Cheesy au Gratin Potato Stacks

Cheesy Au Gratin Potato Stacks

Potato Stackers aren’t just cute – these cook quickly and best of all, the method maximizes the ratio of cruspy crustiness to cheesy goodness! Now au Gratin Potatoes are doable on any old weeknight!


1 1/2 pounds small russet or Yukon gold potatoes, peeled if desired and thinly sliced
1 cup (4 ounces) shredded sharp cheddar cheese *
2/3 cup heavy cream
1/2 teaspoon garlic powder
1/2 to 3/4 teaspoons salt
1/4 teaspoon freshly ground pepper


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 for 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 a serving platter, inverting the Stacks back to right side up.


*Gruyère cheese or a combination of Parmesan and Cheddar or Gruyere may be substituted.

Keywords: Sides, Hearty Sides, Potatoes, Cream, Cheese, au gratin

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