Who doesn’t like potatoes? For us, potatoes are the best side dish for almost anything. These Cheesy Potato Gratin Stacks are a delicious and elegant side dish perfectly complementing the Easter lamb, pork chops, BBQ meats and many other dishes! Rich and creamy, these muffin tin potatoes are a real crowd pleaser and not too difficult to make! All you need is a 12-hole muffin tin!
- The Best Potato Side Dish
- Why You Will Love Mini Potato Gratin Stacks?
- What Are The Best Potatoes For The Potato Gratin Stacks?
- What Cheese To Use For Mini Potato Gratin?
- How To Make Cheesy Potato Stacks?
- Recipe FAQs
- What To Serve Potato Gratin Stacks With?
- Other Delicious Potato Side Dishes
- Recipe Card
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The Best Potato Side Dish
I’ll admit, there is no better potato dish than Seb’s family’s French dauphinoise potatoes, but these Cheesy Potato Gratin Stacks are a close second. Salty with cheddar, buttery and extremely decadent, these potatoes don’t need any extra seasoning. They take about an hour to make and crisp up on the edges in the other, whilst the middle stays soft and creamy.
Why You Will Love Mini Potato Gratin Stacks?
- It looks elegant and stylish on a plate. That’s why we save this side dish for special occasions, like Easter and Christmas.
- Only two main ingredients – potatoes and cheese!
- Simple to make – even complete novices can master these muffin tin potatoes!
You won’t believe it when you bite into these muffin tin potatoes, but they are made using only four simple ingredients:
Since it’s just these four things, make sure to use high-quality cheese and floury potatoes (more on this in the section below).
What Are The Best Potatoes For The Potato Gratin Stacks?
it is important to choose them carefully. As for potatoes, we definitely recommend floury kinds of potatoes, like Maris Piper, Russet or King Edward (the latter is our favourite variety). They cook quicker and absorb the flavours of the cheese better.
What Cheese To Use For Mini Potato Gratin?
As for cheese, choose something relatively strong tasting, and something that has a melting temperature between 150-170° C. These include mature Cheddar, Gruyere and Comte. Since these had a high-fat content, this dish is not for the calorie-counters. But these Muffin Tin Potatoes are worth every mouthful, trust me!
How To Make Cheesy Potato Stacks?
Preheat the oven to 200°C Fan. Very lightly grease a 12-cup muffin tin with some butter or simply brush with oil.
Melt the butter, add the crushed garlic and pour the garlic butter all over the sliced potatoes. With your hands or a large spoon, mix the potatoes thoroughly making sure that each slice is coated in butter. Layer the potatoes in the prepared muffin tin (here’s the one we used), alternating with grated cheese, stacking all the way to the top, as the stacks will sink when cooking. Finish with a cheese layer.
Cover the tin with foil (we love Kirkland Signature foil and 200m last us a year, if not longer) and place in the oven for 30 minutes. After 30 minutes, remove the foil and return the tin to the oven for another 25 minutes. Check the potatoes are tender by inserting a sharp knife. When cooked, take care not to scratch the tin and run a knife around the edges of each stack to release them.
Sprinkle with some fresh herbs and serve as a side to your favourite dishes!
If you are serving these muffin tin potatoes as a side dish to a substantial meal, we recommend 3-4 stacks per portion!
The reason is most likely the potatoes that you used. Some potato types, including waxy potatoes, like Yukon Gold or Baby New Potatoes, contain more water than the floury types. Make sure to use starchy potatoes, and dab them with a paper towel after slicing to remove any excess moisture.
What To Serve Potato Gratin Stacks With?
We think these muffin tin potatoes go with just about anything, but we particularly like them with festive meaty dishes, like:
- Perfect Easter Roast: Apricot Stuffed Leg of Lamb
- Festive Gammon with Grapefruit Glaze
- Vegetarian Roast (Nut Roast with Cranberries)
Other Delicious Potato Side Dishes
For other recipes featuring the humble potato, have a look at some of our favourite recipes below:
- Food Mill Mashed Potatoes (Pomme Puree using Moulin Legumes)
- Crispy Garlic Smashed Potatoes
- Baby Hasselback Potatoes | Alternative to Roast Potatoes
- Potato Gratin with Porcini Mushrooms
Potato Gratin Stacks (Muffin Tin Potatoes)
- 12-Hole Muffin Tin
- Mandolin or a Sharp Knife
- 4 medium floury potatoes sliced into 1 mm thick slices
- 75 g butter melted
- 1 clove garlic crushed
- 100 g mature Cheddar, Gruyere or Comte finely grated
- Preheat the oven to 200°C Fan. Lightly grease a 12 cup muffin tin.
- Slice the potatoes into 1mm thick slices, using a sharp knife, a mandolin or a processor with a suitable attachment.
- Melt the butter, add the crushed garlic and pour the garlic butter all over the sliced potatoes. Mix the potatoes thoroughly making sure that each slice is coated in butter. Layer the potatoes in the prepared muffin tin, alternating with grated cheese, stacking all the way to the top, as the stacks will sink when cooking. Finish with a cheese layer.
- Cover the tin with foil and place in the oven for 30 minutes. After 30 minutes, remove the foil and return the tin to the oven for another 25 minutes. Check the potatoes are tender by inserting a sharp knife. When cooked, taking care not to scratch the tin, run a knife around the edges of each stack to release them. Sprinkle with some coarse salt and serve as a side to your favourite dishes!