Cheesy Potato Gratin Stacks in Muffin Tin Recipe

Introduction

Cheesy Potato Gratin Stacks are a delightful twist on classic gratin, baked perfectly in a muffin tin for individual servings. Crispy edges, tender potatoes, and rich layers of creamy cheese make this dish an irresistible side or snack. Easy to prepare and visually impressive, these stacks are perfect for any meal.

Ingredients

• Oil spray
• 1.2 kg / 2.4 lb starchy potatoes (large long ones)
• 30g / 2 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 1/2 cup heavy or thickened cream
• 1 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/2 tsp salt
• Black pepper, to taste
• 75g / 2.5 oz Gruyere cheese (sliced into 12 squares to fit muffin tin, or other melting cheese)
• 3/4 cup Gruyere cheese, shredded (or other melting cheese)

Instructions

1. Step 1: Preheat oven to 350°F (180°C) for all oven types.
2. Step 2: Melt butter in a saucepan over medium heat. Use some to lightly brush the muffin tin holes; reserve the rest for the cream sauce.
3. Step 3: For the cream sauce, add minced garlic to the remaining butter and cook for 20 seconds. Stir in cream and salt, then bring to a gentle simmer for 30 seconds. Remove from heat and keep warm.
4. Step 4: Peel potatoes and trim their bases so they stand upright. Cut into cylinder shapes that fit your muffin tin, then slice into 2mm (1/10 inch) thin rounds using a mandolin or sharp knife.
5. Step 5: Place potato slices into muffin tin holes, filling each halfway. Try to size slices evenly for neat stacks.
6. Step 6: Drizzle 1 teaspoon of cream sauce over each potato stack, using half of the sauce mixture.
7. Step 7: Top each stack with a square slice of cheese.
8. Step 8: Add remaining potato slices on top until each stack extends about 1cm (1/3 inch) above the muffin tin rim. Drizzle with remaining cream sauce and sprinkle most of the thyme leaves, saving some for garnish.
9. Step 9: Cover loosely with foil and bake for 40 minutes, or until potatoes are tender when pierced with a knife.
10. Step 10: Remove foil, sprinkle shredded cheese over the stacks, and bake uncovered for another 10 minutes until golden and bubbly.
11. Step 11: Garnish with the remaining thyme leaves.
12. Step 12: Let the stacks stand for 5 minutes before carefully removing them from the muffin tin using a tablespoon or butter knife.
13. Step 13: Serve warm as a side dish for dinner, a finger food snack, or alongside eggs and bacon for breakfast.

Tips & Variations

• Use a mandolin slicer for uniform potato slices to ensure even cooking and attractive stacks.
• Substitute Gruyere with other melting cheeses like cheddar or mozzarella for different flavor profiles.
• Sprinkle a little nutmeg into the cream sauce for a warm, aromatic note.
• For a vegetarian version, ensure the cheese used is free from animal rennet.
• Adding a small pinch of smoked paprika on top before baking can add a subtle smoky flavor.

Storage

Store leftover Potato Gratin Stacks in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through and crispy on top. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Starchy potatoes like Russets or large, long potatoes work best as they become tender and help the stacks hold their shape. Waxy potatoes may not achieve the same fluffy texture.

Can I prepare these gratin stacks ahead of time?

Yes, you can assemble the stacks and refrigerate for up to 4 hours before baking. Bring them to room temperature before baking to ensure even cooking.

Cheesy Potato Gratin Stacks in Muffin Tin Recipe

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These Cheesy Potato Gratin Stacks are a delightful twist on traditional gratin, baked in a muffin tin for individual servings. Featuring thinly sliced starchy potatoes layered with creamy garlic-infused sauce and melted gruyere cheese, they’re perfect as a side dish or a tasty finger food for any occasion. The stacks are baked until tender and golden, garnished with fresh thyme for an aromatic finish.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 individual gratin stacks 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes and Cheese

• 1.2 kg / 2.4 lb starchy potatoes (large long ones, peeled and sliced)
• 75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit muffin tin)
• 3/4 cup gruyere cheese (shredded)

Cream Sauce and Seasoning

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves (finely minced)
• 1/2 cup heavy / thickened cream
• 1 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/2 tsp salt
• Black pepper (to taste)

Other

• Oil spray (for muffin tin, or use butter for brushing)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C), suitable for all oven types to ensure even baking of the stacks.
2. Brush Muffin Tin with Butter: Melt the butter in a saucepan over medium heat. Lightly brush the inside of each muffin tin hole with the melted butter to prevent sticking and add flavor. Reserve the remaining butter for the cream sauce.
3. Prepare Cream Sauce: Add the minced garlic to the remaining melted butter and cook for about 20 seconds to release its aroma. Pour in the heavy cream and salt, then bring the mixture to a simmer. Let it simmer gently for 30 seconds before removing from heat. Keep this sauce warm for later use.
4. Slice Potatoes: Peel the potatoes and trim the base so they stand upright. Cut into cylinder shapes sized to fit inside muffin tin wells. Slice these cylinders into 2mm (approximately 1/10 inch) thin slices using a mandolin or a very sharp knife for uniformity.
5. Assemble Potato Stacks: Place the potato slices in the muffin tin holes, stacking them about halfway up. Try to match slice sizes to create neat, evenly stacked towers.
6. Drizzle Cream Sauce: Using half of the cream mixture, drizzle about 1 teaspoon over each potato stack, ensuring even coverage to imbue moisture and flavor.
7. Add Cheese Slices: Place a square slice of gruyere cheese on top of each stack to provide a rich melted cheese layer.
8. Top with More Potatoes, Cream, and Thyme: Add remaining potato slices atop the cheese layer until stacks reach about 1cm (1/3 inch) above the muffin tin rim, as they will settle during baking. Drizzle the remaining cream mixture over the stacks and sprinkle most of the thyme leaves, reserving some for final garnish.
9. Bake Covered: Loosely cover the muffin tin with foil and bake in the preheated oven for 40 minutes or until potatoes are completely cooked through. Test doneness by inserting a small sharp knife; it should slide through without resistance.
10. Add Shredded Cheese and Finish Baking: Remove the foil and sprinkle shredded gruyere cheese evenly on top of each stack. Bake uncovered for an additional 10 minutes or until the cheese melts and turns golden brown.
11. Garnish with Thyme: Once out of the oven, sprinkle the remaining fresh thyme leaves over the stacks for a final herbaceous note.
12. Rest and Remove: Allow the gratin stacks to stand for 5 minutes to set. Use a tablespoon or butter knife to gently loosen them from the muffin tin before serving.
13. To Serve: Serve as a side dish with dinner, as warming finger food, or for breakfast alongside eggs and bacon for a hearty start to the day.

Notes

• Note 1: Using large, long starchy potatoes like Russets or Yukon Gold helps achieve the right texture and stacking shape.
• Note 2: Gruyere is preferred for its melting quality and flavor but can be substituted with other melting cheeses like Emmental or Fontina.
• Note 3: Gently remove stacks with a spoon or butter knife to maintain their shape.

Keywords: potato gratin, cheesy potato stacks, gruyere, baked potatoes, side dish, individual gratins, muffin tin recipe, creamy potatoes, thyme, garlic cream sauce