Mini Stacked Potato Gratins With Cheese

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Mini Stacked Potato Gratins With Cheese are the ultimate side dish that combines elegance with comfort food vibes, perfect for any festive table.

Whether you’re planning your Christmas side dishes or searching for a winning addition to your Thanksgiving sides, these cheesy potatoes are sure to impress.

They’re also a great choice for potluck side dishes, and as a vegetarian side, they’re a crowd-pleaser that everyone will love. I

Imagine creamy layers of perfectly cooked potatoes, infused with garlic and thyme, topped with melty Gruyère cheese—these are the sides for the holidays you’ve been waiting for!

Mini Stacked Potato Gratins With Cheese Ingredients

These ingredients aren’t just random picks; they each play a crucial role in creating the perfect balance of flavors and textures in your gratins:

• Potatoes: Starchy potatoes are key for that fluffy, tender texture inside, with a crisp, golden exterior.
• Butter: Adds richness and a subtle, savory flavor that complements the potatoes perfectly.
• Garlic: Infuses the cream sauce with a fragrant, savory note that takes the gratins to the next level.
• Heavy Cream: Provides the necessary creaminess that makes each bite melt in your mouth.
• Thyme: Whether fresh or dried, thyme adds a subtle earthiness that enhances the overall flavor profile.
• Salt & Black Pepper: Essential for balancing and bringing out the flavors of the dish.
• Gruyère Cheese (sliced and shredded): The star ingredient that offers a nutty, complex flavor and a beautifully melted topping.

Tips and Notes

• Potato Selection: Use russet or Yukon Gold potatoes for the best texture. They have the right starch content to create that fluffy inside and crispy outside.
• Even Slicing: For uniform cooking, slice the potatoes evenly using a mandolin. If you don’t have one, a sharp knife will work too—just take your time.
• Cheese Swap: If you can’t find Gruyère, other cheeses like Emmental or sharp cheddar will work well, though the flavor will be slightly different.
• Muffin Tin Prep: Make sure to generously coat the muffin tin with butter or spray to prevent sticking and ensure the gratins come out easily.
• Don’t Rush the Resting: Let the gratins rest for a few minutes after baking; this helps them set and makes it easier to remove them from the tin.

How to Make Mini Stacked Potato Gratins With Cheese

1. Preheat the Oven: Start by setting your oven to 350°F (180°C). This temperature is perfect for ensuring the potatoes cook evenly and the cheese melts beautifully.
2. Prep the Muffin Tin: Melt the butter over medium heat and brush the muffin tin holes lightly with it. Set the remaining butter aside for later.
3. Make the Cream Sauce: Add minced garlic to the melted butter in the saucepan, cooking just until fragrant, about 20 seconds. Stir in the heavy cream and salt, bringing it to a gentle simmer. Let it simmer for 30 seconds, then remove from heat.
4. Slice the Potatoes: Peel the potatoes and cut their bases to create a flat surface. Slice into uniform, thin rounds (about 2mm thick) using a mandolin or knife.
5. Assemble the Stacks: Layer the potato slices in the muffin tin, filling each halfway. Drizzle each stack with a teaspoon of the cream mixture, then top with a slice of Gruyère.
6. Add More Layers: Continue stacking potatoes until they rise slightly above the muffin tin rim. Drizzle the remaining cream over the stacks and sprinkle with thyme.
7. Bake Covered: Cover the muffin tin with foil and bake for 40 minutes, or until the potatoes are tender.
8. Finish with Cheese: Remove the foil, top each stack with shredded Gruyère, and bake uncovered for another 10 minutes until the cheese is golden and bubbly.
9. Garnish and Rest: After baking, let the gratins rest for 5 minutes. Garnish with the remaining thyme before serving.

Storage

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the gratins in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
• Freeze: These gratins freeze well. Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 350°F (180°C) until warm.

What to Serve with Mini Stacked Potato Gratins With Cheese

These Mini Stacked Potato Gratins pair beautifully with:

• Roast Pork: The savory, rich flavor of roast pork pairs beautifully with the creamy, cheesy potatoes.
• Baked Paprika Chicken Thighs: The smoky, slightly spicy flavor of paprika chicken contrasts perfectly with the gratins’ rich creaminess.
• Meatloaf: A classic comfort food combo—serve these gratins alongside a hearty meatloaf for a satisfying meal.
• Braised Lamb: The tender, flavorful lamb is elevated when paired with these elegant, cheesy potato stacks.

These combinations will make any meal feel special, whether it’s a simple weeknight dinner or a festive holiday dinner.

Other Sides to Try!

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