Creamy Potato Stacks

This creamy potato stack recipe transforms the classic potato gratin into elegant individual portions that are as visually stunning as they are delicious. The thinly sliced potatoes absorb the rich cream mixture while baking to golden perfection in a muffin tin, creating impressive servings that will elevate any meal from ordinary to extraordinary.

I first made these potato stacks for a holiday dinner when I wanted something more elegant than traditional mashed potatoes. The presentation was so spectacular that they've become my go-to impressive side dish whenever guests come over.

Ingredients

• Yukon gold potatoes: These creamy potatoes hold their shape while becoming tender and absorbing flavors perfectly. Their naturally buttery taste enhances the richness of the dish.
• Heavy cream: Creates the luxurious texture and helps the potatoes cook to tender perfection while forming a naturally thickened sauce.
• Garlic: Just one clove adds aromatic depth without overpowering the delicate potato flavor.
• Coarse salt: Enhances all the flavors and seasons the potatoes throughout as they cook.
• Black pepper: Adds subtle warmth and complexity to balance the richness of the cream.
• Dried dill weed: Brings a fresh herbal note that pairs beautifully with potatoes and cuts through the richness.
• Gruyere cheese: This nutty Alpine cheese develops a gorgeous golden crust while adding sophisticated flavor.

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to 350 degrees F and thoroughly coat a standard 12-cup muffin tin with nonstick cooking spray. Be generous with the spray to ensure easy removal after baking.

Slice the potatoes:

Using a mandolin slicer set to a thin setting approximately 1/8 inch thick slice all potatoes into uniform rounds. Consistency in thickness is crucial for even cooking and proper stacking.

Create the cream mixture:

In a large bowl combine the heavy cream garlic coarse salt black pepper and dried dill weed. Toss the potato slices in this mixture ensuring each slice gets coated with the seasoned cream.

Assemble the stacks:

Arrange the cream coated potato slices in each muffin cup creating neat vertical stacks. Fill each cup almost to the top but leave a small space for the cream. Pour any remaining cream mixture from the bowl evenly over each stack.

Initial baking:

Cover the entire muffin tin tightly with aluminum foil to trap steam and help cook the potatoes. Bake covered for 40 minutes which allows the potatoes to become tender while absorbing the cream.

Add cheese and finish baking:

Remove the foil and sprinkle each stack with Gruyere cheese. Return to the oven uncovered for an additional 20 minutes until the cheese is golden and bubbly and the potatoes are completely tender when pierced with a knife.

Rest and serve:

Allow the potato stacks to rest for 2-3 minutes after removing from the oven. This helps them set up and makes removal easier. Carefully run a thin spatula or butter knife around each stack and gently lift out to serve.

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I discovered the magic of Gruyere cheese in this recipe after experimenting with several varieties. Its nutty complexity and superior melting quality creates the perfect golden crust while complementing the creamy potatoes underneath. My family now judges all potato dishes against these stacks and nothing else quite measures up.

Make Ahead Tips

These potato stacks can be fully prepared up to 3 days in advance. After baking, allow them to cool completely before covering the muffin tin with plastic wrap and refrigerating. When ready to serve, reheat covered with foil at 325°F for about 20 minutes until warmed through. They also freeze beautifully after baking. Simply place cooled stacks on a baking sheet, freeze until solid, then transfer to freezer bags for up to 2 months. Reheat from frozen at 325°F for 30 minutes.

Flavor Variations

While the classic version is incredible, this versatile recipe welcomes creative adaptations. Try rosemary and parmesan for an Italian twist, or add crumbled bacon and cheddar for a loaded potato stack. Caramelized onions layered between potato slices add wonderful sweetness, while a pinch of nutmeg in the cream mixture creates subtle warmth perfect for holiday meals. For heat lovers, a dash of cayenne or smoked paprika transforms the flavor profile entirely.

Serving Suggestions

These elegant potato stacks pair beautifully with roasted meats, particularly beef tenderloin or a holiday ham. For a special dinner, serve alongside a simple green salad and roasted vegetables for color contrast. They make an impressive brunch item alongside eggs and fruit, or can be the star of a vegetarian meal with a mushroom ragout spooned over the top. For casual entertaining, place them on a platter with a sprinkle of fresh herbs for guests to help themselves.

Frequently Asked Questions

→ How thin should the potato slices be?

The potatoes should be sliced very thinly, ideally using a mandolin, to ensure even cooking and layering in the muffin tins.

→ Can I use a different type of cheese?

Yes, you can substitute Gruyere with Parmesan, Cheddar, or another cheese that melts well and complements the flavors.

→ Do I need to peel the potatoes?

Peeling is optional. Yukon gold potatoes have a thin, edible skin, so you can leave it on for added texture and nutrients.

→ Can I make these ahead of time?

Yes, you can assemble the stacks in the muffin tin, cover, and refrigerate for up to a day before baking.

→ What pairs well with potato stacks?

These stacks make a great side dish for roasted meats, grilled chicken, or even a simple green salad.