What You’ll Need
- Yukon Gold potatoes. Use 2 pounds. Choose potatoes narrow enough for the rounds to fit inside the muffin cups, or trim wider slices as needed.
- Gruyère or sharp cheddar. Use 1½ cups shredded cheese. Gruyère adds a nutty flavor, while sharp cheddar gives the stacks a tangier finish.
- Heavy cream. One cup coats the slices and bubbles around the layers as they bake.
- Salt. Toss 1 teaspoon with the potatoes, cream, and cheese so the seasoning reaches each layer.
How to Layer and Bake the Stacks
Slice the peeled potatoes into thin, even rounds, about ⅛ inch thick. Toss them with the cream, cheese, and salt. Stack the rounds in a lightly greased 12-cup muffin tin, pressing gently to settle the layers. Spoon any remaining cream and cheese over the stacks, keeping the liquid below the rims.
Bake at 375°F for 35–45 minutes, until the tops are deeply golden and the edges bubble. Slide a thin knife into the center of one of the tallest stacks. It should pass through the layers easily. If the tops brown before the potatoes are tender, loosely cover the tin with foil and continue baking.
How to Lift the Stacks Out
Rest the stacks in the pan for 5 minutes so the layers can settle. Run a thin spatula around each cup, then slide it underneath to lift the stack onto a platter. Serve warm alongside roast chicken, baked ham, or steak.
Oven-Baked 4-Ingredient Mini Potato Gratin Stacks
Individual stacks of thinly sliced potatoes baked with cream and cheese in a muffin tin.
- Bake time — 35–45 minutes
- Rest time — 5 minutes
- Yield — 12 mini stacks
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1½ cups shredded Gruyère or sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
- In a large bowl, toss the sliced potatoes with the heavy cream, shredded cheese, and salt until evenly coated.
- Divide the slices among the muffin cups, stacking them flat and pressing gently. Spoon any remaining cream and cheese evenly over the stacks, keeping the liquid below the rims.
- Bake for 35–45 minutes, until the tops are deeply golden, the edges are bubbling, and a thin knife slides easily through the potato layers.
- Let the stacks rest in the pan for 5 minutes. Loosen the edges, lift each stack out with a small spatula, and serve warm.