I’ve been tortured and tantalized for months now with photos and videos of Potato Stacks on Pinterest and Facebook. I was having serious potato envy. I was like, “I want I want I want!!” And finally, I took the leap. Cheesy Au Gratin Potato Stacks. Yum.
Bonus – they’re in muffin cups and cook faster than a pan of Au Gratin Potatoes and they have some portion control built in. And Portion control could be an issue – they’re so warm & cheesy gooey and the bottoms are all crispy. Pure comfort food.
These stacks are stupid simple. It takes just a few minutes to cut the few potatoes (next time I’ll use the food processor – they don’t have to be perfect) and portion everything out into the muffin cups, but other than that they’re a no brainer. I think I thought they were going to be fussier than they were.
The hard part is letting them sit a for few minutes when they come out of the oven. That’s a pretty vital step if you want them to hold together. And you do, so you get that perfect bite of soft, cheesy potato and crispy crust. Oh, that perfect bite.
Potatoes are cheap. I look for larger bags on sale and if it doesn’t look like I’ll go through them all, I’ll make Twice Baked Potatoes for the Freezer. Cheese is on sale periodically and coupons are often available – and it can be frozen, although the texture suffers a bit. Not so good for eating but fine for recipes like this.
Cheesy au Gratin Potato Stacks
Preheat oven to 375° F.
Divide potatoes into two equal piles. Layer half of potatoes in a lightly greased or sprayed 12 cup muffin pan. Sprinkle with 1/2 cup cheese, a good pinch per cup. Top with remaining potatoes. They’ll come slightly above the rim of each cup but will drastically shrink down.
Mix together cream, garlic powder, salt and pepper in a microwaveable container. Heat on high for approximately one minute. Dole cream mixture into muffin cups, about a tablespoon per cup, then divide the rest among them.
Bake, covered tightly with aluminum foil for 30 minutes, or until tender throughout when pierced with a point of a knife. Uncover, (reserving foil) and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes more or until cheese is melted and slightly golden.
Let stand 5 minutes. Run a sharp knife around rim of each cup. Cover the muffin tray back up with the foil, crimping tightly, and invert onto a flat surface. Carefully release the foil and lift the muffin tray. With a thin spatula, transfer Stacks to serving platter, inverting the Stacks back to right side up.
*Gruyère cheese or a combination of Parmesan and cheddar or Gruyere may be substituted.
from the kitchen of http://www.frugalhausfrau.com
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 10 g||48 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 57 mg||19 %|
|Sodium 519 mg||22 %|
|Potassium 495 mg||14 %|
|Total Carbohydrate 20 g||7 %|
|Dietary Fiber 2 g||6 %|
|Sugars 1 g|
|Protein 8 g||15 %|
|Vitamin A||130 %|
|Vitamin C||38 %|
I’ll be taking this over to Angie’s Fiesta Friday #137, hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked as well as Saucy Saturdays – they’re such a great group of bloggers!