Recipes

Au Gratin Potato Stacks

Fresh sage and thyme infuse the sauce before it’s poured over thinly sliced red potatoes stacked in muffin tins. The stacks then get topped with Gruyère and Parmesan cheeses.

Makes 12 servings

Ingredients

  • 1 tbsp salted butter, melted
  • 2 tbsp salted butter
  • 1 ½ cups heavy whipping cream
  • 4 cloves garlic, finely sliced
  • 4 sprigs fresh thyme, plus additional for garnish
  • 2 sprigs fresh sage
  • 1 tsp coarse kosher salt
  • 1 tsp ground white pepper
  • 4 to 5 medium red potatoes, cut into ¹⁄₈-inch-thick slices
  • 2 cups shredded Gruyère cheese
  • ¼ cup freshly grated Parmesan cheese
  • Crème fraîche, for serving

Directions

  1. Preheat oven to 400°F. Grease a muffin pan with 12 (2½-inch) muffin cups with 1 tablespoon melted butter. Place muffin pan in a large rimmed baking pan.
  2. In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Stir in whipping cream, garlic, 4 sprigs thyme, sage, salt and white pepper. Simmer for 2 to 3 minutes or until small bubbles form.
  3. Add potato slices to hot cream mixture; stir to coat. Bring mixture to a simmer. Simmer, uncovered, for 7 to 10 minutes or until potatoes are slightly softened.
  4. To assemble stacks, layer two or three potato slices in each prepared muffin cup. Sprinkle each with a small amount of Gruyère cheese. Continue layering potato slices and Gruyère cheese until muffin cups are full. Remove and discard thyme and sage sprigs from remaining cream mixture; pour cream mixture over potato stacks in muffin cups, filling muffin cups halfway. Top with Parmesan cheese.
  5. Cover muffin pan with foil. Bake for 40 to 45 minutes or until potatoes are tender. Remove foil and bake for 15 to 20 minutes more or until golden brown. Let stand in muffin cups for 15 minutes. Remove potato stacks from muffin cups. Garnish with additional fresh thyme; serve with crème fraîche, if desired.

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