There’s just something magical about the first bite into Creamy Potato Stacks: thin layers of buttery Yukon gold potatoes cozying up with Gruyère cheese, fresh thyme, and a blanket of heavy cream, all baked into melt-in-your-mouth golden stacks. This is a side dish that will earn you applause at holiday tables, family dinners, and casual gatherings alike. If you love rich, cheesy, perfectly portioned bites, this recipe is bound to become your new favorite way to serve potatoes.
Ingredients You’ll Need
The best part about making Creamy Potato Stacks is how a handful of everyday ingredients transform into something so spectacular. Each component brings a crucial element to the recipe—flavor, texture, or that irresistible golden finish!
- Yukon gold potatoes: Their creamy texture and rich color make these the winning choice for silky, stackable slices, but any waxy potato will work in a pinch.
- Heavy cream: Adds luxurious richness, turning each layer incredibly tender and flavorful.
- Unsalted butter: Melted butter ensures every potato layer bakes up golden and deeply flavorful.
- Garlic: Just a couple of cloves infuse the dish with a savory, aromatic base that pairs perfectly with potatoes and cheese.
- Salt: Enhances all the flavors—taste your cream mixture to strike the perfect balance.
- Black pepper: Adds gentle heat and depth; freshly cracked is ideal for the best aroma.
- Fresh thyme leaves: A little goes a long way; this herb brings freshness and subtle earthiness. Dried will work if that’s what you have.
- Shredded Gruyère or sharp cheddar cheese: Provides the creamy, gooey element and a hint of nutty sharpness. Try Gruyère for French flair or cheddar for bold comfort.
- Nonstick cooking spray: Ensures your potato stacks pop out of the muffin tin perfectly intact every time!
How to Make Creamy Potato Stacks
Step 1: Prep Your Tin and Oven
Preheat your oven to 375°F (190°C) for even, reliable browning. Lightly spray a 12-cup muffin tin with nonstick spray—this is nonnegotiable for easy removal later! Muffin tins are key here, helping each stack keep its adorable shape.
Step 2: Make the Creamy Mixture
In a large mixing bowl, combine your thinly sliced, peeled Yukon gold potatoes. Pour over the heavy cream, melted butter, minced garlic, salt, pepper, thyme, and half the shredded cheese. Toss everything together until each slice is touched by the luxurious cream—your hands might be the best tool here!
Step 3: Stack and Layer
Now for the fun part! Layer the coated potato slices into each muffin cup, pressing gently as you go to help the stacks hold their shape. Don’t be shy about really packing them in; they will shrink as they bake.
Step 4: Add the Finishing Touches
Spoon any leftover cream mixture on top of each stack so nothing goes to waste. Sprinkle the remaining cheese evenly over all twelve stacks, ensuring that mouthwatering cheesy crust forms on top.
Step 5: Bake to Perfection
Cover the tin loosely with foil—this allows the potatoes to steam and become tender. Bake for 30 minutes, then remove the foil for another 15–20 minutes. You’ll know they’re ready when the tops are golden and a knife slides through the stacks with no resistance. Let them cool for about five minutes before gently removing with a spoon or offset spatula.
How to Serve Creamy Potato Stacks
Garnishes
There’s no need to go overboard—just a sprinkle of fresh thyme or chives and an extra grind of black pepper right before serving takes Creamy Potato Stacks over the top. If you want to get fancy, a little grated Parmesan cheese or a pinch of smoked paprika adds flair and flavor.
Side Dishes
Creamy Potato Stacks are a natural alongside roast chicken, steak, or even a hearty vegetarian main. The stacks’ decadence pairs beautifully with a simple green salad, roasted asparagus, or steamed green beans. For holidays, they shine next to glazed ham or beef tenderloin.
Creative Ways to Present
If you’re hosting, serve Creamy Potato Stacks on a pretty platter so guests can easily grab one. For something extra-special, nestle each stack atop a swirl of crème fraîche or pesto, or drizzle with browned butter at the table. Mini stacks make stunning passed appetizers, too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep their delicious flavor and creamy texture for up to three days, making them ideal for meal prep or next-day lunches.
Freezing
Creamy Potato Stacks freeze surprisingly well. Once cooled completely, arrange them on a baking sheet and freeze until solid. Transfer to a freezer bag or container. Reheat directly from frozen and enjoy nearly the same creamy, cheesy magic!
Reheating
For best results, reheat stacks in a 350°F (175°C) oven, covered loosely with foil, until warmed through (about 15 minutes). They can also be microwaved for a quick fix, but the oven brings back that irresistible crisp top.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon golds work best for their balance of creaminess and shape retention, Russet or any waxy potato can be swapped in. Just be aware that some varieties may produce a slightly different texture.
How thin should I slice the potatoes?
Slices should be about 1/8 inch thick for that signature tender texture. A mandoline makes the job foolproof and helps each stack cook evenly, but a sharp knife and a steady hand also work well.
Can I make Creamy Potato Stacks ahead of time?
Yes! Prepare and bake them ahead, then simply reheat before serving. This makes them perfect for holidays or dinner parties when you want to get ahead but still serve something special.
What’s the best cheese substitute for Gruyère?
If Gruyère isn’t handy, sharp cheddar is a fantastic substitute, bringing plenty of flavor. Fontina, Swiss, or even Manchego also melt beautifully and taste delicious in this dish.
How do I prevent the stacks from sticking to the pan?
Nonstick cooking spray is essential! Be sure to coat every part of the muffin tin well. For extra insurance, you can also line the bottoms with parchment paper circles, especially if your pan is older or more prone to sticking.
Final Thoughts
I hope you’ll give Creamy Potato Stacks a try, whether you’re planning an elegant holiday feast or simply want to add a little homemade comfort to your weeknight. They’re easy to love and even easier to share. Here’s to irresistibly creamy, cheesy, golden potatoes—enjoy every last bite!
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Creamy Potato Stacks Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 potato stacks 1x
- Diet: Vegetarian
Description
Indulge in these creamy potato stacks, a delightful side dish that combines tender Yukon gold potatoes with rich heavy cream, garlic, and savory Gruyère cheese. Baked to golden perfection in a muffin tin, these individual potato stacks are as elegant as they are delicious.
Ingredients
Potato Stacks:
- 2 pounds Yukon gold potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- 1 cup shredded Gruyère or sharp cheddar cheese
- nonstick cooking spray
Instructions
- Preheat the oven and prepare muffin tin: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the potato mixture: In a large bowl, toss the sliced potatoes with cream, melted butter, garlic, salt, pepper, thyme, and half of the cheese until evenly coated.
- Stack the potatoes: Stack the potato slices into each muffin cup, layering and pressing down gently as you go. Spoon any remaining cream mixture over the top.
- Add cheese and bake: Sprinkle the remaining cheese evenly over each stack. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until golden and potatoes are tender.
- Cool and serve: Let cool for 5 minutes before carefully removing from the pan with a spoon or offset spatula.
Notes
- For extra crisp edges, use a mandoline for even slicing and don’t overcrowd the muffin cups.
- You can also add a pinch of nutmeg or swap in rosemary for thyme.
- These reheat well and make a great holiday or dinner side.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stack
- Calories: 160
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
