Luxurious Potato Stacks

These fancy potato stacks take the humble gratin to a whole new level with single-serve portions that look stunning and taste amazing. The paper-thin spuds soak up all that creamy goodness while baking to a golden finish in your muffin tin, turning an everyday side into something truly showstopping.

I whipped up these potato towers during Christmas dinner when I wanted something fancier than regular mashed potatoes. Everyone was so blown away by how they looked that they've become my signature side whenever company's coming.

What You'll Need

• Yukon gold potatoes: They're buttery and keep their shape while getting tender. They soak up flavors perfectly and have that natural creaminess we want.
• Heavy cream: Gives that wonderful richness and helps cook the potatoes until they're soft while naturally thickening into a sauce.
• Garlic: A single clove adds just enough flavor without taking over the subtle potato taste.
• Coarse salt: Brings out all the flavors and gets right into those potatoes as they bake.
• Black pepper: Adds a bit of warmth and depth that cuts through the creamy richness.
• Dried dill weed: Offers a light herbal kick that works magic with potatoes and balances the heaviness.
• Gruyere cheese: This fancy Swiss cheese turns golden on top and brings a nutty, complex flavor to the dish.

Cooking Instructions

Get everything ready:

Turn your oven to 350 degrees F and spray a regular 12-cup muffin tin really well with cooking spray. Don't skimp here or your stacks will stick.

Cut your potatoes:

Use a mandolin to get super thin potato slices about 1/8 inch thick. Getting them all the same size matters a lot for even cooking and pretty stacks.

Mix your sauce:

In a big bowl stir together the heavy cream garlic salt pepper and dill. Toss all your potato slices in this mixture so they're all coated with the seasoned cream.

Build your towers:

Stack the creamy potato slices in each muffin cup making neat columns. Fill them nearly to the top but leave a tiny bit of space. Pour any leftover cream from the bowl over all the stacks.

First bake:

Wrap the whole muffin tin tightly with foil to trap steam inside. Bake it covered for 40 minutes so the potatoes get soft and drink up all that cream.

Add cheese and finish cooking:

Take off the foil and top each stack with Gruyere. Put them back in the oven without covering for another 20 minutes until the cheese gets bubbly and golden and a knife slides easily through the potatoes.

Cool and dish up:

Let them sit for a few minutes after taking them out. This helps them firm up so they won't fall apart. Run something thin around the edges then carefully lift each stack out to serve.

Save Pin

After trying loads of different cheeses, I stumbled on Gruyere as the absolute winner for this dish. It melts perfectly with that slightly nutty taste that just works magic with the creamy potatoes underneath. My family now compares every potato dish to these stacks, and honestly, nothing else comes close.

Prep In Advance

You can totally make these potato towers up to 3 days before your meal. Just bake them, let them cool completely, then cover the muffin tin with plastic wrap and pop it in the fridge. When you're ready to eat, just warm them up covered with foil at 325°F for about 20 minutes. They freeze great too! Once they've cooled, put them on a baking sheet, freeze them solid, then toss them in freezer bags for up to 2 months. Warm them straight from frozen at 325°F for 30 minutes.

Tasty Twists

The original version tastes amazing, but you can switch things up so many ways. Try mixing in rosemary and parmesan for an Italian feel, or throw in some bacon bits and cheddar for loaded potato vibes. Slipping some caramelized onions between the potato layers adds awesome sweetness, while a tiny bit of nutmeg in the cream mixture works perfectly for holiday dinners. If you like a kick, add a little cayenne or smoked paprika to change the whole flavor.

What To Eat With Them

These fancy potato stacks go perfectly with any roasted meat, especially beef tenderloin or holiday ham. For a nice dinner, serve them next to a simple green salad and some colorful roasted veggies. They're also great at brunch alongside eggs and fresh fruit, or can stand as the main attraction in a veggie meal with some mushroom sauce poured over top. For parties, just put them on a big plate with some fresh herbs sprinkled on and let everyone grab their own.

Common Recipe Questions

→ How thin should the potato slices be?

Your potato slices need to be super thin. A mandolin works best to get them all the same thickness so they cook evenly when stacked in the muffin cups.

→ Can I use a different type of cheese?

You can totally swap out the Gruyere. Try Parmesan, Cheddar, or any cheese that melts nicely and tastes good with potatoes.

→ Do I need to peel the potatoes?

It's up to you. Yukon golds have thin skins you can eat, so keeping them on adds some texture and nutrients if you don't mind them.

→ Can I make these ahead of time?

You can definitely prep these early. Just put everything together in the muffin tin, wrap it up, and stick it in the fridge for up to a day before you bake them.

→ What pairs well with potato stacks?

These towers taste amazing alongside roasted meats, grilled chicken breasts, or even just a fresh green salad for a lighter meal.