Potato Gratin Stacks

LAST UPDATED: Nov 24, 2020 | PUBLISHED: Nov 20, 2020 | By:

Potatoes Au Gratin in easy to serve stacks! This recipe is everything you love about potato gratin made with thinly sliced potatoes, cream and gruyere – plus it’s delicious little individual servings.

Potatoes make the most delicious side dish! From Creamy Potato Salad, Caramelized Shallot Mashed Potatoes, Garlic Smashed Potatoes, Oven Roasted Sweet Potatoes, Truffle Fries – the options are endless!

Individual stacks of potatoes au gratin on a white platter with touches of fresh thyme for garnish.

Potatoes Au Gratin are incredibly creamy, cheesy, thinly sliced potatoes packed full of flavor. When you make them in stacks, they’re easy to serve and each portion is perfectly crusted at the edges! It’s a fun twist on Gratin Dauphinoise!

They’re easy, beautiful and have luxurious flavor! They’re easy enough to make on a weeknight, but delicious enough to serve at your next dinner party with filet, Pork Medallions, Steak, Salmon, Seared Scallops, Baked Chicken Breast, Turkey or Honey Glazed Ham.

They’re a great addition to your holiday gatherings for Easter, Thanksgiving and Christmas as well!

Individual stacks of potatoes au gratin on a white platter with touches of fresh thyme for garnish.

They freeze well so you can make a batch, freeze and enjoy as a simple side dish when you just need a few servings! The potatoes are perfectly softened through with lots of great texture from the browned edges of each serving – oh-so-delicious!

Potatoes, cream and cheese are slow baked to perfection in individual muffin tins to soak up all the creamy goodness. I think you’re going to love these potatoes, so let’s get started!

Potato gratin stacks on a white platter.
Individual stacks of potatoes au gratin on a white platter with touches of fresh thyme for garnish.

Potatoes Au Gratin Ingredients

  • Potatoes – Russet potatoes are the best to use for Potatoes Au Gratin. Peel and slice thin (a mandoline makes this task a breeze).
  • Cheese – White cheddar, gruyere, Monterey jack, mozzarella are all delicious options. I use a blend of white cheddar and gruyere.
  • Milk and Heavy Cream – Use all heavy cream or a mix using the heaviest milk you have on hand.
  • Salt and Pepper – Fresh cracked sea salt and ground pepper add texture and flavor.
  • Leeks – Completely optional, but highly recommended! Leeks are in the onion, garlic, shallot family adding amazing flavor. Select leeks that have as much white/light green stem as possible. Remove roots and thinly slice stem.
  • Jalapeño – To give this side dish a hint of spice.
A white surface full of ingredients to make individual stacks of potatoes au gratin.

Best Potatoes for Gratin

Russet or any kind of “dirt” potatoes work well for gratin dishes. Russet potatoes are tender thanks to their starch making them ideal for gratin.

Variations

  • Don’t have leeks? Replace with shallots or onions.
  • Add (cooked and chopped) bacon, prosciutto or ham for an extra savory touch.

How to Make Potato Gratin Stacks

  1. Prep – Preheat oven and grease baking dish.
  2. Make Sauce – Combine milk, cream, cheese, salt and pepper, jalapeño and leeks. Toss with potatoes.Potato gratin stacks in a gold muffin pan for individual servings.
  3. Bake – Spread in baking dish. Bake covered. Potato gratin stacks in a gold muffin pan for individual servings.
Potato gratin stacks in a gold muffin pan for individual servings.

Make Ahead

Slice potatoes, make sauce reserving 1/2 cup, toss, fill muffin tins and cover tight with plastic wrap to prevent potatoes from browning and refrigerate. Add remaining sauce and bake just before serving.

Tips

  • Use a mandoline to expedite slicing potatoes and achieve consistent size.
  • I used my classic muffin tin, which works perfectly for the individual size of these potatoes au gratin stacks.
  • Use my favorite baking spray for a perfect release every time!
Potato gratin stacks in a gold muffin pan for individual servings.

Shortcuts

  • Shred your cheese ahead of time to save a last minute step! Simply shred and store in an airtight container in the fridge up to 24 hours in advance.
  • Make this dish ahead of time and freeze or refrigerate!
Can you reheat au gratin potatoes?

Yes! Simply heat your oven to 375 degrees, cover with foil, and reheat for around 45 minutes to ensure they are warmed through. (Remove foil during the final 10 minutes of baking.)

Are scalloped potatoes and au gratin potatoes the same thing?

The key difference is cheese! Scalloped potatoes are made without cheese, while au gratin potatoes use cheese to create the creamy sauce. Scalloped potatoes also tend to be sliced a touch thicker than au gratin potatoes.

Potato gratin stacks in a gold muffin pan for individual servings.

How to Store

  • At Room Temperature – You can leave your potato gratin stacks out for up to two hours while serving.
  • Refrigerate – these potatoes au gratin can be packaged in an airtight container and stored for up to five days in the refrigerator.
  • Freeze – You can freeze your potatoes au gratin before or after baking. It might change the creamy texture a little but they will still be delicious!
Individual stacks of potatoes au gratin on a white platter.

Dietary Considerations

  • Gluten Free
  • Nut Free
  • Vegetarian

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Individual stacks of potatoes au gratin on a white platter with touches of fresh thyme for garnish.

Potatoes Au Gratin are always a hit! What’s your family’s favorite potato side dish?

More Individual Serving Recipes

stacks of potatoes on a platter with thyme in center

Individual Potatoes au Gratin

Julie Blanner
Potatoes Au Gratin in easy to serve stacks! This recipe is everything you love about potato gratin made with thinly sliced potatoes, cream and gruyere – plus it's delicious little individual servings.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 12
Calories 143 kcal

Ingredients
  

  • ¾ cup heavy cream
  • teaspoon sea salt
  • teaspoon black pepper thick flakes preferred, to taste
  • ½ small jalapeño seeded and diced
  • 2 tablespoons leeks sliced thin
  • ½ cup white cheddar fresh grated
  • ½ cup gruyere fresh grated
  • 2 large russet potatoes peeled and sliced ⅛-¼" thick

Instructions
 

  • Preheat oven to 350°F. Grease or line muffin tin.
  • In a saucepan over medium high heat, add cream, salt and pepper. Bring to a simmer. Remove from heat.
  • In a large mixing bowl, combine cream, jalapeño, leeks and cheese. Mix in potatoes.
  • Using a large spoon, fill muffin tins topping with mixture. Cover with foil and bake 30 minutes.
  • Remove foil and bake 10 minutes until slightly golden brown.

Video

Notes

Variations

  • Don’t have leeks? Replace with shallots or onions.
  • Add (cooked and chopped) bacon, prosciutto or ham for an extra savory touch.

How to Store

  • At Room Temperature – Leave your potato gratin stacks out for up to two hours safely while serving.
  • Refrigerate – Package in an airtight container and stored for up to five days in the refrigerator.
  • Freeze – Freeze your potatoes au gratin before or after baking. 

Nutrition

Calories:143kcalCarbohydrates:12gProtein:4gFat:9gSaturated Fat:5gCholesterol:31mgSodium:81mgPotassium:281mgFiber:1gSugar:1gVitamin A:365IUVitamin C:5mgCalcium:109mgIron:1mg
Did you Make This Recipe?Mention @JulieBlanner
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mini loaves of bread gift wrapped