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Cheesy Mini Potato Gratin Stacks

When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party! 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine side dish, sides, snacks, vegetarian
Servings 12 Servings
Calories 169 kcal


  • ▢ Oil spray
  • ▢ 1.2 kg / 2.4 lb starchy potatoes large long ones
  • ▢ 30g /2 tbsp butter unsalted
  • ▢ 2 garlic cloves finely minced
  • ▢ 1/2 cup heavy / thickened cream
  • ▢ 1 tsp fresh thyme leaves or 3/4 tsp dried
  • ▢ 1/2 tsp salt
  • ▢ Black pepper
  • ▢ 75g / 2.5 oz gruyere cheese sliced into 12 squares to fit into muffin tin or other melting cheese,
  • ▢ 3/4 cup gruyere cheese or other melting cheese, shredded


  • Preheat oven to 350°F/180°C (all oven types).
  • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Cream: Drizzle each potato stack with 1 tsp of cream mixture – use 1/2 of the mixture.
  • Cheese slice: Top with cheese slice.
  • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
  • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  • Garnish with thyme: Sprinkle with remaining thyme.
  • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • To Serve: Dinner – serve as a side. Finger food – serve warm as is. Breakfast – serve with eggs and bacon.


This recipe is sponsored by Mediterranean Supermarket 
Keyword appetizer, cheesy mini potato, mini potato, side dish, sides, snacks, vegetarian