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
Scale
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
