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Wanted to wow my guests with something cute but not over the top? That's how these stacked potatoes happened. There's just something awesome about picking up a cheesy, herby little tower. When you see those creamy insides with crispy edges fresh from the oven, you'll totally get it.
A Cute Crowd-Pleaser
Tiny gratins hit all the cozy notes of the classic, but every person gets their own! The crunch on the outside mixed with the softness inside is just the best. Put these next to anything you're serving and people light up before the first bite.
Your Shopping List
- Butter: A little goes a long way to amping up the flavor.
- Thyme: Fresh thyme brings a pop of earthy taste.
- Garlic: Go for fresh, it wakes everything up.
- Cheese: Try mixing Gruyere and a handful of sharp cheddar for killer meltiness.
- Cream: If it's thick and rich, use it for that ultra-creamy bite.
- Potatoes: Russets or Sebagos help nail the perfect bite.
Time to Get Cooking
- Bake:
- Toss these in the oven with foil first, then ditch it so the tops get all golden.
- Assemble:
- Build up layers in your muffin pan—potato, cheese, a little sauce—repeat till full.
- Make the Sauce:
- Melt butter with garlic, pour in the cream, and let it get nice and warm.
- Prepare Potatoes:
- Slice up those spuds super thin and keep them apart so everything cooks up even.
Tasty Pairings
These little gems work great with a juicy roast—or beside your holiday bird of choice. Roasted chicken? Perfect with these too. If you're doing a weekend brunch, they're the kind of side that levels everything up.
Insider Tips
- Pile on the cheese, you won't regret it.
- Starchy spuds keep things creamy inside, don't skip 'em.
- Even slices are key so they all come out perfectly cooked.
- Keep an eye on the oven so you don't miss that magic moment.
Make It Yours
Sometimes I sneak bits of crispy bacon in each layer. Top it all with blue cheese and you'll get a tangy kick. Swap the thyme for rosemary if you're feeling bold—it totally changes things in a good way.
Get Answers Fast
Want to prep before a big dinner? Stack and stash in the fridge overnight, they'll be ready when you are. Warm extras up slow in the oven, they'll stay creamy. You can freeze them but for the best crispy edges, eat fresh from the oven.
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Frequently Asked Questions
- → How can I prep these ahead?
Sure! Fully bake them first, then store in the fridge or freezer. Reheat at 350°F for about 10 minutes until warm.
- → Which potatoes are ideal?
Go for starchy ones like Russet or Sebago. Waxy potatoes aren't as good—the layers may not stick well or cook correctly.
- → Why isn't the cheese melting well?
Some cheeses melt better than others. Gruyere or Swiss are great choices. Avoid mozzarella—it won't add much flavor. Also, double-check your oven temperature.
- → How can I stop sticking problems?
Give the muffin tin a good butter coating. Non-stick tins work well too. Let the stacks cool for 5 minutes before removing them.
- → Can I skip the cream to cut calories?
Cream is key for the rich flavor and smooth texture. Skipping it changes the dish entirely. No substitutes will work the same way.