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Cheesy Potato Gratin Stacks (Muffin Tin)

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 169 kcal
Course: Side Dish , Snacks
Cuisine: French

Ingredients

  • Oil spray
  • 1.2 kg / 2.4 lb starchy potatoes , large long ones (Note 1)
  • 30g /2 tbsp butter , unsalted
  • 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
  • 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

    Cup of Yum
  1. Preheat oven to 350°F/180°C (all oven types).
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
  7. Cheese slice: Top with cheese slice.
  8. 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).
  9. 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.
  10. Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  11. Garnish with thyme: Sprinkle with remaining thyme.
  12. Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  13. To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Notes

  • Potatoes - You need to use starchy or all rounder potatoes as they breakdown when cooked, becoming nice and fluffy on the inside. The layers won't stick if you use waxy potatoes. Best to use are Sebago (dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards, golden delight, coliban and red rascal all work great.
  • Shape - Get long large ones that are suitable to cut into cylinder shapes.
  • Cheese - Any melting cheese works just fine here, though gruyere is my favourite for flavour and melting qualities. Swiss follows as a close second, followed by Colby and Monterey Jack, then cheddar and tasty cheese. I tend to give mozzarella a miss because it doesn't have as much flavour as the other cheese.
  • Make ahead - Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.
  • Nutrition per piece.

Nutrition Information

Serving 81g Calories 169cal (8%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 32mg (11%) Sodium 200mg (8%) Potassium 371mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 342IU (7%) Vitamin C 5mg (6%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 169

% 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.