Au Gratin Potato Stacks (4 Ingredients)

When you want a side dish that looks elegant but requires only a handful of ingredients, Au Gratin Potato Stacks are the perfect choice. These crispy-edged, creamy-centered potato stacks deliver all the comforting flavors of traditional potatoes au gratin in convenient individual portions. Made with just four simple ingredients, they are ideal for family dinners, holiday gatherings, potlucks, or any occasion where you want a delicious and impressive side dish without spending hours in the kitchen.

The secret to these potato stacks is thinly sliced potatoes layered with cream and cheese, then baked in a muffin tin until tender and golden brown. The result is a beautiful stack of potatoes with crispy edges, a rich cheesy flavor, and a creamy texture in every bite.

Why You’ll Love This Recipe

• Only 4 simple ingredients
• Easy preparation
• Individual serving sizes
• Crispy edges and creamy centers
• Perfect for holidays and weeknight dinners
• Elegant presentation with minimal effort

Ingredients

To make 12 potato stacks, you will need:

• 4 large russet potatoes, peeled
• 1 cup heavy cream
• 1½ cups shredded Gruyère cheese (or sharp cheddar)
• 1 teaspoon salt

Equipment Needed

• Muffin tin
• Sharp knife or mandoline slicer
• Mixing bowl
• Measuring cups
• Aluminum foil

Step 1: Prepare the Potatoes

Preheat your oven to 375°F (190°C).

Peel the potatoes and slice them as thinly as possible. Uniform slices are important because they help the potatoes cook evenly. A mandoline slicer works especially well for creating consistent slices.

Place the sliced potatoes into a large mixing bowl.

Step 2: Add the Cream Mixture

Pour the heavy cream over the potato slices.

Add the salt and about one cup of the shredded cheese. Gently toss everything together until all the potato slices are evenly coated with the cream and cheese mixture.

The cream helps soften the potatoes during baking while the cheese creates the rich au gratin flavor.

Step 3: Prepare the Muffin Tin

Lightly grease a standard 12-cup muffin tin.

Begin stacking the potato slices into each muffin cup. Arrange them vertically or layer them neatly on top of one another to create attractive stacks.

Divide the cream mixture evenly among all the cups, making sure each stack receives some of the cream and cheese.

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