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Cheesy Potato Gratin Stacks (Muffin Tin)

A creamy and cheesy potato gratin stacked perfectly for an impressive presentation, great for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.2 kg Starchy potatoes Large and long for best stacking effect.
  • 30 g Unsalted butter Enhances creaminess of the dish.
  • 2 cloves Garlic, finely minced Infuses a rich aroma that’s essential for savory depth.
  • 1/2 cup Heavy cream Gives the gratin a luxuriously smooth texture; don’t substitute with low-fat options.
  • 75 g Gruyere cheese, sliced Known for superb melting properties.
  • 3/4 cup Shredded gruyere cheese Creates a golden, bubbly finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a small saucepan over medium heat, melt the butter and brush the muffin tin holes lightly with it. Reserve the remaining butter for the cream sauce.
  3. Add minced garlic to the remaining butter and cook for 20 seconds. Pour in the heavy cream and salt, simmer for 30 seconds, and keep warm.
  4. Peel and slice the starchy potatoes into 2mm thick cylinders.
Layering and Baking
  1. Place potato slices in the muffin tin, drizzle with the cream mixture, and top with cheese slices. Repeat with more layers, finishing with a sprinkle of thyme.
  2. Cover the tin loosely with foil and bake for 40 minutes until the potatoes are soft.
  3. Remove the foil, sprinkle with shredded cheese, and bake for an additional 10 minutes until golden brown and bubbly.
  4. Allow the stacks to sit for 5 minutes before serving.

Notes

Don’t overcrowd the muffin cups for even cooking. Bringing heavy cream to room temperature helps it combine better. Use a mandoline for uniform potato thickness.