These Au Gratin Potato Stacks are a fun twist on a classic dish! Layered with cheesy goodness, they are crispy on the outside and creamy on the inside.
Nothing says comfort food like potatoes and cheese, right? I love serving these as a tasty side, and they always disappear fast—no leftovers here! 🍽️
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are perfect for au gratin because of their creamy texture and buttery flavor. You can also use Russet potatoes for a fluffier result, but they may not hold together as well.
Gruyère Cheese: This cheese brings a rich and nutty flavor. If you cannot find Gruyère, Swiss cheese or aged cheddar can be great alternatives.
Heavy Cream: For a lighter version, you can use half-and-half or even a mix of milk and cream. This will change the richness but still work well.
Fresh Thyme: Thyme adds wonderful aroma. If you don’t have fresh thyme, dried thyme will do—just use about a third of the amount since dried herbs are stronger.
How Do I Ensure Perfectly Cooked Potato Stacks?
Achieving tender, perfectly stacked potatoes is key to this dish. Take your time slicing the potatoes as evenly as possible—this aids in even cooking. A mandoline slicer works wonders if you have one!
- Preheat your oven thoroughly for even cooking.
- Layer the potatoes tightly but not too close that they can’t expand—allow some space for them to cook nicely.
- Keep an eye on them in the last 15 minutes. If they’re browning too quickly, cover them with foil.
- Let the stacks sit for a few minutes after baking. This allows them to firm up, making it easier to remove from the tin.
Enjoy your deliciously crispy and cheesy potato stacks! They’re sure to impress at the dinner table.
How to Make Au Gratin Potato Stacks
Ingredients You’ll Need:
For the Potato Stacks:
- 4 large Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves, plus more for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 60 minutes for baking. You’ll spend a little time slicing and layering the potatoes, and then let your oven do the work—perfectly crisp and cheesy stacks await!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a muffin tin with butter or nonstick spray. This will help the stacks come out easily once they are baked.
2. Mixing the Creamy Base:
In a mixing bowl, combine the heavy cream, whole milk, minced garlic, thyme, salt, and pepper. Whisk everything together until it’s well mixed. This creamy mixture will keep your potato stacks moist and flavorful!
3. Building Your Potato Stacks:
Now for the fun part! Layer about 6-8 thin slices of potato into each muffin cup to create a nice stack. Be sure to arrange them nicely for the best presentation. Sprinkle a generous amount of the Gruyère and Parmesan cheese over each potato stack, adding that delicious cheesy goodness!
4. Adding Cream and Butter:
Pour a small amount of the creamy mixture over each potato stack—just enough to moisten the potatoes without drowning them. Then, drizzle a touch of melted butter on top of each stack for extra flavor.
5. Baking Time:
Cover the muffin tin tightly with aluminum foil to keep the steam in, and bake in the preheated oven for 30 minutes. After that, carefully remove the foil and continue baking for another 25-30 minutes, or until the potatoes are tender and the tops are golden brown and crispy. Keep an eye on them towards the end!
6. Cooling and Serving:
Once they’re done, let the stacks cool for a few minutes in the muffin tin. This will help them hold their shape when you take them out. Carefully remove each stack with a fork or small spatula. Garnish with fresh thyme before serving warm.
Enjoy these crispy, cheesy au gratin potato stacks as a delicious side that looks as great as it tastes! Perfect for any meal or gathering!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes are recommended for their creamy texture, you can also use Russet or red potatoes. Just keep in mind that Russets may result in a fluffier stack and red potatoes will lend a slightly different flavor and texture.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free as it doesn’t contain flour or any gluten-containing ingredients. Just double-check that all your cheese and cream are labeled gluten-free to be safe!
Can I Prepare This Dish in Advance?
Absolutely! You can slice the potatoes and mix the creamy mixture a day ahead. Store them separately in the refrigerator. Just layer and bake them on the day you plan to serve. They may need a few extra minutes in the oven if baking straight from the fridge.
What’s the Best Way to Reheat Leftover Potato Stacks?
To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This will help retain their crispiness compared to microwaving. Enjoy them warm for the best texture!
