These adorable Potato Gratin Stacks are the mini version of Potatoes au Gratin (Dauphinoise). Layers of thinly sliced potato baked in a muffin tin with cream, cheese, garlic and thyme, the best bit are the crusty caramelised cheesy edges!
Serve as a potato side for dinner. Breakfast with eggs. Party food bites. So many possibilities!
Mini Potato Gratin Stacks (Dauphinoise)
All you need to know is that these Mini Potato Gratin Stacks are cheesy, creamy and ridiculously irresistible. I mean, let’s be blunt. Potatoes + cheese + cream + garlic + butter. BAM! That’s a home run right there!
Actually, they’re a mini version of French Potato Gratin / Dauphinoise. I’ve said it before and I’ll say it again – everything is better in mini form, not just because it’s cute. But because you get the whole thing to yourself.
Right? 🤷🏻♀️
Besides not having to share, making these in mini form means you get nice golden cheesy edges on each piece which might be my favourite part. No golden edges when you make Dauphinoise the usual way!
What you need to make Mini Potato Gratin Stacks
Here’s what you need to make these:
Potatoes – Use starchy or all-rounder ones so they become fluffy when cooked and absorb flavour. Sebago (the common dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards and red delight are all ideal.
If you use waxy potatoes, the layers sort of slip apart when you cut into them.
Shape – Opt for long thin ones so you have less offcuts when trimmed into a cylinder shape to cut slices that fit the muffin thin.
Cheese – Gruyere and Swiss cheese are my favourites here, for their melting quality and flavour. Any cheese that melts will work just fine – cheddar, Colby, tasty cheese. I tend not to use mozzarella because it doesn’t have as much salt / flavour as other cheese but you can if you wish.
Shredded and sliced – I find it best to use slices of cheese between the potato layers and shredded cheese on top.
Cream – Thickened / heavy cream works best because it’s thicker so it pools on the layers better.
Garlic – For flavour, to infuse the cream sauce.
Thyme – Classic herb flavouring for Dauphinoise.
How to make Mini Potato Gratin Stacks
Assembling each gratin stack does take a little more effort than making one big bubbly Dauphinoise for sharing. But it’s worth it – especially for the golden cheesy edges that you never get when you make one big gratin bake!!
1. Cutting the potato slices
Peel and trim – Peel the potatoes then cut the base so it is stable when standing upright. Then trim the potato to make a (rough!) cylinder shape. It doesn’t matter if they are not a perfect round – mine aren’t!. Once they are cooked, you can’t really tell if your potatoes are a little more hexagon-y or octogon-y, or even rectangular or triangular!!!
Check size – The cylinder should be the size of the muffin tin holes.
Potato cylinders – Repeat with remaining potato. To fill a standard 12 hoc muffin tin, you will need 3 potato cylinders cut from 1.2 kg / 2.4 lb of potato.
Slice thinly – Using either a mandolin or a sharp knife, cut the potato into 2mm / 0.1″ thin slices.
Separate slices – Use your fingers to separate the slices as they have a tendency to stick. We want to make sure the creamy sauce seeps between all the potato layers!
Cream sauce – Melt the butter in a saucepan then sauté the garlic for 20 seconds or until it smells amazing. Then add the cream and salt, and simmer for 30 seconds to bring the flavours together.
Now, we’re ready to assemble!
2. Assembling the gratin stacks
Fill halfway – Place a stack of potato slices in the muffin tin hole so they come up halfway.
Pour over cream – Drizzle about 1 teaspoon of cream over the potatoes. No need to be exact here, just use about half the cream.
Cheese slices – Top with a slice of cheese.
Potato and cream – Top each stack with another stack of potatoes so they are just higher than the rim of the muffin tin. We want to make them taller because they sink slightly once cooked.
Then drizzle the remaining cream over each stack.
3. Bake!
Thyme – Sprinkle each stack with most of the thyme. Reserve a bit to sprinkle on at the end. A hint of fresh thyme is a really nice finishing touch!
Cover and bake – Cover loosely with foil then bake for 40 minutes at 180°C/350°F or until the potato is cooked. Check by inserting a knife all the way to the bottom – there should be no resistance.
Cheese then oven – Top with the shredded cheese and return to the oven uncovered for 10 minutes or until the cheese is melted and there are some lovely golden spots on the surface.
Garnish with thyme & serve! Sprinkle the top with the remaining thyme, then serve immediately!
What to serve with Mini Potato Gratin Stacks
You will want to eat them straight out of the oven, and they are certainly tasty enough to do so! But actually, they are intended to be a side dish.
