These Au Gratin Potato Stacks are everything you love about classic potatoes au gratin, reimagined into irresistible individual servings! Elegant enough for a holiday table but simple enough for a cozy dinner at home.

Why You’ll Love these Au Gratin Potato Stacks

• An elegant twist on a classic. These crispy potato stacks look impressive and offer all the crave-worthy components of traditional au gratin potatoes.
• Perfect for holiday entertaining. The individual portions make a stunning addition to any Thanksgiving or Christmas spread. Plus, they’re easy to serve without the mess of scooping from a casserole dish.
• Simple ingredients, impressive results. With just a handful of ingredients and a muffin tin, you can turn humble potatoes into a restaurant-worthy side dish that feels extra special.

These potato stacks deliver the best of both worlds: beautifully golden, crispy edges and tender, cheesy layers of potatoes.

When it comes to holiday and Thanksgiving side dishes, I try to think outside of the box while still staying true to the cozy flavors everyone loves this time of year.

I love that this recipe does not require a casserole pan or baking dish, since many of those tend to be tied up on food holidays. (All of the magic happens in a muffin pan!)

For more impressive holiday recipes, check out my Twice-Baked Honeynut Squash, Balsamic Glazed Brussels Sprouts, and Roasted Stuffed Dates.

The Ingredients

• Potatoes: Russet potatoes are ideal for au gratin potato stacks because of their high starch content. They become creamy and tender with golden edges after baking. Look for medium-size russets with a relatively uniform diameter so they fit comfortably inside the muffin cups.
• Heavy Cream: Adds richness and helps create the luscious, creamy texture that makes potatoes au gratin so irresistible. It also keeps the potatoes tender and moist as they bake. Alternatively, you can use half-and-half.
• Parmesan: Adds a salty, savory depth of flavor that complements the buttery Gruyère.
• Ground Mustard: A little ground mustard adds subtle tang and sharpness, balancing the richness of the cream and cheese without overpowering.
• Thyme: Fresh thyme adds an earthy element that balances the richness of the cheese.
• Garlic: Fresh garlic infuses the potatoes with savory, aromatic flavor. I do not suggest garlic powder, as it does not pack the same punch.
• Gruyère: A classic cheese in au gratin potatoes that really distinguishes them from other potato dishes. For the best results, grate it straight from the block.
• Chives: A sprinkle of fresh chives adds a pop of color and delicate onion flavor that brightens the potato stacks.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Potatoes. Peel and thinly slice potatoes on a mandoline.

Step 2: Combine Cream Mixture. To a large mixing bowl, add heavy cream, Parmesan, garlic, thyme, mustard, salt, and black pepper; mix well.

Step 3: Add potatoes to cream mixture, and toss well to coat.

Step 4: Prepare Muffin Pan

Generously grease a 12-cup muffin pan with nonstick coking spray. Cut parchment paper into thin strips, about 1-inch wide and long enough to fit across the bottom of each muffin cup with a few inches of overhang on each side. Place one strip in each cup, allowing the ends to extend above the rim.

Step 5: Assemble Potato Stacks. Divide about half the potato mixture among the muffin cups, using the larger potato slices first to create a sturdy base.

Step 6: Add Cheese. Sprinkle a little Gruyère cheese over each stack to help bind the layers together. Divide the remaining potatoes among the cups, reserving the smaller slices for the top.

Step 7: Bake. Cover with foil and bake for 35 minutes. Remove pan from oven and increase oven temperature to 400ºF.

Step 8: Add Cheese. Remove foil and sprinkle remaining 1/2 cup gruyere cheese evenly over each stack. Place back in the oven for 15 to 20 minutes, until the potatoes are tender and the cheese is melty and golden.

Remove potato stacks from the muffin pan and arrange on a serving platter. Garnish with fresh chives and serve.

Serving Suggestions

• Holiday Main Dishes: Serve alongside turkey, ham, beef tenderloin, or prime rib for a festive holiday dinner. I also love serving them alongside Pecan Crusted Chicken or Slow Roasted Salmon.
• Fresh Salads: Any of these incredible Thanksgiving Salad Recipes will pair beautifully with crispy potato stacks.
• Roasted Vegetables: Round out the meal with Balsamic Glazed Brussels Sprouts, Parmesan Roasted Cauliflower, or Coriander Roasted Carrots.
• Brunch: Pair these Au Gratin Potato Stacks with an omelette, vegetable frittata, or poached eggs for an elevated brunch spread.

Make-Ahead and Storage Tips

• Make-ahead: The potato stacks can be fully assembled 24 hours in advance. Cover with a greased piece of oil and refrigerate overnight, or until ready to bake. Let the potatoes sit at room temperature for 30 to 60 minutes before baking. You can also peel and slice the potatoes 24 hours ahead and store in an air-tight container until ready to assemble and bake.
• Storage: Store leftover potato stacks in an airtight container in the refrigerator for 3 to 4 days.
  • To reheat: For the best texture, arrange the stacks on a baking sheet and reheat in a 350ºF oven for 10 to 15 minutes, until heated through. Alternatively, rewarm in a 325ºF air fryer for 5 to 8 minutes.

More Holiday Side Dishes

VGVegetarian

Cheesy Butternut Squash Casserole

VGVegetarian

Twice-Baked Honeynut Squash

GFGluten-FreeNFNut-Free

Roasted Garlic Mascarpone Mashed Potatoes

VVeganVGVegetarianGFGluten-FreeDFDairy-FreeNFNut-Free

Brussels Sprouts with White Balsamic-Pear Chutney

If you try these Au Gratin Potato Stacks, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!