Here’s a delicious Mini Potato Gratin Stacks recipe—perfect for parties, sides, or a fancy dinner. 🥔🧀
Mini Potato Gratin Stacks
Ingredients (Serves 4–6)
- 3–4 medium potatoes, peeled (Yukon Gold or Russet)
- 1 cup heavy cream
- ½ cup milk
- 1–2 cloves garlic, minced
- 1 cup grated Gruyère or cheddar cheese
- 2 tbsp butter, melted
- Salt and pepper to taste
- 1 tsp fresh thyme (optional)
- Fresh parsley for garnish
Instructions
1. Prep the potatoes
- Slice potatoes thinly (about 2–3 mm thick) using a knife or mandoline.
- Keep slices in a bowl of cold water for a few minutes to remove excess starch, then pat dry.
2. Prepare cream mixture
- In a small saucepan, heat cream, milk, garlic, salt, and pepper until warm.
- Stir in thyme if using. Remove from heat.
3. Assemble the stacks
- Preheat oven to 180°C (350°F).
- Use a muffin tin or silicone mold for individual stacks.
- Lightly brush or spray with butter/oil.
- Layer 3–4 potato slices, sprinkle a little cheese, drizzle some cream mixture, repeat until stack is 3–4 inches high.
- Top with cheese and a small dab of butter.
4. Bake
- Cover with foil and bake 30 minutes, then remove foil and bake another 15 minutes until potatoes are tender and tops are golden brown.
5. Serve
- Let stacks rest 5 minutes, then carefully remove from tin.
- Garnish with fresh parsley and serve hot.
Tips
- Use thin, uniform slices for even cooking.
- Gruyère gives a rich flavor; cheddar or mozzarella works for a milder taste.
- For extra flavor, add crispy bacon bits between layers.
If you want, I can also give a shortcut version using a sheet pan instead of individual stacks that still looks elegant and tastes amazing.
