Cheese Scalloped Potato Stacks (Printable Version)

Individual potato stacks with creamy cheese sauce and crispy golden tops

# What You Need:

→ Vegetables

01 - 1½ lbs Yukon Gold or Russet potatoes, peeled
02 - 1 clove garlic, minced

→ Dairy

03 - 1 cup heavy cream
04 - ½ cup whole milk
05 - 1½ cups shredded sharp cheddar cheese
06 - ½ cup shredded Gruyère cheese
07 - 2 tbsp unsalted butter, melted

→ Spices & Seasonings

08 - ½ tsp kosher salt
09 - ½ tsp freshly ground black pepper
10 - ¼ tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

# How to Make It:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin generously with butter or non-stick cooking spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into thin, even slices about ⅛ inch thick. Uniform thickness ensures even cooking throughout each stack.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, 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 to promote browning and prevent sticking.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon a teaspoon of the cream mixture over the potatoes, then sprinkle with a pinch of cheddar and Gruyère cheese. Repeat the layering process — potatoes, cream, cheese — until each muffin cup is filled to the top, gently pressing down as you build each layer.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheese, then top with 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 in the cream mixture.
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 small knife around the edges of each stack to loosen, then carefully remove and serve warm.

# Expert Tips:

01 -
  • Individual portions mean crispy golden edges on every single stack, not just the lucky corner pieces from a casserole dish.
  • The muffin tin trick turns a humble side dish into something guests photograph before eating.
02 -
  • If your potato slices are too thick the centers will stubbornly resist cooking while the tops burn, so err on the side of paper thin.
  • Pressing the stacks down gently as you build them keeps them from toppling over and helps the cream soak through every layer evenly.
03 -
  • A mandoline is the single best investment you can make for this recipe because even thickness is the difference between silky stacks and uneven crunch.
  • Letting the stacks cool for the full 5 minutes is not optional because they will fall apart if you try to unmold them while screaming hot.

Go Back