Cheesy Mini Potato Gratin Stacks are an elegant and delicious way to serve up the classic potato gratin in a fun, individual portion. They are perfectly crispy on the outside, soft and creamy on the inside, with layers of gooey cheese in every bite. These little stacks are perfect for a side dish at dinner, a holiday spread, or even a party appetizer.
Here’s how to make Cheesy Mini Potato Gratin Stacks:
Cheesy Mini Potato Gratin Stacks
Ingredients:
- 2 lbs Yukon Gold or Russet potatoes (about 4 medium potatoes)
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese (or a mix of mozzarella and Parmesan for extra flavor)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
1. Preheat the oven and prepare the pan:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin (12 cups) or a similar mini baking dish with butter or cooking spray to prevent sticking. This will help form the stacks.
2. Slice the potatoes:
- Wash and peel the potatoes. Slice them very thinly, about 1/8 inch thick, using a sharp knife or mandoline slicer. The thinner the slices, the better the texture will be when stacked.
3. Prepare the cream mixture:
- In a bowl, whisk together the heavy cream, melted butter, minced garlic, thyme, onion powder, salt, and pepper. Stir in both the shredded cheddar cheese and the grated Parmesan until well combined.
4. Assemble the stacks:
- Start layering the potato slices in the muffin tin. Place a few potato slices in each muffin cup, overlapping them slightly, then spoon a small amount of the cream mixture over the top.
- Continue layering until each muffin cup is filled, making sure to add cream between each layer of potatoes. (Each stack should be about 5-6 layers, depending on the size of your muffin cups.)
- Top each stack with any remaining cheese from the cream mixture.
5. Bake the stacks:
- Cover the muffin tin with aluminum foil and bake for 35-40 minutes. This will allow the potatoes to soften and the flavors to meld together.
- After 35 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the tops are golden brown and crispy and the potatoes are tender when pierced with a fork.
6. Serve:
- Allow the gratin stacks to cool for a few minutes before using a spoon or knife to carefully remove them from the muffin tin.
- Garnish with fresh chopped parsley or additional grated Parmesan for a burst of color and flavor.
Tips:
- Make them ahead: These can be made a day ahead, then covered and stored in the fridge. Reheat them in the oven for about 10-15 minutes at 350°F (175°C) before serving.
- Add extras: Feel free to add other ingredients between the layers, like crumbled bacon, sautéed onions, or herbs like rosemary for a twist.
- Cheese variations: Swap the cheddar for Gruyère, Gouda, or even Brie for a different cheesy flavor.
- Crispier edges: If you want even crispier edges, you can brush the tops of the stacks with a bit of extra melted butter before the final baking stage.
These Cheesy Mini Potato Gratin Stacks are a perfect side dish for any occasion. The individual portions are not only cute but also ensure everyone gets their fair share of crispy, cheesy goodness. Enjoy!