Oven-Baked Potato Gratin Stacks
Golden, creamy, and irresistibly cheesy, these oven-baked potato gratin stacks turn humble potatoes into an elegant side dish with minimal effort. Made with just four simple ingredients, this easy potato recipe delivers all the comfort of a classic potato gratin perfectly portioned into muffin-sized stacks that look special enough for holidays, Sunday dinner, or guests, yet easy enough for busy weeknights.
Thinly sliced potatoes soak up rich cream and melty cheese as they bake, creating crispy edges and tender centers in every stack. It’s old-fashioned farmhouse comfort food, upgraded into a modern, make-ahead-friendly baked potato side dish your family will request again and again.
Why You’ll Love These Potato Gratin Stacks:
Simple ingredients Just potatoes, cream, cheese, and salt
Easy prep No complicated steps or fancy equipment
Perfect portions Individual stacks mean no messy slicing
Rich & comforting Creamy, cheesy, and golden-baked goodness
Versatile side dish Ideal for holidays, potlucks, or everyday dinners
Make-ahead friendly Assemble earlier and bake when ready
What to Serve with Potato Gratin Stacks:
These cheesy baked potato stacks pair beautifully with roast chicken, pot roast, or even grilled burgers and sausages. Add a fresh green salad, steamed vegetables, or tangy coleslaw to balance the richness for a complete, satisfying meal.
Servings: 4–6 (makes 12 muffin-sized stacks)
Ingredients:
2 pounds russet or Yukon Gold potatoes, peeled and sliced very thin (about 1/8 inch)
1½ cups heavy cream (or half-and-half)
1½ cups shredded cheese (Cheddar, Colby, or other melting cheese)
1½ teaspoons salt (plus more to taste)
Freshly ground black pepper, to taste (optional)
Butter or cooking spray, for greasing the pan
Directions:
Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin.
Slice potatoes very thin using a sharp knife or mandoline.
Stir salt (and pepper, if using) into the cream.
Layer potato slices in each muffin cup, slightly overlapping. Sprinkle with cheese.
Repeat layers until cups are nearly full, gently pressing stacks down.
Spoon seasoned cream over each stack, allowing it to seep between layers.
Cover loosely with foil and bake 25–30 minutes, until potatoes begin to soften.
Remove foil and bake 15–20 minutes more, until golden and tender.
Let rest 5–10 minutes, then loosen edges and lift stacks out carefully.
Variations & Helpful Tips:
Add thin onion slices or garlic for extra flavor
Swap cheeses (Swiss or Gruyère for a richer gratin-style taste)
Lighten it up with half milk and half cream
