Cheesy Mini Potato Gratin Stacks are crispy on the outside, creamy inside, and perfect as a side dish or appetizer. 🧀🥔 They’re usually baked in a muffin tin so each stack becomes a small cheesy potato tower.
Ingredients
- 4–5 medium potatoes (Yukon Gold or russet), thinly sliced
- 1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
- ¾ cup heavy cream (or half-and-half)
- 2 tbsp melted butter
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Fresh parsley or chives for garnish
Instructions
- Preheat oven to 375°F / 190°C. Grease a 12-cup muffin tin with butter or cooking spray.
- Slice potatoes very thin (a mandoline or sharp knife works best).
- Mix the cream mixture
In a bowl combine cream, melted butter, garlic, salt, pepper, and paprika. - Build the stacks
- Place a slice of potato in each muffin cup.
- Sprinkle a little cheese.
- Add another potato slice and repeat until each cup is stacked almost to the top.
- Add cream
Spoon a little cream mixture over each stack so it soaks down between the layers. - Bake
Bake 35–40 minutes until potatoes are tender and the tops are golden and crispy. - Rest and serve
Let them cool 5 minutes, remove with a spoon, and garnish with parsley or chives.
Tips for the best stacks
✔ Use very thin potato slices so they cook evenly.
✔ Press the stacks down slightly before baking.
✔ Add bacon bits or caramelized onions for extra flavor. 😋
If you’d like, I can also show you:
- A 4-ingredient lazy version of mini potato gratin stacks
- An air fryer version (faster and crispier)
- A restaurant trick that makes the edges extra crunchy.
