Description

Au Gratin Potato Stacks are creamy, cheesy, and comforting individual portions of tender layered potatoes baked to golden perfection. Perfect for cozy dinners or elegant gatherings, this recipe features starchy potatoes baked with rich heavy cream, nutty Gruyere, and sharp Parmesan, infused with garlic and fresh thyme for savory depth. Easy to customize and ideal as a side or main dish, these stacks deliver warmth and indulgence in every bite.

Ingredients

Scale

Potatoes

4 large Russet potatoes (peeled and thinly sliced about 1/8 inch thick)

Cream Mixture

1 1/2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, chopped
Salt, to taste
Black pepper, to taste

Cheese

1 cup Gruyere cheese, shredded
1/2 cup Parmesan cheese, shredded

Others

2 tablespoons butter (for greasing pan and enriching sauce)

Instructions

Prepare the potatoes: Peel the potatoes and slice them thinly and uniformly about 1/8 inch thick using a mandoline slicer or a sharp knife to ensure even cooking and tender layers.
Make the cream mixture: In a small saucepan, gently warm the heavy cream with minced garlic, fresh thyme, salt, and pepper. Let it bubble gently to infuse the flavors but avoid boiling over.
Layer the stacks: Butter each cavity of a muffin tin or individual ramekins well. Layer the potato slices inside, sprinkling shredded Gruyere and Parmesan cheeses between every two layers. Pour a little of the cream mixture over each stack as you build them.
Bake: Preheat the oven to 375°F (190°C). Bake the assembled potato stacks for about 45 minutes, until the tops are golden brown and the potatoes are tender when pierced with a fork.
Rest and serve: Let the stacks cool for 5 minutes after baking to help them set and hold their shape. Gently remove them from the pan and plate. Optionally garnish with fresh parsley or smoked paprika.

Notes

Use a mandoline slicer to achieve uniform thin potato slices for even cooking.
Butter the pan cavities thoroughly to prevent sticking and add flavor.
Generously layer cheese between potato slices to ensure creamy, gooey texture.
Allow the stacks to rest after baking for easier removal and firmer shape.
Use fresh thyme or other fresh herbs like rosemary for maximum flavor brightness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizers
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 stack
Calories: 320 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 70 mg

Keywords: au gratin, potatoes, cheesy, creamy, comfort food, side dish, individual stacks, baked potatoes