Au Gratin Potato Stacks
User Reviews
4.6
81 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Calories
151 kcal
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Course
Side Dish
Au Gratin Potato Stacks
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Au gratin potato stacks with thinly sliced yukon gold potatoes, soaked in a thyme and sage cream, stacked high in muffin tins, and topped with shredded gruyere cheese. Baked in the oven till they are creamy, cheesy, and golden brown, this au gratin potato stack recipe is THE decadent side dish to make.
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Ingredients
- 6 medium Yukon gold potatoes (scrubbed, thinly sliced with mandoline)
- 3/4 cup freshly grated gruyere cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 stick unsalted butter
- 3 tablespoons fresh thyme leaves
- 3 tablespoons freshly chopped sage leaves
- 2 cloves garlic (grated)
- 1/2 cup Half & Half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
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Instructions
- Preheat oven to 400F
- In a saucepan over medium heat, add: unsalted butter, thyme, sage, garlic, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 5-7 minutes.
- While the herb cream warms, slice the potatoes. Using a mandoline, thinly slice potatoes using a knife glove or a guard. Place in a large bowl.
- Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
- In a non-stick muffin pan (if you don't have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
- Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
- Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins. Enjoy!
Equipments used:
Notes
- Don't use pre-shredded cheese for this recipe. Pre-shredded cheese has anti-caking agents that keep them from melting well and will give you a grainy texture.
- This recipe has only been tested with gruyere and pecorino romano cheese
- Store the au gratin potato stacks in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in oven at 350F for 15 minutes till warmed through. You can also microwave them, but they will not be as crispy.
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
218mg
(9%)
Potassium
402mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
275IU
(6%)
Vitamin C
20mg
(22%)
Calcium
167mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 218mg | 9% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
81 reviews
Excellent
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