Cheese Scalloped Potato Stacks (Printable)
Individual potato stacks with creamy cheese sauce and crispy golden 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 Steps:
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, milk, minced garlic, nutmeg, salt, pepper, and half of the thyme until well combined.
04 - Toss the sliced potatoes in the melted butter, ensuring 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. Repeat the layering process until each cup is full, pressing down gently as you build.
06 - Top each stack with a final sprinkle of the remaining cheddar, Gruyère, and thyme.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
08 - 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 Advice:
01 -
- Individual portions mean everyone gets those irresistible crispy edges, not just the lucky person who serves themselves first.
- The muffin tin does all the portioning work for you, making this feel fancy without any real effort.
02 -
- If your potato slices vary too much in thickness, the thinner ones will turn to mush while the thicker ones stay crunchy, so take the extra minute to slice evenly.
- Do not skip pressing down gently as you build the layers, because compact stacks hold together beautifully when you remove them from the tin.
03 -
- Soak the sliced potatoes in cold water for 10 minutes and pat them thoroughly dry before buttering, because removing excess starch prevents them from turning gummy during baking.
- Rotate the muffin tin halfway through the uncovered baking time to ensure even browning across all 12 stacks, since most ovens have hot spots.