Cheese Scalloped Potato Stacks (Print View)

Individual potato layers baked with creamy cheese sauce until golden and tender.

# Ingredient List:

→ 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 Make:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin generously with butter or non-stick spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into thin, even slices about 1/8 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 a teaspoon of the cream mixture over the potatoes, then sprinkle with a pinch of cheddar and Gruyère cheese. Repeat the layers of potatoes, cream, and cheese until each cup is full, pressing down gently as you build each stack.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheese, and top with the remaining thyme leaves.
07 - Loosely cover the muffin tin with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, until the tops are golden brown and the potatoes are tender when pierced with a knife.
08 - Allow the stacks to cool in the tin for 5 minutes. Run a small knife around the edges of each stack to loosen, then carefully remove and serve warm.

# Expert Advice:

01 -
  • The crispy edges and creamy center in every single bite will make you wonder why you ever made scalloped potatoes any other way
  • Individual portions mean no fighting over the corner pieces at the dinner table
02 -
  • Slice your potatoes no thicker than an eighth of an inch or the centers will stay firm while the edges overcook and you will be disappointed
  • Pressing down gently as you layer prevents the stacks from toppling over during baking and keeps everything compact and beautiful
03 -
  • A pinch of smoked paprika sprinkled over the top before baking adds a layer of flavor that will have everyone asking what your secret ingredient is
  • Use the mandoline with the guard attachment because a thin potato slice is never worth a trip to the emergency room

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