Cheese Scalloped Potato Stacks (Printable View)
Crispy potato stacks with melted cheese and garlic cream
# What You Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled
02 - 1 clove garlic, minced
→ Dairy
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded Gruyère cheese
07 - 2 tbsp unsalted butter, melted
→ Spices & Seasonings
08 - 1/2 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
# How-To Steps:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or non-stick spray.
02 - Using a mandoline or sharp knife, cut the peeled potatoes into very thin slices, about 1/8 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 - Toss the thinly sliced potatoes in the melted butter, ensuring each slice is evenly coated.
05 - Layer 3 to 4 potato slices in the bottom of each greased muffin cup. Spoon a teaspoon of the cream mixture over the potatoes, then sprinkle with a pinch of cheddar and Gruyère cheese. Repeat the layers—potatoes, cream, cheese—until each muffin cup is full, pressing down gently as you build each stack.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheese and the reserved 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 easily pierced with a sharp knife.
08 - Allow the stacks to cool in the tin for 5 minutes. Run a butter knife around the edge of each stack to loosen, then carefully remove and serve warm.
# Expert Advice:
01 -
- Each stack has those irresistible crispy edges but stays meltingly tender in the middle, giving you the best of both textures in one bite.
- Portioning them in a muffin tin means no messy scooping at the table and they look gorgeous on a plate.
02 -
- If your potato slices are too thick, the centers will stay firm while the edges overcook, so take the extra minute to slice them properly thin.
- Do not skip the foil covering step because it traps steam and cooks the potatoes through before the tops brown.
03 -
- Soak the sliced potatoes in cold water for 10 minutes and pat them thoroughly dry before buttering, because removing excess starch helps the layers stay distinct and the edges get crispier.
- Rotate the muffin tin halfway through the uncovered baking time if your oven has hot spots, since even browning makes a real difference in presentation.