I tend to pull these out for special occasions when we want a side dish that’s a bit special. Think, holidays and celebratory gatherings, alongside things such as:
the most glorious buttery, herby, garlicky roast chicken
the roast pork of your dreams (because it’s completely encased in crackling)
a grand Thanksgiving Turkey (brined is the only way!)
a big juicy steakhouse steak
If you make these for just-a-usual-midweek-dinner, I wish I was you. I could eat these everyday and never tire of them. There’s a reason my nickname was Potato Girl when I was growing up!! – Nagi x
Watch how to make it
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Cheesy Potato Gratin Stacks (Muffin Tin)
Ingredients
- Oil spray
- 1.2 kg / 2.4 lb starchy potatoes , large long ones (Note 1)
- 30g /2 tbsp butter , unsalted
- 2 garlic cloves , finely minced
- 1/2 cup heavy / thickened cream
- 1 tsp fresh thyme leaves (or 3/4 tsp dried)
- 1/2 tsp salt
- Black pepper
- 75g / 2.5 oz gruyere cheese sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2)
- 3/4 cup gruyere cheese (or other melting cheese), shredded
Instructions
- Preheat oven to 350°F/180°C (all oven types).
- Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
- Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
- Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
- Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
- Cream: Drizzle each potato stack with 1 tsp of cream mixture – use 1/2 of the mixture.
- Cheese slice: Top with cheese slice.
- Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
- Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
- Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- Garnish with thyme: Sprinkle with remaining thyme.
- Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
- To Serve: Dinner – serve as a side. Finger food – serve warm as is. Breakfast – serve with eggs and bacon.
Recipe Notes:
Nutrition Information:
Originally published September 2015. Updated November 2021 with improved recipe, new instructional photos and better video.
Life of Dozer
Happy to help with the washing up….!
This is how I deal with dishes on big recipe development days for the cookbook – pile them into tubs to keep them out of the way then do giant loads at a time. The amount of dirty pots and pans we generate on big cook days is pretty phenomenal…!!!
Fida | Sweet and Savoury Pursuits says
These look so good, I think I would have eaten half of them if I was photographing them at lunch time! I just love the picture with the two little potato stacks, so beautiful.
Nagi | RecipeTin says
Oh Fida, I was a disgrace when I was photographing these. I kept picking at them!!! 🙂
Nancy | Plus Ate Six says
I love that you’re giving your food away to the less fortunate in your area Nagi – that is quite wonderful.
As are these little bites – although I’m pretty sure those calories would soon mount up because how could you stop at just 1. Or 3? 🙂
Nagi | RecipeTin says
Thanks Nancy! I do have to admit, makes me feel kinda good 🙂 Love having my food appreciated!!
Rachel (Rachel's Kitchen NZ) says
Mmm – fabulously delicious morsels – Nagi!
Nagi | RecipeTin says
THANKS RACH!!! 🙂
Olivia @ Olivia's Cuisine says
oMg, Nagi! Julia’s potato Gratin is one of my favorite recipes ever. So believe me when I say I am DROOLING over these! They are absolutely genius. Also, I first laughed a lot at the story about your mom emailing you about you being on a diet (mine does the same), but then got really touched that you deliver your food to the homeless. I usually bring it to my coworkers but that’s a great idea. You have such a big, generous heart and I admire you SO MUCH! ❤️
Nagi | RecipeTin says
I know!! It’s one of my favourite recipes ever TOO!!! OMG so glad it’s not just my mum. MUM’s!! Only they can get away with giving us grief like that! 😉
lindsay Cotter says
i love the inspiration behind these! and yes, mini everything is healthy! pinning!
Nagi | RecipeTin says
Thanks Lindsay!! 🙂 N x
lindsay Cotter says
p.s was this with your 50mm 1.4?
Nagi | RecipeTin says
Yup, sure was! I got up real close then moved back inch by inch until my lens would auto focus 🙂
Marisa Franca @ All Our Way says
These look and sound wonderful! — you are a genius or at least a sorceress for those of us who have to limit some of the white stuff and of course cheese. I have no self-control whatsoever. It is pathetic but this recipe is going into my recipe box ASAP. Don’t know whether I should thank you or not 🙂 you little devil you!!
Nagi | RecipeTin says
Oh Marisa! Just be like me and go get more STRETCHY CLOTHES for your wardrobe!! Let’s make a batch – you have half, I get the other half!! 🙂
Eileen says
Love your work Nagi. Every single recipe I’ve used from your blog has turned out perfectly. Especially appreciate how you filter down information/advice/recipes from other chefs and bloggers and make them relevant to me. Just a question about your cheesy potato gratins which I’m going to make tomorrow… how do you turn them out of the muffin pan? Just turn them out? Won’t they kind of fall apart? Do they ever get stuck? Keep cooking!
Nagi | RecipeTin says
Hi Eileen! Thanks for your lovely message 🙂 I’m so glad you enjoy my recipes! Because of the butter and cream, these slip right out of the muffin tin with the help of a tablespoon or butter knife, and also because it is sprayed before putting the potato in. Because of the type of potatoes used i.e. starchy ones, they break down and become soft so they sort of bond together. Also the little sprinkle of cheese in the middle layer helps keep them together. Some of mine kind of tilted when I took them out, but mostly they hold together very nicely. Thank you for the question though, I will update the recipe! Hope you love it!! N x
Abbe @ This is How I Cook says
Now this just really take the cake. These are even better than frosting!
