Au Gratin Potato Stacks
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.
Servings: 6
Ingredients
- Non-stick cooking spray for greasing
- 2 lbs. russet potatoes, peeled and ends trimmed
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmigiano-Reggiano (~1.5 ounces)
- 2 garlic cloves, grated
- 2 tsp. fresh thyme leaves
- 1 tsp. ground mustard
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3/4 cup shredded Gruyère cheese, divided
- Finely chopped fresh chives for garnish
Instructions
- Preheat oven to 375ºF.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 either side. Place one strip in each cup, allowing the ends to extend above the rim. (These will act as the handles, making it easier to lift the potato stacks out of the muffin tin after baking. See step-by-step photos in post for reference.)
- Prepare Potatoes: Peel potatoes and trim off the ends. Thinly slice potatoes into 1/8-inch thickness on a mandoline.To a large mixing bowl, combine heavy cream, Parmesan, garlic, thyme, ground mustard, salt, and black pepper; mix well. Add potatoes and toss well to thoroughly coat.
- Assemble Potato Stacks: Divide about half the potato mixture among the prepared muffin cups, using the larger potato slices first to create a sturdy base. Sprinkle 1/4 cup Gruyère cheese evenly over each stack (~1 teaspoon per stack) to help bind the layers together. Divide the remaining potatoes among the cups, reserving the smaller slices for the top.Bake: Cover with a greased piece of foil and bake at 375ºF for 30 to 35 minutes, until potatoes are nearly cooked through. (A paring knife should slide through the layers easily, with just a little resistance.) Remove pan from oven and increase oven temperature to 400ºF. Remove foil and sprinkle remaining 1/2 cup Gruyère cheese evenly over potato stacks (~2 teaspoons per stack). Place pan back in the oven for 15 to 20 minutes, until the potatoes are completely tender and the cheese is melted and golden.
- Let the potato stacks cool in muffin tin for at least 5 minutes to help them set. Use an offset spatula or butter knife to loosen them around the edges. Gently grasp both ends of the parchment strips and lift each stack out of the tin.Arrange on a serving platter and garnish with chopped fresh chives.
Notes
- 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.
Nutrition
Serving: 2stacks | Calories: 315kcal | Carbohydrates: 38g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Sodium: 479mg | Fiber: 3g | Sugar: 2g