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Potatoes au gratin stacks bring a fresh twist to a beloved classic by turning a creamy, cheesy side dish into bite-sized morsels perfect for any occasion. These stacks rely on thinly sliced Russet potatoes layered with a savory blend of cheeses and subtle seasonings baked to golden perfection. Adding crispy bacon on top elevates the flavor and texture, making these a crowd favorite whether served at holiday dinners or casual get-togethers.
I first made these during a family reunion, and everyone was impressed with how easy it was to serve and eat. Now they always ask for them when they come over for the holidays.
Ingredients
- Russet potatoes: peeled and thinly sliced for tenderness and classic texture
- Half-and-half: adds creaminess for a luscious sauce without overpowering richness
- Garlic powder: to gently infuse the potatoes with savory depth
- Nutmeg: gives a warm subtle contrast to the cheesy flavor
- Freshly ground black pepper and kosher salt: enhance the overall seasoning
- Chopped thyme: brings an herbaceous note that pairs beautifully with the potatoes and cheese
- Finely grated Parmesan: ensures a nutty umami boost and helps bind the mixture
- Shredded Gruyère: melts perfectly with a slightly sweet and nutty character
- Bacon, fried and crumbled: adds a crispy texture and smoky flavor that complements the creamy stacks
- Fresh chopped parsley: for a bright garnish and color contrast
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat your oven to 350 degrees Fahrenheit and grease a standard 12-cup muffin tin with cooking spray. Getting this base ready ensures the potato stacks will easily release and not stick to the pan.
- Mix the Potatoes and Seasonings:
- In a large bowl, toss the thinly sliced potatoes with half-and-half, garlic powder, nutmeg, black pepper, thyme, kosher salt, and finely grated Parmesan. Make sure the potatoes are evenly coated so each stack gets consistent flavor and creaminess.
- Assemble the Stacks and Bake:
- Divide the potato mixture evenly among the 12 muffin cups to form neat stacks. Cover the muffin tin with foil to trap steam and bake for about one hour until the potatoes are tender when pierced with a fork.
- Add Cheese and Bacon Topping:
- Remove the foil and evenly distribute shredded Gruyère and crumbled bacon on top of each stack. Return the muffin tin to the oven and bake uncovered for 15 to 20 minutes until the cheese melts and the edges start to turn golden. To achieve a deeper golden color, broil for 2 to 5 minutes while watching carefully.
- Garnish and Serve:
- Sprinkle fresh chopped parsley over the stacks for a pop of color and freshness. Allow the stacks to cool for at least 10 minutes in the pan. Serve warm so the cheese is gooey and comforting.
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My favorite ingredient has to be the combination of Parmesan and Gruyère cheeses. They create this magical balance of nutty, sharp, and melty goodness that defines classic au gratin potatoes. I remember my grandma making a big casserole of potatoes au gratin, but these stacks offer a modern, playful way to enjoy the same comfort. Our family always smiles when the bacon crumbles come out—an extra treat that feels indulgent.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to three days. Reheat gently in a low oven to preserve the crispy edges without drying out the potatoes. You can also freeze the stacks individually wrapped in foil and reheat from frozen for quick parties or get-togethers.
Ingredient Substitutions
If you do not have half-and-half use a mix of whole milk and heavy cream to achieve similar richness. For cheese swaps, sharp cheddar can replace Gruyère for a different but still delicious flavor. Fresh rosemary can substitute thyme for a piney aromatic twist. Omit bacon and sprinkle toasted breadcrumbs on top if you want a vegetarian option with some crunch.
Serving Suggestions
These stacks shine alongside roasted or grilled protein like chicken, beef, or pork. They also pair well with green vegetables such as sautéed spinach or steamed broccoli. For a brunch twist serve with poached eggs and a simple salad. Small and handheld, they are perfect finger food for cocktail parties or buffet tables.
Cultural Context
Potatoes au gratin originate from French cuisine where layering thin slices of potatoes with cream and cheese creates a luxurious side dish. This recipe embraces that tradition but adapts it for casual entertaining by making individual portions. It reflects how classic comfort foods can evolve while keeping the rich heritage and indulgent experience alive.
Common Recipe Questions
- → What type of potatoes work best for these stacks?
Russet potatoes are ideal due to their starchy texture, which helps achieve tender layers while holding their shape during baking.
- → Can I omit the bacon without losing flavor?
Yes, leaving out the bacon still yields rich, cheesy stacks that are flavorful thanks to the blend of Parmesan, Gruyère, and fresh herbs.
- → How thin should the potato slices be for even cooking?
Slices about 1/8 inch thick ensure the potatoes cook through evenly and layers meld together without becoming mushy.
- → What is the purpose of half-and-half in the mixture?
Half-and-half adds creaminess and moisture, helping the potatoes soften and marry with the cheese and seasonings during baking.
- → Can these stacks be prepared ahead of time?
Yes, assembling the stacks beforehand and refrigerating them until ready to bake helps streamline serving, just extend the baking time slightly if chilled.
- → Why use a muffin tin instead of a casserole dish?
The muffin tin creates individual portions that crisp nicely on the edges while remaining tender inside, making them perfect for serving as appetizers or sides.