Cheese Scalloped Potato Stacks (Printable)
Individual potato layers baked with creamy cheese sauce and golden tops
# 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)
# Step-by-step:
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 potatoes into very thin slices about 1/8 inch thick.
03 - In a mixing bowl, whisk together the heavy cream, milk, garlic, nutmeg, salt, pepper, and half the thyme until well combined.
04 - Toss the sliced potatoes in the melted butter, ensuring each slice is evenly coated.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon a teaspoon of the cream mixture over the potatoes, then sprinkle with a pinch of cheddar and Gruyère. Repeat layers of potatoes, cream, and cheese until each cup is full, pressing down lightly as you build.
06 - Finish each stack with a final sprinkle of cheddar, Gruyère, and the remaining thyme.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15 more minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
08 - Let the stacks cool for 5 minutes. Run a knife around the edge of each stack to loosen, then carefully remove and serve.
# Expert Advice:
01 -
- Muffin tins give you those irresistible crispy edges on every single stack, not just the top ones.
- They look fancy enough for a dinner party but honestly come together with barely any effort.
- Individual portions mean no fighting over who got the best piece.
02 -
- If your potato slices are too thick the centers will stay firm while the tops burn, so thinness truly matters here.
- Do not skip pressing the layers down as you build because compact stacks hold together beautifully when you unmold them.
03 -
- Soak the sliced potatoes in cold water for 10 minutes and pat completely dry before buttering to remove excess starch and get cleaner layers.
- Rotate the muffin tin halfway through the uncovered baking time for even browning across all 12 stacks.