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When it comes to dishes that are both delicious and impressive at the same time, au gratin potato stacks in a muffin tin are hard to beat. This recipe uses Yukon potatoes, two types of cheese, fresh herbs, and half-and-half cream to create an impressive side dish that will have your guests asking for seconds. Guaranteed!
Why this recipe for au gratin stacks works
Potatoes make the best side dish! Thankfully, they are incredibly versatile, and you can make so many things with them. Everything from creamy mashed potatoes and crispy roasted potatoes!
This time around, I wanted to make my own version of au gratin potatoes, but with a twist. That’s when I decided to make them in a muffin tin and made potato stacks!
Au gratin potato stacks with thinly sliced Yukon gold potatoes, soaked in thyme and sage cream, stacked high in muffin tins, and topped with shredded gruyere cheese.
Baked in the oven till they are creamy, cheesy, and golden brown, this au gratin potato stack recipe is THE decadent side dish to make.
Note: If you’ve never heard of gratin, it’s a French term describing the crust that forms on the top of a dish when it’s browned in the oven.
Ingredients needed to make cheesy potato gratin stacks
- Yukon gold potatoes
- Gruyere cheese
- Pecorino romano cheese
- Unsalted butter
- Fresh herbs (thyme and sage leaves)
- Garlic cloves
- Half & half
- Kosher salt
- Ground black pepper
How to prep potatoes
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This step takes the longest to do, but it’s so worth it!
For these au gratin stacks, I used Yukon gold potatoes. These are creamy and have thin skin, making them perfect to use when making au gratin style. Another great type of potato to use is the russet potato, but it will take a little bit more time to prepare.
Here’s everything you need to do to prep the potatoes:
- Start out by soaking and scrubbing the potatoes to remove any dirt.
- Slice into thin slices, about 1/8 inch thick, and place them in a large bowl.
Tip:
Achieve perfectly thin potato slices every time with a mandoline! Be sure to wear a protective cutting glove or use the guard for added safety.
Make the herb cream sauce
After you’ve prepped the potatoes, it’s time to make the cream sauce. This is where the potatoes get all their flavor.
To make the herb cream sauce, you’ll need:
- Unsalted butter
- Half & half
- Grated garlic cloves
- Chopped sage and thyme
- Salt and pepper
Here’s how to do it:
- In a saucepan over medium heat, add all of the sauce ingredients.
- Heat up until the butter is melted and the cream is warm about 5-7 minutes.
- Once the creamy sauce is ready, pour it over the sliced potatoes and add half of the gruyere and pecorino Romano cheese.
- Toss the sliced potatoes until they are fully coated.
Tip:
Keep an eye on the cream sauce to make sure it doesn’t curdle. To avoid that from happening, lower the heat and stir often. Also, I used fresh herbs because they add an extra layer of flavor, but if you don’t have any on hand, feel free to use dried herbs.
Assemble the potatoes in muffin tin
- Start by preheating the oven to 400°F.
- In a non-stick muffin pan, begin stacking the herb-creamed potato slices.
- Take the leftover herb cream in the bowl and evenly disperse it over the stacks.
- Top each of the potato stacks with the rest of the grated cheese.
- Cover the muffin tin with parchment paper and then foil. The parchment paper will keep the cheese from sticking.
- Place the muffin tin in a baking sheet pan, so if anything bubbles over, it will be caught by the pan.
Tip:
The potatoes will shrink as they cook, so stack them all the way to the top of the muffin tins!
Bake and enjoy!
- Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until the tops are browned and bubbling.
- Once the potatoes are done cooking, use a knife or spoon to loosen them around the sides and carefully scoop them out of the tins.
- Serve and enjoy!
How to serve
These au gratin potato stacks are the perfect side dish for any meal. Whether you’re having a special holiday dinner or just a casual weeknight meal, you can always pair these with your main dish.
I love to make them when I roast a whole chicken or bake a dry-brined turkey breast! Serve with a side of shaved brussels sprouts salad and garlic butter dinner rolls.
These potato stacks also make a great appetizer. Serve them up with a dollop of sour cream or your favorite dip for an extra twist!
How to store
Keep the potato stacks in an airtight container inside your refrigerator for up to three days.
When it’s time to reheat them, simply put them into the oven at 350°F for 15 minutes until they are warmed through. However, if you decide to use a microwave instead, remember that the potatoes won’t be as crispy as when heated in an oven.
Looking for more potato recipes?
- Potato Soufflé
- Crispy Roasted Potatoes
- Garlic Parmesan Smashed Potatoes
- Roasted Garlic Herb Mashed Potatoes
- Chorizo Potato Breakfast Skillet
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Au Gratin Potato Stacks
Ingredients
- 6 medium Yukon gold potatoes (scrubbed, thinly sliced with mandoline)
- 3/4 cup freshly grated gruyere cheese
- 1/2 cup freshly grated pecorino Romano cheese
- 1/4 stick unsalted butter
- 3 tablespoons fresh thyme leaves
- 3 tablespoons freshly chopped sage leaves
- 2 cloves garlic (grated)
- 1/2 cup half & half
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
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Equipment
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Instructions
- Preheat oven to 400F
- In a saucepan over medium heat, add: unsalted butter, thyme, sage, garlic, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 5-7 minutes.
- While the herb cream warms, slice the potatoes. Using a mandoline, thinly slice potatoes using a knife glove or a guard. Place in a large bowl.
- Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
- In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
- Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
- Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins. Enjoy!
Notes
Cheese
- Don’t use pre-shredded cheese for this recipe. Pre-shredded cheese has anti-caking agents that keep them from melting well and will give you a grainy texture.
- This recipe has only been tested with gruyere and pecorino romano cheese
Storing
- Store the au gratin potato stacks in an airtight container in the refrigerator for up to 3 days.
Reheating
- To reheat, place in oven at 350F for 15 minutes till warmed through. You can also microwave them, but they will not be as crispy.
What are the ingredient amounts for the sauce? Thanks
Hi Edward, if you view the recipe card at the bottom of the page it will show you all the amounts to make the recipe
These are amazing! I can’t stop making them!
I’m so glad you love them as much as I do Sherry!