I like this recipe because it delivers everything I want in a potato side dish—crispy edges, soft centers, and a rich, garlicky cream sauce that ties it all together. The Gruyère cheese adds incredible depth and nuttiness, while a sprinkle of Parmesan on top brings a final salty, savory finish. I also love that these stacks bake individually, so they’re easy to serve and always perfectly golden on the outside. Whether I make them for a cozy dinner or a fancy feast, they never disappoint.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2.25 pounds russet potatoes (see note 1) 3 tablespoons unsalted butter 1-1/2 teaspoons minced garlic, very finely minced 1/2 cup heavy cream 1 teaspoon dried thyme Salt and pepper 6 ounces Gruyère cheese (see note 2) Freshly grated Parmesan cheese for topping (see note 3) Fresh thyme (optional, for topping)
Directions
I preheat my oven to 350°F (175°C) and lightly grease a regular-sized muffin tin with cooking spray.
I peel and thinly slice the potatoes to about 1/8-inch thick using a mandoline slicer for even slices.
In a small pot over medium heat, I melt the butter. I use a pastry brush to lightly butter the muffin tin cavities, leaving the rest of the melted butter in the pot.
I add the minced garlic to the butter and cook for about 30 seconds, stirring constantly to prevent burning.
I stir in the cream, salt (1/2 teaspoon), pepper (1/2 teaspoon), and dried thyme, bringing the mixture to a gentle simmer before keeping it warm.
I layer potato slices in each muffin tin cavity until halfway full, matching sizes as best I can for even stacking.
I drizzle half of the warm cream mixture evenly over the stacks and sprinkle with half of the grated Gruyère cheese.
I continue layering the remaining potato slices until each stack sits about 1/4 inch above the rim (they’ll shrink while baking). Then I drizzle the remaining cream mixture on top.
I cover the muffin tin loosely with foil and bake for 40–45 minutes, or until a paring knife slides easily through the center of a stack.
I remove the foil, sprinkle the remaining Gruyère on top, and bake uncovered for another 10 minutes until the tops are golden and bubbling.
Once baked, I let them rest briefly before running a butter knife around the edges to loosen. I scoop each stack out gently with a large spoon, then top with freshly grated Parmesan and a sprinkle of fresh thyme.
Servings and Timing
This recipe makes 12 stacks. The prep time is 20 minutes, cook time is 50 minutes, for a total of 1 hour and 10 minutes.
Variations
I love getting creative with these potato stacks. Sometimes I swap Gruyère for sharp cheddar, fontina, or gouda for different flavor profiles. I’ve also added finely chopped herbs like rosemary or chives to the cream for a fresh twist. When I’m in the mood for something indulgent, I use half cream and half crème fraîche for an extra silky texture.
Storage/Reheating
I store leftover potato stacks in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. To reheat, I place them on a baking sheet and warm them in the oven at 350°F (175°C) until hot and crisp again, about 10–15 minutes. I avoid microwaving, as it softens the edges instead of keeping them crispy.
FAQs
What type of potato works best for this recipe?
I use russet potatoes for their starchiness and structure, which helps the stacks stay tender inside and crisp on the outside.
Can I slice the potatoes without a mandoline?
Yes, but I try to slice them as evenly as possible with a sharp knife so they bake uniformly.
Can I make these ahead of time?
Yes, I assemble the stacks and refrigerate them (covered) for up to 24 hours before baking.
Can I substitute the cream for milk?
For the creamiest texture, I stick with heavy cream, but half-and-half can work in a pinch.
What can I use instead of Gruyère cheese?
Sharp cheddar, Swiss, or fontina cheese all make great substitutes.
How do I keep the potatoes from browning while prepping?
I submerge the sliced potatoes in cold water and pat them dry before layering.
Can I use sweet potatoes?
Absolutely! They work wonderfully and add a subtle sweetness to the dish.
How can I make this recipe vegetarian-friendly?
It’s already vegetarian-friendly, but I make sure to use vegetarian cheese if needed.
How do I know when the stacks are done?
I test by sliding a paring knife through the center—if it glides in easily, they’re ready.
Can I make these in a mini muffin tin?
Yes, I just reduce the bake time to around 25–30 minutes and watch closely for doneness.
Conclusion
These Potato Stacks are one of my favorite side dishes for any occasion. I love their rich, cheesy layers, the buttery cream sauce, and those golden, crispy tops that make them irresistible. They look impressive, taste luxurious, and yet are so simple to make. Whether I serve them at a holiday dinner or alongside a cozy weeknight roast, these stacks always bring comfort and delight to the table.
Creamy, cheesy, and irresistibly golden, these Potato Stacks are layered with thin slices of russet potatoes, garlic-infused cream, and Gruyère cheese, then baked in a muffin tin until tender inside and crispy on top. A stunning yet simple side dish perfect for holidays or everyday comfort meals.
Ingredients
2.25 lbs russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
3 tbsp unsalted butter
1 1/2 tsp minced garlic
1/2 cup heavy cream
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
6 oz Gruyère cheese, grated
Freshly grated Parmesan cheese, for topping
Fresh thyme, optional, for garnish
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray.
Melt butter in a small pot over medium heat. Brush some of the melted butter inside the muffin cups, reserving the rest in the pot.
Add minced garlic to the remaining butter and cook for 30 seconds, stirring to prevent burning.
Stir in heavy cream, thyme, salt, and pepper. Bring to a gentle simmer, then remove from heat.
Layer potato slices in each muffin cup until halfway full, aligning similar-sized slices for even stacks.
Drizzle half the warm cream mixture over the stacks and sprinkle with half the Gruyère cheese.
Continue layering with remaining potato slices, drizzle the rest of the cream mixture on top, and finish with remaining Gruyère cheese.
Cover loosely with foil and bake for 40–45 minutes, until a knife easily pierces through the center.
Remove foil and bake uncovered for another 10–15 minutes, until golden and bubbly.
Let rest for 5 minutes, then gently loosen with a butter knife. Remove from the tin, top with Parmesan and fresh thyme, and serve warm.
Notes
Use sharp cheddar, Swiss, or fontina as substitutes for Gruyère.
For extra flavor, mix herbs like rosemary or chives into the cream mixture.
Add a touch of smoked paprika or crumbled bacon for a smoky variation.
Assemble up to 24 hours ahead, cover, and refrigerate until ready to bake.
Reheat leftovers at 350°F (175°C) for 10–15 minutes to restore crispiness.
