Cheese Scalloped Potato Stacks (Printer-Friendly)
Individual potato stacks with layers of creamy cheese sauce and crispy edges, baked in muffin tins for perfect portions.
# 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 (180 g)
06 - 1/2 cup shredded Gruyère cheese (60 g)
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. 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 approximately 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 - Place the sliced potatoes in a bowl and toss with the melted butter, ensuring each slice is evenly coated.
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 pinch of cheddar and Gruyère cheese. Repeat the layering process — potatoes, cream, cheese — until each cup is filled, pressing down gently between layers.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheese, along with 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 fork-tender when pierced with a knife.
08 - Allow the stacks to cool in the tin for 5 minutes. Run a small knife around the edges of each stack to loosen, then carefully remove and serve warm.
# Expert Advice:
01 -
- Individual portions mean no fighting over the crispiest corner piece, because every single stack gets those irresistible golden edges.
- The muffin tin trick makes them feel fancy enough for a dinner party but honest enough for a Tuesday night.
02 -
- If you slice the potatoes too thick, the centers will stubbornly resist softening no matter how long you bake, so err on the thinner side every time.
- Letting the stacks rest for a few minutes before removing them is not optional, because the cream needs time to set or they collapse into beautiful but messy piles.
03 -
- Soak the sliced potatoes in cold water for 10 minutes and pat them thoroughly dry before buttering, because removing excess starch prevents them from turning gummy inside the stacks.
- Press down firmly on each stack before baking, because compacted layers melt together into a cohesive, sliceable tower instead of a loose tangle of shards.