Au Gratin Potato Stacks
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
50 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
Description
Au Gratin Potato Stacks combine thinly sliced Yukon gold potatoes with an herb cream sauce made from melted butter, fresh thyme, sage, grated garlic, half-and-half, kosher salt, and black pepper. The potato slices are tossed in this warm mixture alongside half of the freshly grated Gruyere and Pecorino Romano cheeses, then layered compactly in a muffin tin. The stacks are covered with parchment and foil and baked to allow the potatoes to soften and absorb the flavors. Finished uncovered, they develop a golden cheesy top with a tender, creamy interior. The recipe relies on fresh cheeses for proper melting and avoids anti-caking agents found in pre-shredded cheeses to maintain a smooth texture.
The balance of mildly sweet potatoes, sharp and nutty Gruyere and Pecorino Romano, and herbal notes from thyme and sage produce a nuanced flavor profile. The cooking method ensures even heat and moisture retention inside the stacks for consistent doneness. These individual portions facilitate serving and maintain their shape well.
They can be served as an elegant side to roasted meats, poultry, or vegetables. The recipe's notes emphasize storing leftovers in an airtight container in the refrigerator for up to three days and reheating in the oven for best texture retention, avoiding the microwave if crispness is desired.
Ingredients
- 6 medium potato scrubbed, thinly sliced with mandoline, Yukon gold variety
- 3/4 cup gruyere cheese freshly grated
- 1/2 cup Pecorino Romano cheese freshly grated
- 1/4 tick butter unsalted
- 3 tablespoons thyme fresh leaves
- 3 tablespoons sage freshly chopped leaves
- 2 cloves garlic (grated)
- 1/2 cup half-and-half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
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!
Notes
- Avoid pre-shredded cheese to prevent grainy texture; freshly grate Gruyere and Pecorino Romano for optimal melting.
- Store leftover potato stacks refrigerated in an airtight container for up to 3 days.
- Reheat in an oven at 350°F for about 15 minutes to restore texture; microwaving is possible but may reduce crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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