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Cheesy Potato Stacks / Muffin Tin Potato Gratins: A Crispy, Creamy Side Dish

Cheesy Potato Stacks, also known as Muffin Tin Potato Gratins, are elegant little potato portions baked in a muffin tin until the edges become golden and crisp while the centers stay soft, creamy, and cheesy. They look beautiful on a plate and taste like a mix between roasted potatoes and classic potato gratin.

This recipe is perfect for holidays, dinner parties, family meals, or anytime you want a side dish that feels special but is easy to make.

Ingredients

4 large potatoes, preferably Yukon gold or russet
3 tablespoons melted butter
2 tablespoons olive oil
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme or Italian seasoning
¼ teaspoon paprika, optional
Fresh parsley for garnish

Step 1: Prepare the Muffin Tin

Preheat the oven to 375°F / 190°C.

Grease a standard muffin tin well with butter or non-stick spray. Make sure each cup is coated, because melted cheese can stick during baking.

You can also use a silicone muffin tray for easier removal.

Step 2: Slice the Potatoes Thinly

Wash and peel the potatoes if desired. The skin can be left on for a rustic look, especially with Yukon gold potatoes.

Slice the potatoes very thinly, about ⅛ inch thick.

A mandoline slicer works best because it makes even slices. Even slices cook at the same speed and stack neatly.

If slicing by hand, take your time and keep the pieces as thin as possible.

Step 3: Make the Creamy Cheese Mixture

In a large bowl, combine melted butter, olive oil, heavy cream, minced garlic, salt, black pepper, garlic powder, thyme, paprika, cheddar cheese, and parmesan cheese.

Mix until everything is well combined.

The butter helps the potatoes brown, the cream makes them soft and rich, and the cheese creates the gratin flavor.