Cheesy Potato Gratin Stacks in Muffin Tin Recipe

If you’re looking for a deliciously indulgent yet perfectly portioned side or appetizer, you’ve got to try this Cheesy Potato Gratin Stacks in Muffin Tin Recipe. I absolutely love how these little stacks come out tender, cheesy, and with just the right amount of golden crust. Every time I make them, my family goes crazy—they’re cute, convenient, and packed with comforting flavors. Plus, using a muffin tin means everyone’s gets their own perfectly sized gratin without the fuss. Trust me, once you make this, it will become a regular feature at your table.

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Ingredients You’ll Need

Every ingredient here plays a pivotal role—the starchy potatoes give you that fluffy interior while the gruyere cheese adds just the right tang and melt. You’ll find fresh thyme brightens things up and a touch of garlic makes all the difference. I always recommend picking good quality butter and cream for that rich finish.

• Starchy Potatoes: Choose large, long potatoes like Russet or King Edwards for that fluffy, creamy texture that sticks together best when baked.
• Butter: Unsalted butter lets you control the saltiness; also used to brush the muffin tin so your gratin stacks won’t stick.
• Garlic Cloves: Freshly minced for that subtle aromatic punch that infuses the creamy sauce without overpowering the dish.
• Heavy / Thickened Cream: This is the star that binds the potatoes and cheese beautifully, delivering smoothness and richness.
• Fresh Thyme Leaves: Adds herbal freshness that brightens the heaviness of the cheese and cream.
• Salt and Black Pepper: Essential for seasoning – I find freshly ground black pepper really lifts the dish.
• Gruyere Cheese (Sliced and Shredded): My go-to melting cheese for gratins because it melts evenly and has a nutty flavor; though feel free to swap with Swiss or Monterey Jack.
• Oil Spray: Optional, but handy for prepping the muffin tin if you want to reduce butter usage.

Variations

One of the things I love about the Cheesy Potato Gratin Stacks in Muffin Tin Recipe is how easy it is to mix things up. I often tweak the herbs or cheese based on what I have in the fridge, and it always works out beautifully. Feel free to customize it to fit your taste buds or dietary needs!

• Herb Swap: When I ran out of thyme, I used rosemary and it brought a woodsy flavor that complemented the cheese wonderfully.
• Dairy-Free Version: Try a coconut cream and nutritional yeast combo with a mild dairy-free cheese to keep that creamy-cheesy vibe without the dairy.
• Spicy Kick: Adding a pinch of smoked paprika or red pepper flakes into the cream sauce gives the stacks a subtle warmth that I personally love for dinner parties.
• Cheese Variations: While gruyere is my favorite, I’ve replaced it with sharp cheddar for a more robust bite when serving with bacon and eggs for breakfast.

How to Make Cheesy Potato Gratin Stacks in Muffin Tin Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F (180°C). I like to melt butter in a small pan and lightly brush each muffin tin cup with it—this helps the stacks release cleanly after baking and adds that extra buttery goodness on the edges. If you want, you can opt for an oil spray instead, especially if you’re watching fat intake.

Step 2: Make the Creamy Garlic Sauce

Using the remaining butter, quickly sauté the finely minced garlic for about 20 seconds—just until fragrant, not browned. Then add your heavy cream along with salt, and bring it just to a simmer. Let it bubble gently for 30 seconds before removing from heat and keeping it warm. This sauce is the magic glue that holds your stacks together and imparts that luscious flavor.

Step 3: Slice and Shape Your Potatoes

Peel your potatoes and trim the bottoms so they stand upright on their own. I discovered this trick because uneven bases made the stacks tilt, which isn’t ideal when you want those neat layers. Using a mandoline slicer (or a very sharp knife) cut the potatoes into super thin 2mm slices. The thinness helps them cook through evenly and creates tender layers when baked.

Step 4: Assemble the Stacks

Place potato slices into each muffin tin cup, filling them about halfway up. Try to pick slices that fit nicely for tidy stacks—it makes serving easier and prettier too. Drizzle about 1 teaspoon of the cream sauce over each stack to keep things moist and flavorful. Pop a slice of gruyere cheese on top before layering on more potatoes until the stack rises about 1cm above the tin rim. Pour the rest of your cream over the stacks and sprinkle thyme leaves over each, saving a pinch to finish later.

Step 5: Bake the Potato Gratin Stacks

Cover the muffin tin loosely with foil and bake for 40 minutes. You’ll want the potatoes fully tender inside—that’s when a small knife slides through effortlessly. Afterward, remove the foil, sprinkle the shredded gruyere cheese over each stack, and bake uncovered for an additional 10 minutes or until those cheesy tops turn beautifully golden and bubbling.

Step 6: Garnish and Serve

Finish with a sprinkle of the remaining thyme for a lovely fresh note. Let the stacks rest in the tin for about 5 minutes so they firm up enough to pop out easily. I usually use a small butter knife to gently loosen the edges—careful not to tear those delicate layers—and then serve straight from the tin or on individual plates.

How to Serve Cheesy Potato Gratin Stacks in Muffin Tin Recipe

Garnishes

I love adding a sprinkle of fresh thyme after baking—it brightens the rich cheese and cream flavors perfectly. Sometimes, I also scatter chopped chives or a light dusting of smoked paprika for a little extra zest. If you want to be fancy, a tiny dollop of crème fraîche or sour cream adds a lovely tang alongside.

Side Dishes

These cheesy stacks make a killer side for roasted meats like chicken or beef. I’ve also served them with crispy bacon and fried eggs for brunch, and they pair beautifully with fresh salads—think arugula with a lemony vinaigrette to cut through the richness. Honestly, they’re so versatile you can slide them into almost any meal.

Creative Ways to Present

For special occasions, I like to present these gratin stacks on a rustic wooden board with small ramekins of mustard or herb-infused sour cream alongside. Another time, I layered them between fresh greens to create colorful individual appetizer plates. They also make adorable finger foods at parties—easy for guests to grab and enjoy without utensils.

Make Ahead and Storage

Storing Leftovers

My go-to method is to let the potato gratin stacks cool completely, then store them in an airtight container in the fridge for up to 3 days. When I reheat them, I find that baking them at 350°F (180°C) for about 10 minutes helps maintain that lovely crispy top without drying out the potatoes.

Freezing

I’ve successfully frozen these after baking. Just make sure they’re fully cooled before wrapping tightly in foil or freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge, then reheat in the oven until warmed through and crisp on top. This saved me on more than one busy weeknight!

Reheating

To keep the best texture, reheat these in the oven rather than the microwave. Pop them in a preheated 350°F oven for 10–15 minutes until heated through and the cheese has that joyful melt again. If you’re in a rush, the microwave works but expect the crust to soften a bit.

FAQs

Final Thoughts

This Cheesy Potato Gratin Stacks in Muffin Tin Recipe holds a special place in my heart because of how effortlessly it transforms simple ingredients into something elegant and comforting. It’s perfect for impressing guests, adding variety to family dinners, or even jazzing up your brunch. I recommend giving it a try soon—you’ll enjoy the crispy edges, creamy inside, and cheesy bliss all wrapped up in a neat little package. Once you’ve made them, I’d bet you’ll keep coming back to this recipe as much as my family does!

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