Au gratin potato stacks with thinly sliced yukon gold potatoes, soaked in a 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.
For these au gratin stacks, I used yukon gold potatoes. Yukon gold’s are creamy and have thin skin, making them perfect to use when making au gratin style. To get uniformly thin potato slices, use a mandoline (I always wear a cutting glove or use the guard).
The potatoes get all their flavor from this cream sauce. In the herb cream sauce is: unsalted butter, half & half, grated garlic cloves, chopped sage, thyme, kosher salt, and black pepper. In a saucepan, warm the herb cream sauce through until the butter is melted.
Add the thinly sliced potatoes to a large bowl, pour in warmed herb cream, and add shredded gruyere and pecorino Romano cheese. Toss until all potatoes are coated in the herb cream.
Forming potato stacks
- In a non-stick muffin pan, begin stacking the herb creamed potato slices. The potatoes will shrink as they cook, so stack all the way to the top of the muffin tins
- Take the leftover herb cream in the bowl and evenly disperse over the stacks.
- Top each of the potato stacks with the rest of the gruyere and pecorino Romano
- Cover the muffin tin with parchment paper and then foil. The parchment paper will keep the cheese from sticking. Place muffin tin in a baking sheet pan, so if anything bubbles over it will be caught by the pan.
Baking potato stacks
Roast the potato stacks at 400F for 30 minutes covered, then an additional 20 minutes uncovered.
Gratin is a French term describing the crust that forms on the top of a dish when it’s browned in the oven. The potato stacks are done cooking when the tops are browned and bubbly on top.
Use a knife or spoon to free the sides from the muffin tin. Carefully scoop out the au gratin potato stack, then repeat with remaining. These potatoes are best served right away.
Store the au gratin potato stacks in an airtight container in the refrigerator for up to 3 days. 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.
Looking for other potato recipes?
- Potato Soufflé
- Crispy Roasted Potatoes
- Garlic Parmesan Smashed Potatoes
- Roasted Garlic Herb Mashed Potatoes
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- 6 medium Yukon gold potatoes, scrubbed, thinly sliced with mandoline
- ¾ cup freshly grated gruyere cheese
- ½ cup freshly grated pecorino Romano cheese
- ¼ stick unsalted butter
- 3 tbsp fresh thyme leaves
- 3 tbsp freshly chopped sage leaves
- 2 cloves garlic, grated
- ½ cup half & half
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 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!
- 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
- Store the au gratin potato stacks in an airtight container in the refrigerator for up to 3 days.
- 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.
*See in-post for step-by-step photos of making recipe*
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Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 129mgCarbohydrates: 19gFiber: 2gSugar: 2gProtein: 6g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*