Cheesy Potato Gratin Stacks (Muffin Tin)

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Rest Time: 5 minutes

• Total Time: 60 minutes

• Yield: 12 stacks (1 standard 12-cup muffin tin)

• Intensity: ⚫⚫⚪⚪⚪ (Easy to Medium)

  • Why? Requires careful mandoline slicing for uniformity, but assembly is simple layering. No complex techniques.

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Ingredients

• 2 lbs (900g) Russet or Yukon Gold potatoes (about 3-4 medium)

• 1 ½ cups (150g) shredded Gruyère cheese (or sharp white cheddar)

• ½ cup (50g) shredded Parmesan cheese

• 1 cup (240ml) heavy cream

• 2 cloves garlic, minced

• 1 tsp fresh thyme leaves (plus extra for garnish)

• 1 tsp kosher salt

• ½ tsp black pepper

• ¼ tsp nutmeg (freshly grated preferred)

• 2 tbsp unsalted butter (for greasing the tin)

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Instructions

1. Preheat & Prepare Pan

Preheat your oven to 400°F (200°C). Generously grease all 12 cups of a standard muffin tin with the 2 tablespoons of butter. Do not use paper liners—they will stick and prevent the cheese from caramelizing directly on the metal.

2. Make the Cream Base

In a large measuring cup or small bowl, whisk together the heavy cream, minced garlic, thyme, salt, pepper, and nutmeg. Set aside.

3. Slice the Potatoes (Most Critical Step)

Peel the potatoes. Using a mandoline slicer (or a very sharp knife), slice the potatoes into 1/8-inch (3mm) thick rounds. Do not rinse the slices—you want the natural starch to help the cream thicken.

4. Layer in the Tin

Place the potato slices into a large mixing bowl. Pour the seasoned cream mixture over them. Use your hands to toss gently, ensuring every slice is coated.

Now, build each stack directly in the muffin cup:

• Take 3-4 potato slices and overlap them slightly in the bottom of the cup.

• Sprinkle a pinch of Gruyère.

• Add another 2-3 slices, a pinch of Gruyère, and a tiny pinch of Parmesan.

• Repeat until the cup is filled slightly above the rim (they will shrink as they bake).

• Press down gently with your fingers to compact.

5. Add the Final Cheese & Liquid

After all 12 cups are layered, pour any remaining cream mixture from the bowl evenly over the tops. Sprinkle the remaining Gruyère and Parmesan over each stack.

6. Bake

Place the muffin tin on a baking sheet (to catch drips). Bake for 30 minutes at 400°F. Then, without opening the oven, turn the heat up to 425°F (220°C) and bake for another 5 minutes until the tops are deeply golden brown and bubbly.

7. Rest & Unmold

Remove from oven. Let rest in the pan for exactly 5 minutes. Run a thin knife around the edge of each stack. Use a spoon to gently lever them out onto a serving platter. If they resist, wait 1 more minute—the cheese needs to set.

8. Garnish & Serve

Sprinkle with fresh thyme leaves and a pinch of flaky sea salt. Serve warm.

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Chef’s Notes

• Make ahead: Assemble the stacks completely (without baking), cover with foil, and refrigerate for up to 24 hours. Add 10 minutes to the bake time.

• No mandoline? Use a food processor with a 2mm slicing disc. Uniform thickness is non-negotiable for even cooking.

• Variation: Add crispy bacon bits or caramelized onions between layers.

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Nutrition Information

Per stack (1 of 12 servings)