Ingredients
- 4 large potatoes (Yukon Gold or Russet potatoes work well)
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese (or a mix of your favorite cheeses, such as Gruyère or mozzarella)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish)
- Olive oil for greasing the muffin tin
Ingredient Highlights
- Potatoes: The star ingredient! Thinly sliced potatoes are the foundation of this dish. They’re naturally creamy and absorb the flavors of the sauce, creating a delightful texture.
- Heavy Cream and Milk: The combination of heavy cream and milk provides the richness and creaminess that makes the gratin so indulgent.
- Cheese: The cheese brings a savory depth to the dish, with cheddar offering a sharp flavor that balances the creamy potatoes.
- Herbs and Garlic: Fresh thyme and garlic infuse the dish with aromatic, savory notes that complement the richness of the cheese and potatoes.
Instructions
Prepare the Potatoes and Ingredients
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Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or individual ramekins with olive oil to prevent the stacks from sticking. This will make it easier to remove the gratin stacks after baking.
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Slice the Potatoes: Using a sharp knife or mandoline slicer, slice the potatoes into very thin rounds, about ⅛ inch thick. You want the slices to be uniform in thickness for even cooking.
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Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
Next, pour in the heavy cream and milk, stirring to combine. Add the fresh thyme, salt, pepper, and a pinch of nutmeg, if using. Let the sauce come to a simmer for 2-3 minutes. Remove from heat and set aside.
Layer the Gratin Stacks
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Assemble the Stacks: Arrange the sliced potato rounds in the muffin tin, stacking them carefully in layers. Between each layer of potato, spoon a small amount of the cream mixture, then sprinkle a little shredded cheese. Repeat this process until you’ve used all the potato slices, cream, and cheese.
Make sure to press the layers down gently to compact them. This will help the stacks hold their shape during baking.
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Top the Stacks: Finish by sprinkling a generous amount of cheese on top of each stack to ensure a golden, bubbly crust when baked.
Bake the Gratin Stacks
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Bake: Place the muffin tin in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly. The edges should be crispy and browned.
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Cool: Remove the gratin stacks from the oven and allow them to cool for 5-10 minutes. This will help the layers set, making it easier to remove them from the muffin tin.
Serve and Garnish
- Remove and Garnish: Carefully run a knife around the edges of each stack to loosen them. Use a spoon or small spatula to lift each gratin stack out of the muffin tin. Place them on a serving platter and garnish with freshly chopped parsley for a pop of color.
- Prep Time: 20minutes
- Cook Time: 55minutes
Nutrition
- Serving Size: 8
- Calories: 350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 7g