Cheese Scalloped Potato Stacks (Printable)
Individual potato stacks with melted cheddar and Gruyère baked in muffin tins
# What You'll Need:
→ Vegetables
01 - 1½ lbs Yukon Gold or Russet potatoes, peeled
02 - 1 clove garlic, minced
→ Dairy
03 - 1 cup heavy cream
04 - ½ cup whole milk
05 - 1½ cups shredded sharp cheddar cheese
06 - ½ cup shredded Gruyère cheese
07 - 2 tbsp unsalted butter, melted
→ Spices & Seasonings
08 - ½ tsp salt
09 - ½ tsp freshly ground black pepper
10 - ¼ tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
# Directions:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin generously with butter or non-stick spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into thin, even slices about ⅛ inch thick.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, black pepper, and half of the thyme leaves until well combined.
04 - Place the sliced potatoes in a large bowl and toss with the melted butter, ensuring each slice is evenly coated.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon about 1 teaspoon of the cream mixture over the potatoes, then sprinkle with a small pinch of both cheddar and Gruyère cheese. Repeat the layering process—potatoes, cream, cheese—until each cup is filled, pressing down gently as you build.
06 - Top each stack with a final generous sprinkle of the remaining cheddar, Gruyère, and thyme leaves.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the potatoes are fork-tender when pierced with a knife.
08 - Allow the stacks to cool in the tin for 5 minutes. Run a butter knife around the edges of each stack to loosen, then carefully remove and serve warm.
# Cooking Tips:
01 -
- The muffin tin does all the portioning work for you, and every single stack gets those irresistible crispy edges that everyone fights over.
- They look impressive enough for guests but come together with basic ingredients you probably already have in your kitchen.
02 -
- Do not skip greasing the muffin tin thoroughly, because the cheese will weld itself to the sides and you will be chiseling instead of serving.
- The foil tent matters more than you think: leaving it uncovered the whole time dries out the tops before the centers are cooked through.
03 -
- A mandoline slicer is worth the small investment here because consistent slice thickness is the single biggest factor in even cooking.
- Press down firmly on each stack as you build the layers so they hold together when you unmold them later.