Here’s a simple and elegant recipe for Mini Potato Gratin Stacks — perfect as a side dish or appetizer:
Mini Potato Gratin Stacks
Ingredients (for 4–6 servings)
- 3–4 medium potatoes (Yukon Gold or Russet), thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Gruyère or cheddar cheese
- 1 clove garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 1 tbsp butter (for greasing the pan)
Instructions
- Preheat oven:
- To 375°F (190°C).
- Grease a muffin tin or mini ramekins with butter.
- Prepare the cream mixture:
- In a small bowl, mix heavy cream, garlic, thyme, salt, and pepper.
- Assemble the stacks:
- Layer potato slices in each muffin cup or ramekin, slightly overlapping.
- Pour a small amount of the cream mixture over each stack.
- Sprinkle a little grated cheese on top.
- Repeat until all potatoes and cream are used, finishing with cheese on top.
- Bake:
- Cover with foil and bake for 25–30 minutes.
- Remove foil and bake another 15 minutes, or until potatoes are tender and tops are golden brown.
- Serve:
- Let the stacks cool for 5 minutes, then carefully remove from muffin tin.
- Garnish with extra thyme or parsley, if desired.
💡 Tips & Variations:
- Add crispy bacon bits or sautéed onions between layers for extra flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- These can be prepared ahead of time and baked just before serving.
If you want, I can also create a “party-ready version” with mini stacks that are crisp on the outside but creamy inside, perfect for entertaining.
Do you want me to make that version?