Nagi | RecipeTin says
Ha! So true! Hmm, maybe we could frost them. With cheesy mashed potato! Can you imagine this with piped mashed potato topping?! With a drizzle of gravy!!!
Maddy O'Shea says
Hi Nagi, I am new to your blog and absolutely love your recipes!!
I also wanted to thank you soo very much for the wonderful Notes
you take time to include.Also your humour I smile every time…
Nagi | RecipeTin says
Hi Maddy! I’m so glad you enjoy my recipes! Thank you so much for taking the time to leave this message! Hope you are having a wonderful weekend. 🙂
Gloria | Food Oh Glorious Food says
These look so good! And so perfect! Can’t wait to make these. At 85 calories per stack, I’m allowed 5-6, right? :-p
And feel free to deliver to me! But seriously, you’re amazing to donate your food – those very lucky people not only get a much needed feed, but a truly amazing culinary experience too. You rock! x
Nagi | RecipeTin says
6? Yes. Half for you, half for me! 🙂
SHOBELYN says
This look so delicious, Nagi. I can eat all of this in one sitting.
Nagi | RecipeTin says
No way! You are way too skinny. ME, I could!! 😉
leslie says
Wow, this recipe is just what I needed. I am so in need of a new potato recipe. This will be perfect for kids and to make with them!! I think I will add Cajun seasoning to mine! Also love your pics too amazing photography.
Nagi | RecipeTin says
Thanks Leslie! I think Cajun would be a great addition to this 🙂 In fact, it lends itself to any flavourings of choice really! Hope you try it soon! N x
Norma Johnson says
O M G these look so yummy. Can’t wait to make them.
Nagi | RecipeTin says
YES YOU SHOULD!!! 😉
Immaculate says
These are just beautiful, Nagi. How impressive these would look on any holiday table! I don’t know if I should just stare at them or eat them. Definitely eating them.
Ciao Florentina says
Oh my tastebuds ! Shut up ! I’m about to go make these right now, but it’s just me and the dogs and who knows what’s gonna happen ? I’m gonna stuff my face with the entire portion.
Nagi | RecipeTin says
BA HA HA!!! Isn’t that the best time to make something like this? But none for the dogs! Garlic is bad for dogs!! 🙂
Barb Finch says
Oh my goodness, these sound and look amazing! So pretty and a nice idea for company. And Nagi, I love that you give your extra food to the needy!
Nagi | RecipeTin says
Thanks Barb! Actually, it was a bit of a weight off my shoulders when I started doing that!! The burden and logistics of too much food was such a hassle because I could never bring myself to throw food out so I was constantly trying to find people to take my excess food!!
Marlene says
These look fabulous! Can’t wait to make them. I know they will be superb, Nagi.
Nagi | RecipeTin says
Thanks Marlene! Yup, these are pretty foolproof. Can’t go wrong with that combination of flavours!! Have a great weekend Marlene! N x
annie@ciaochowbambina says
So these could quite easily become the reason the percentage of stretchy clothes in my closet increases… These are so pretty and crispy and perfect. Almost too pretty to eat…ALMOST!
Nagi | RecipeTin says
I bet you – hands down – that I will always have more stretchy clothes in y wardrobe!! 😉
Rhonda says
As I also do a bit of extra cooking, I have made friends with our local fire department. They are in and out all day/night long, and appreciate a donated meal. Several of them are excellent cooks and I’ve shared your recipes with them too!Even at weird hours of the day/night (I start cooking, and have delivered at midnight! LOL.
I’m cooking dinner for 6 tomorrow night, but I think I’m going to have to make 2 batches. I don’t think 1 is going to be enough!
Thanks bunches!
Nagi | RecipeTin says
Oh Rhonda! That is such an excellent idea, thank you!! I will find my local fire station and offer them my excess 🙂 How kind of you to take them your surplus food! N x
Rhonda says
Yummm!! Made a batch and a half last night and there was nothing left! We were digging the melted, crunchy cheese out of the cupcake tins! Then I started telling my friend about all your recipes, she’ll be visiting you soon! (i was a bit nervous cooking for the first time for her hubby, he’s an AMAZING cook) Thanks Nagifor helping me look good! LOL
Nagi | RecipeTin says
YAY YAY!! I’m SO GLAD you enjoyed it! Aren’t the crunchy cheese bits the best? I do that too!!! Though I don’t share. There is no “we” when I am digging the melted crunchy cheese out of the muffin tin!! 😉
Susan says
These sound wonderful. You know it has never occurred to me that a food blogger would have tons of extra food. I like what you are doing with your extra – it means everybody wins.