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Au Gratin Potato Stacks

Au Gratin Potato Stacks
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Au Gratin Potato Stacks combine the creamy, cheesy comfort of classic au gratin potatoes with an elegant layered presentation. Featuring tender Yukon Gold potatoes, sharp cheddar, Gruyère cheese, and a rich cream sauce, this dish makes a stunning and delicious side perfect for family dinners or special occasions.

Ingredients

Scale

Potatoes

  • 4 large Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cream Mixture

  • 1 ½ cups heavy cream
  • 1 teaspoon garlic powder
  • Salt, to taste (about ½ teaspoon)
  • Freshly ground black pepper, to taste (about ¼ teaspoon)

Cheeses

  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded

Additional Ingredients

  • 2 tablespoons unsalted butter, softened (for greasing and topping)
  • Fresh thyme leaves (optional, for garnish and layering)

Instructions

  1. Prepare the Potatoes: Wash and peel the Yukon Gold potatoes, then use a mandoline or sharp knife to slice them very thinly (about 1/8 inch thick) to ensure even cooking and beautiful uniform layers.
  2. Make the Cream Mixture: In a medium bowl, combine the heavy cream with garlic powder, salt, and pepper. Stir well so the seasoning is evenly distributed throughout the cream that will infuse the stacks with flavor and moisture.
  3. Layer the Potatoes and Cheese: Grease a muffin tin or small ramekins with butter. Carefully layer the potato slices inside, sprinkling both sharp cheddar and Gruyère cheese between each layer. Brush a bit of the cream mixture over each layer to keep the stacks moist. Add fresh thyme leaves between layers if using.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Place the prepared stacks in the oven and bake for 40-50 minutes, or until the potatoes are tender and the cheese is golden and bubbling on top.
  5. Cool and Serve: Allow the Au Gratin Potato Stacks to cool for a few minutes before gently removing them from the molds. Garnish with fresh herbs such as parsley or thyme and a light drizzle of olive oil or a sprinkle of paprika if desired. Serve warm.

Notes

  • Use a mandoline slicer to ensure all potato slices are uniform thickness for even cooking.
  • Allow the cream mixture to fully coat the potatoes to enhance tenderness and flavor.
  • Combine sharp cheddar and Gruyère cheeses for the best balance of taste and meltiness, but cheese substitutions are possible.
  • Rest the stacks after baking before unmolding to help them hold their shape.
  • Watch the oven closely to prevent burning; cover loosely with foil if cheese browns too quickly.
  • Can assemble the stacks ahead of time and refrigerate before baking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat covered in the oven at 350°F (175°C) for 15-20 minutes to restore creaminess.

Nutrition

Keywords: au gratin, potato stacks, cheesy potatoes, side dish, baked potatoes, creamy potatoes, holiday side, comfort food

Find it online: https://mealsbylina.com/au-gratin-potato-stacks/