Layer potato slices with these 3 ingredients for a baked side dish you’ll crave again.

 

Oven-Baked Potato Gratin Stacks

This recipe puts a fun, individual spin on the classic French gratin dauphinois. By baking the potatoes in a muffin tin, each stack develops deliciously crispy edges while staying luxuriously creamy and tender in the center. They are the perfect elegant and easy-to-serve side dish for dinners and gatherings—no more scooping from a shared casserole dish!

Equipment Needed

• Mandoline slicer or sharp knife

• Mixing bowl

• 12-cup muffin tin

• Aluminum foil

Ingredients

• 2 lbs Russet or Yukon Gold potatoes

• 1 ½ cups heavy cream

• 1 ½ cups shredded cheese (Cheddar or Colby Jack work well)

• 1 ½ teaspoons salt

• ½ teaspoon black pepper (to taste)

• Butter or non-stick cooking spray, for greasing

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray. This is essential for ensuring the potato stacks release cleanly after baking.

Step 2: Slice the Potatoes
Peel the potatoes and slice them into thin, uniform rounds, about 1/8-inch thick. Using a mandoline is the best way to achieve even slices, but a sharp knife and a steady hand will also work well.

Step 3: Prepare the Cream
In a mixing bowl, combine the heavy cream with the salt and pepper. Stir well to ensure the seasoning is evenly distributed.

Step 4: Assemble the Stacks
Begin layering the ingredients in each muffin cup. Place a few potato slices in the bottom, then sprinkle with a little cheese. Continue alternating layers of potatoes and cheese until the cup is nearly full. Gently press down on the layers to compact them slightly.

Step 5: Add the Cream
Carefully pour the seasoned cream into each muffin cup. Allow it to seep down between the potato layers. Fill each cup until the cream reaches just below the top layer of potatoes.

Step 6: Bake
Cover the muffin tin loosely with a sheet of aluminum foil and bake for 25-30 minutes. This initial covered baking steams the potatoes, ensuring they become perfectly tender. Remove the foil and continue baking for another 15-20 minutes, or until the tops are golden brown and the potatoes are easily pierced with a knife.

Step 7: Cool and Serve
Let the gratin stacks rest in the muffin tin for 5-10 minutes. This allows them to firm up, making them easier to remove. To serve, gently run a thin knife around the edge of each stack and carefully lift them out of the tin. Serve warm.