Description

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

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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.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish, Appetizer
Method: Baked
Cuisine: French-American

Nutrition

Serving Size: 1 potato stack
Calories: 195
Sugar: 1g
Sodium: 230mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg