Cheese Scalloped Potato Stacks (Printable)

Creamy cheese and potato stacks baked in muffin tins for perfectly portioned servings with crispy edges.

# What You'll Need:

→ 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 Steps:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin generously with butter or non-stick cooking spray.
02 - Using a mandoline slicer or a sharp knife, cut the peeled potatoes into very thin slices about 1/8 inch thick. Uniform slices ensure even cooking throughout each stack.
03 - In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, ground nutmeg, salt, pepper, and half of the thyme leaves until well combined.
04 - Place the sliced potatoes in a large bowl and toss with the melted butter, making sure each slice is evenly coated to promote browning and prevent sticking.
05 - Layer 3 to 4 potato slices in the bottom of each muffin cup. Spoon about 1 teaspoon of the cream mixture over the potatoes, then sprinkle with a small pinch of cheddar and Gruyère cheese. Repeat the layers—potatoes, cream, cheese—until each cup is filled, pressing down gently as you build.
06 - Finish each stack with a generous sprinkle of the remaining cheddar and Gruyère cheese and the reserved thyme leaves.
07 - Cover the muffin tin loosely with aluminum foil and bake for 30 minutes. This allows the potatoes to steam and cook through without drying out.
08 - Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the potatoes are fork-tender when pierced with a knife.
09 - Let the stacks cool in the tin for 5 minutes. Run a butter knife around the edge of each stack to loosen, then gently lift out and serve warm.

# Expert Advice:

01 -
  • Individual portions mean crispy edges on every single bite, not just the top of a casserole.
  • The cream and cheese seep into every layer, making each stack unbelievably tender inside.
  • They look fancy enough for a dinner party but come together with almost no effort.
02 -
  • Do not skip greasing the tin thoroughly because cheese bakes hard and the stacks will cling stubbornly to dry spots.
  • Pressing down lightly as you layer keeps the stacks compact so they hold their shape when you remove them.
03 -
  • Soak the sliced potatoes in cold water for 10 minutes and pat them thoroughly dry so excess starch does not make the cream sauce gummy.
  • The mandoline is the single tool that turns this from good to great because hand cut slices are almost never even enough to stack neatly.

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