Cheese Scalloped Potato Stacks (Printable)
Individual potato stacks layered with sharp cheddar and Gruyère, baked until golden with crispy edges.
# What You’ll 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 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 Prepare:
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 ⅛ inch thick.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, black 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 about 1 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, pressing down gently as you build each stack.
06 - Finish each stack with a final sprinkle of the remaining cheddar and Gruyère cheese and the rest of the 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 Advice:
01 -
- Individual portions mean no messy scooping and everyone gets those irresistible crispy edges.
- The cheese pulls when you lift them out of the tin will make everyone gather around the kitchen counter.
- They look fancy enough for a holiday table but honestly come together with barely any effort.
02 -
- If your potato slices are too thick the centers will stubbornly stay firm while the tops burn, so take the extra minute to slice them thin.
- Do not skip the foil covering during the first bake because it traps steam that actually cooks the potatoes through to tenderness.
- Letting them cool for the full 5 minutes is crucial since they fall apart if you try to unmold them while piping hot.
03 -
- A mandoline slicer is the single biggest advantage you have here because uniform slices mean every stack cooks at exactly the same rate.
- Pressing down gently as you build each layer keeps the stacks compact and helps them hold their shape when unmolded.