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Get the Recipe Gruyere and Thyme Stacked Potatoes

Gruyere and Thyme Stacked Potatoes are so easy to make in a muffin tin. They have layers upon layers of thinly sliced potatoes, gruyere and parmesan cheese, fresh thyme, and of course garlic. Their edges are crispy while the inside melts in your mouth. A must make for the holidays, and easy enough for a side to a weeknight dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 potato stacks
Calories: 168 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 ½ 1 ½ cups Gruyere cheese* thinly shredded,
  • ⅔ ⅔ cup Parmesan cheese* thinly shredded
  • 1 1 Tablespoon fresh thyme finely chopped, or 1 ¼ tsp dried thyme
  • 1 to 1 ¼ 1 to 1 ¼ tsp coarse sea salt halve for fine salt
  • 2-4 2-4 garlic cloves minced
  • 1 1/2 1 1/2 pounds Yukon gold potatoes about 4-5, thinly sliced and unpeeled
  • 4 4 Tablespoon unsalted butter melted

Instructions

    Cup of Yum
  1. Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
  2.  In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
  3. In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
  4. In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 3-4 layers total, ending with cheese on top.
  5. Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.

Notes

  • Use a mandoline to slice the potatoes really thin. I use the 1.5 or 2.5mm setting on my handheld mandoline (or 1/16 to 1/8 of an inch).
  • The potatoes themselves generally release enough oil from the butter and cheese to not require any greasing of a non-stick muffin tin. If you know your pan likes to stick, I'd recommend lightly greasing it.
  • *Look for cheese specifically labeled vegetarian, if needed.
  • Press the cheese down a bit when measuring, or have "heaping" measurements. :) 
  • The recipe card was updated 11/2020; the cooking time was reduced by 5-10 minutes after further testing and feedback. The cook time will depend on the thickness of your potato slices and how high you stack them, as noted. Please keep this in mind and check for doneness as the tops and sides become golden brown and bubbly. 

Nutrition Information

Calories 168kcal (8%) Carbohydrates 10g (3%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 32mg (11%) Sodium 453mg (19%) Potassium 264mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 345IU (7%) Vitamin C 12mg (13%) Calcium 244mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 12potato stacks

Amount Per Serving

Calories 168

% Daily Value*

Calories 168kcal 8%
Carbohydrates 10g 3%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 32mg 11%
Sodium 453mg 19%
Potassium 264mg 6%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 345IU 7%
Vitamin C 12mg 13%
Calcium 244mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.