Mini Potato Gratin Stacks


In the cozy realm of culinary delights, where simplicity meets elegance, there exists a dish that personifies comfort and refinement in perfect harmony – Mini Potato Gratin Stacks. Picture this: tender slices of golden potato, kissed by the creamy embrace of a luxurious sauce, baked to a crisp-edged, velvety perfection. These mini stacks are not just a dish; they are edible poetry, a symphony of flavors, a bite-sized indulgence that whispers sophistication while promising unadulterated satisfaction. Let’s embark on this culinary adventure and uncover the magic within these delightful creations.


  • 4 medium-sized Yukon Gold potatoes, washed and peeled
  • 1 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Fresh thyme leaves, for garnish
  • Salt and pepper to taste



  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with a little butter or cooking spray, ensuring the cups are thoroughly coated.
  2. Using a sharp knife or a mandoline slicer, carefully slice the peeled potatoes into thin rounds. Pat them dry with a paper towel to remove excess moisture.
  3. In a saucepan over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Pour in the heavy cream and gently bring it to a simmer. Season with a pinch of salt and pepper, then let it simmer for a few minutes to infuse the flavors. Remove from heat and let it cool slightly.
  5. In a bowl, mix the grated Gruyère and Parmesan cheese.
  6. Take each potato slice and dip it into the cream mixture, coating both sides. Layer the slices into stacks in the muffin cups, sprinkling a bit of the cheese mixture between each layer. Press down gently to pack the stacks.
  7. Once all the stacks are prepared, drizzle any remaining cream mixture over the top, allowing it to seep into the stacks.
  8. Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for about 30 minutes.
  9. Remove the foil and continue baking for an additional 15-20 minutes until the tops are golden brown and the potatoes are tender when pierced with a fork.
  10. Let the Mini Potato Gratin Stacks cool for a few minutes before carefully removing them from the muffin tin.
  11. Garnish with fresh thyme leaves for an aromatic touch.



As you savor the first bite of these Mini Potato Gratin Stacks, you’re met with layers of flavors and textures that dance on your palate. The potatoes, transformed into tender decadence, meld seamlessly with the creamy richness of the sauce. The hint of garlic, the earthy thyme, and the gentle embrace of the cheeses create a symphony of taste that lingers, making you yearn for just one more bite. These stacks are not just a side dish; they’re a masterpiece, a miniature delight that elevates any meal to a culinary experience. So, indulge, appreciate, and share the magic of these Mini Potato Gratin Stacks with your loved ones, and let your taste buds rejoice in the elegance of comfort.

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