cloves
3/4 cup heavy cream
1 tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cup grated gruyere cheese
Mandolins terrify me. Will a knife work for potato slicing?
I am also slightly terrified of mandolins. I have sliced myself quite a few times, and it is extremely painful and not fun. The good thing is that a lot of modern mandolins come with a little piece to stick to your veggie so that your fingers don’t ever really get close to the sharp piece. You could also use a knife glove. I love using a mandolin, because I do like these slices to be SUPER thin. With that being said, a sharp knife will do the trick. I actually used a sharp knife for the photographing of this post, and you couldn’t really even tell the difference. It may take slightly longer to bake if the slices are thicker but not by very much.
Potato Gratin Stacks
Do you have recommendations for other cheeses to use? Gruyere can sometimes be hard to find?
Grated parmesan … 100%. I have made these stacks with parmesan, and I LOVE IT. Parmesan gives this recipe a nuttiness that it would otherwise not have.
Any recommendations for add-ins?
I love bacon or pancetta (cooked beforehand of course) for this recipe. Just mix it in to the cream sauce. I also love to add a pinch of nutmeg (also add into the cream sauce). This will give you some extra nuttiness and a little bit of spice that really brings out the flavor of the cream sauce.
Are you looking for more great side dish recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite side dish recipes!
- 2 lbs russet potatoes small to medium-sized
- 2 tbsp butter
- 3 garlic cloves finely minced
- 3/4 cup heavy cream
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cup grated gruyere cheese
- Preheat oven to 375 degrees F. Spray a muffin tin with a nonstick spray and set aside.
- Melt the butter in a small saucepan over medium eat. Add the garlic. Cook until fragrant, about 1 minute. Add the heavy cream, thyme, salt, and black pepper. Bring to a simmer and cook for about 2 minutes. Remove from heat.
- Wash your potatoes, leaving the skin on. Thinly slice the potatoes on a mandolin or with a very sharp knife. Add the potatoes to a large bowl, and pour the cream sauce on top. Toss to coat.
- Layer the potato slices in the prepared muffin tin, filling to the top of each muffin mold. Amount of stacks created with vary. I was able to get 10 stacks. Pour any remaining cream sauce on top. Cover tightly with foil
- Bake the stacks for 30 minutes, and then remove the foil, add the cheese to each stack, and bake uncovered for 15-20 minutes or until the potatoes are cooked through and the cheese is melty and golden.
- Let stand for 5 minutes before serving. Enjoy!
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