Cheesy Potato Gratin Stacks (Muffin Tin)
User Reviews
5
Cheesy Potato Gratin Stacks (Muffin Tin)
Description
Cheesy Potato Gratin Stacks (Muffin Tin) highlights thin slices of starchy potatoes shaped into cylinders to fit muffin tins, layered with a garlic-infused cream sauce and gruyere cheese. The use of starchy potatoes is key, as these soften and break down slightly during baking to create a tender, fluffy interior. The cream sauce is made by gently cooking minced garlic in butter before adding heavy cream and seasoning, which infuses the stacks with a subtle garlic flavor. Gruyere cheese slices and shredded gruyere provide a rich, melty topping that complements the creamy potato layers.
Assembly in a muffin tin forms neat stacks which bake evenly at a moderate temperature. The result is a rich and creamy gratin with a tender texture and mild herbaceousness from fresh thyme. This method is also practical for portion control and serving.
These stacks work well as a side dish for dinners or special occasions where individual servings are desired. The recipe notes recommend long starchy potatoes and suggest gruyere for flavor and melt, but other melting cheeses can be used. It is possible to make the stacks ahead, bake them, then freeze or refrigerate and reheat in the oven. This makes them convenient for meal prep or entertaining.
Ingredients
- cooking spray
- 1.2 kg / 2.4 lb potato large long ones (Note 1, starchy
- 30g /2 tbsp butter , unsalted
- 2 garlic finely minced, cloves
- 1/2 cup heavy cream thickened cream
- 1 tsp thyme or 3/4 tsp dried, fresh leaves
- 1/2 tsp salt
- black pepper
- 75g / 2.5 oz gruyere cheese sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2
- 3/4 cup gruyere cheese (or other melting cheese), shredded
Instructions
- Preheat oven to 350°F/180°C (all oven types).
- Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
- Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
- Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
- Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
- Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
- Cheese slice: Top with cheese slice.
- Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
- Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
- Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- Garnish with thyme: Sprinkle with remaining thyme.
- Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
- To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.
Notes
- Use starchy potatoes like Russet or King Edwards for best texture; waxy potatoes won’t layer well.
- Choose long, large potatoes suitable for slicing into cylinders to fit muffin tins.
- Gruyere is preferred for its flavor and melting properties; Swiss or Colby are good alternatives.
- Make ahead options: bake fully, then freeze (defrost before reheating) or refrigerate and reheat at 180°C/350°F for 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 81g | |
| Calories | 169cal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 200mg | 8% |
| Potassium | 371mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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