Cheese Scalloped Potato Stacks (Printable)

Individual potato stacks with creamy cheese sauce and 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 Make It:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or non-stick spray.
02 - Using a mandoline or sharp knife, cut the peeled potatoes into very thin slices about 1/8 inch thick.
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 thinly 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 a teaspoon of the cream mixture over the potatoes, then sprinkle with a pinch of cheddar and Gruyère cheese. Repeat the layering process with potatoes, cream, and cheese until each muffin cup is full, pressing down gently as you build each stack.
06 - Finish each stack with a final generous sprinkle of the remaining cheddar, Gruyère, and thyme leaves.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
09 - Allow the stacks to cool for 5 minutes. Run a knife around the edges of each stack to loosen, then carefully remove and serve.

# Expert Suggestions:

01 -
  • Individual portions mean crispy edges on every single serving, not just the top of a casserole.
  • The cream and cheese seep into every layer, creating a texture somewhere between a gratin and the best mashed potatoes you have ever had.
02 -
  • Do not skip greasing the tin thoroughly, because baked cheese acts like cement on bare metal.
  • Slicing the potatoes unevenly means some stacks will be crunchy while others are underdone, so take the extra minute with your mandoline.
03 -
  • Press down firmly on each stack as you layer so they hold their shape when you unmold them.
  • Let the cream mixture sit for five minutes after whisking so the garlic and thyme infuse into the liquid before you use it.

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