Cheese Scalloped Potato Stacks (Printable Version)
Thin potato slices layered with creamy cheese sauce and baked in muffin tins for crispy, portioned stacks.
# What You'll 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 Make It:
01 - Preheat oven to 400°F. Generously grease a 12-cup muffin tin with butter or non-stick cooking spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into thin, even slices about 1/8-inch thick. Uniform slices ensure even cooking throughout each stack.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, pepper, and half of the thyme leaves until well combined.
04 - Place the sliced potatoes in a large bowl and toss with the melted butter, ensuring each slice is evenly coated for golden browning during baking.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon approximately 1 teaspoon of the cream mixture over the potatoes, then sprinkle with a small pinch of both cheddar and Gruyère cheese. Repeat the layering process—potatoes, cream, cheese—until each muffin cup is filled to the top, gently pressing down as you build each layer.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheeses and the reserved thyme leaves for a golden, flavorful crust.
07 - Loosely cover the muffin tin with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the tops are deep golden brown and the potatoes are fork-tender when pierced with a sharp knife.
08 - Allow the stacks to rest for 5 minutes in the tin. Run a small knife around the edges of each stack to loosen, then gently lift out and serve warm.
# Expert Advice:
01 -
- Individual portions mean everyone gets the crispy edges, not just whoever serves themselves first from a casserole dish.
- The muffin tin does all the portioning work for you, so presentation is basically effortless.
- They reheat beautifully the next day, if you even have leftovers.
02 -
- If your potato slices are too thick, the centers will stay firm no matter how long you bake them, so a mandoline is truly worth using here.
- Do not skip the foil cover for the first 30 minutes because uncovered baking dries out the cream before the potatoes have time to soften.
03 -
- Soak the sliced potatoes in cold water for 10 minutes, then pat them thoroughly dry before buttering, and you will get crispier edges with less sticking.
- Rotate the muffin tin halfway through the uncovered baking time because most ovens have hot spots that cause uneven browning.