Cheese Scalloped Potato Stacks (Printable version)
Thinly sliced potatoes layered with creamy cheese sauce, baked in muffin tins for perfectly portioned stacks with crispy edges.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled
02 - 1 clove garlic, minced
→ Dairy
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 1 1/2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded Gruyère cheese
07 - 2 tbsp unsalted butter, melted
→ Spices & Seasonings
08 - 1/2 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
# How to Prepare:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin generously with butter or non-stick spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into thin, even slices about 1/8 inch thick.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, black pepper, and half of the thyme leaves until well combined.
04 - Toss the sliced potatoes in the melted butter, making sure each slice is evenly coated.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon about a teaspoon of the cream mixture over the potatoes, then sprinkle with a small pinch of cheddar and Gruyère cheese. Repeat the layering process—potatoes, cream, cheese—until each muffin cup is filled, pressing down gently as you build.
06 - Finish each stack with a final generous sprinkle of both cheeses and the remaining thyme leaves.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes to allow the potatoes to steam and soften.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the potatoes are fork-tender when pierced with a knife.
09 - Allow the stacks to cool in the tin for 5 minutes. Run a knife around the edges of each stack to loosen, then carefully remove and serve warm.
# Expert advice:
01 -
- The muffin tin does all the portioning work for you, so every single stack has those irresistible crispy edges all the way around.
- Two cheeses melting into cream soaked potato slices creates a richness that feels indulgent without being heavy.
02 -
- Do not skip greasing the muffin tin thoroughly because melted cheese acts like glue and will cement the stacks to the pan if you are stingy with the butter.
- Covering with foil for the first half of baking traps steam that cooks the potatoes through, while removing it for the second half creates that golden crust on top.
03 -
- Soak the peeled potatoes in cold water for ten minutes before slicing to remove excess starch, then pat them completely dry so the butter adheres properly.
- Press down firmly on each stack as you build the layers because compacted stacks hold their shape much better when inverted onto a plate.