Stack potato slices and these 3 ingredients for a baked side I’ll want again

These Oven-Baked Potato Gratin Stacks are a brilliant, individual-sized twist on the classic French gratin dauphinois. By using a muffin tin, you maximize the “surface area,” meaning every single bite has those coveted crispy, golden edges while the center remains buttery and tender. These are the perfect elegant side dish for a dinner party because they are naturally portion-controlled and much easier to serve than a traditional large casserole.

4-Ingredient Potato Gratin Stacks

Ingredients:

Directions:

Step 1: Prep the Oven and Tin: Preheat your oven to 375°F. Generously grease a 12-cup muffin tin with butter or cooking spray.

Step 2: Slice the Potatoes: Peel your potatoes and slice them into very thin rounds (1/8 inch thick). If you have a mandoline, use it for perfect uniformity! If using a knife, just try to keep them as consistent as possible so they cook at the same speed.

Step 3: Season the Cream: In a bowl, whisk the salt and black pepper into the 1 1/2 cups of heavy cream. This ensures that every layer of the potato stack is seasoned from the inside out.

Step 4: Build the Stacks: Place a few potato slices in the bottom of each cup. Sprinkle a little shredded cheese over them, then repeat the layers until the cups are nearly full. Press down gently as you go to pack them tightly.

Step 5: Add the Cream: Spoon the seasoned cream over each stack. Let it slowly trickle down through the layers. Fill them until the cream is just below the top layer of potatoes.

Step 6: The Two-Stage Bake: Cover the tin loosely with foil and bake for 25/30 minutes. Remove the foil and bake for another 15/20 minutes. You are looking for a deep golden-brown top and a knife that slides into the center with zero resistance.

Step 7: Rest and Release: Let the stacks rest in the tin for 5/10 minutes. This “sets” the cream so they don’t fall apart. Run a thin knife around the edges to loosen them before lifting them out.