This is a fun recipe because it’s easy to make, yet looks so elegant! My kids like this (they think the stack is fun) or it could also make a nice side dish to a fancier dinner if you are entertaining. It’s so delicious…
Personal Potato Gratin Stacks
- Baking potato – 1 (for 2 servings)
- Gruyère cheese
- Salt and pepper
To make these potato gratins, preheat your oven to 400ºF. Use a mandoline to slice a baking potato into 1/8th of an inch slices. Make sure the slices are all the same size so that the potatoes cook evenly. One potato makes about 6 gratin stacks. Two stacks per person is probably sufficient for most people, but we each ate 3 and wanted more!
Coat a muffin tin with non-stick spray. Put 2 potato slices into each of the cups, and season them with salt and pepper. Sprinkle on some shredded Gruyère cheese. Repeat this process until your muffin tins are full, about 2 more times/4 more slices.
After you’ve salted and peppered the top potatoes, pour 1 tablespoon of cream into each cup. Sprinkle more shredded cheese over the tops.
Bake the potato gratins for 30 minutes or until the cheese is brown and the potatoes can easily be pierced with a fork. Run a small knife around the edges of the stacks to break them free from the muffin tin, and pop them out. I don’t know what happens to the cream, but these potato stacks aren’t liquidy at all.
The top layer is crisp from the cheese and the heat, and the bottom layer is crisp from touching the hot metal muffin tin. And the in-between layers are perfectly soft and cheesy. You can pick these stacks up with your fingers and take bites out of them (me), cut them with a fork and knife like a civilized person (David), or peel each layer apart for more individualized attention (also me). I want another one right now.