Potatoes au gratin are a classic cheesy dish that we love to add to our holiday spreads to amp up the fancy factor. With a thinly sliced potatoes and a creamy cheese mixture, it’s easy to see why this is a potato recipe that completes practically any dinner spread. Since this staple recipe satisfies as a side dish, we decided to turn it into the most crowd-pleasing bite-sized app. No casserole dish needed here—a muffin tin, Russet potatoes, two types of cheese, heavy cream, and staple seasonings are all you need to create these cheesy stacks.
Contents
We decided to take these stacks over the top by adding bacon, but feel free to leave it out if that’s not really your thing (though we highly recommend it).
Ingredients
- 2 lb.peeled russet potatoes, thinly sliced
- 1 1/2 c.half-and-half (or whole milk)
- 1 tsp.garlic powder
- 1/4 tsp.nutmeg
- 1/2 tsp.Freshly ground black pepper
- 2 tsp.chopped thyme
- 1 tsp.kosher salt
- 1/2 c.finely grated Parmesan
- 1/2 c.shredded Gruyère
- 2slices bacon, fried and crumbled
- fresh chopped parsley, for serving
Directions
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- Step 1Preheat oven to 350° and grease a standard 12-cup muffin tin with cooking spray.
- Step 2Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Divide the potato mixture between muffin tin cups to create 12 potato stacks. Cover with foil and bake until tender, around 1 hour.
- Step 3Uncover the muffin tin and top each potato stack with Gruyère and bacon. Bake until cheese is melted and the sides are beginning to turn golden, 15 to 20 minutes. For a more golden-brown color, broil for an additional 2-5 minutes.
- Step 4Garnish with parsley and let cool in pan for at least 10 minutes before serving. Serve warm.