Cheesy Potatoes Au Gratin Stacks (Print-Friendly Version)
Bite-sized cheesy potato stacks with Gruyère and Parmesan, baked to golden perfection with optional bacon topping.
# What You'll Need:
→ Potatoes and Dairy
01 -
907 g peeled russet potatoes, thinly sliced
02 -
360 ml half-and-half
03 -
60 g finely grated Parmesan cheese
04 -
60 g shredded Gruyère cheese
→ Seasonings
05 -
1 tsp garlic powder
06 -
0.25 tsp ground nutmeg
07 -
0.5 tsp freshly ground black pepper
08 -
2 tsp chopped fresh thyme
09 -
1 tsp kosher salt
→ Additional
10 -
2 slices bacon, fried and crumbled
11 -
Fresh chopped parsley for garnish
# How to Make It:
01 -
Preheat the oven to 175°C and grease a standard 12-cup muffin tin with cooking spray.
02 -
Toss the thinly sliced potatoes with half-and-half, garlic powder, nutmeg, black pepper, thyme, kosher salt, and grated Parmesan until evenly coated.
03 -
Divide the potato mixture evenly into the muffin cups, creating 12 stacks. Cover with aluminum foil and bake for approximately 60 minutes until potatoes are tender.
04 -
Remove the foil, top each potato stack with shredded Gruyère and crumbled bacon. Bake uncovered for 15 to 20 minutes until cheese melts and edges start to brown.
05 -
For a deeper golden crust, broil the stacks for an additional 2 to 5 minutes, watching carefully to avoid burning.
06 -
Sprinkle fresh parsley over the stacks and allow to cool in the pan for at least 10 minutes before serving warm.
# Additional Tips:
01 -
Allowing the stacks to rest before serving helps them firm up for easier handling and better presentation.