Oven Baked 4-Ingredients Mini Potato Gratin Stacks
These easy Mini Potato Gratin Stacks are made with just four ingredients! Thinly sliced Yukon Gold potatoes are layered with heavy cream, salted butter, and Parmesan cheese, then baked in a muffin tin until tender, creamy, and golden brown. They're the perfect side dish for weeknight dinners, holiday meals, and special occasions.
Ingredients
- 2 pounds Yukon Gold potatoes thinly sliced
- ¾ cup heavy cream
- 1 cup Parmesan cheese finely grated, divided
- 2 tablespoons salted butter melted, divided
Instructions
- Preheat the oven to 375°F (190°C). Coat a standard 12-cup muffin pan with 1 tablespoon melted salted butter.
- Wash the potatoes and slice them into thin rounds, approximately ⅛ inch thick.
- Place the sliced potatoes in a large bowl. Add the heavy cream, remaining 1 tablespoon melted butter, and ¾ cup grated Parmesan cheese. Toss to coat the potatoes evenly.
- Arrange the potato slices in the muffin cups, stacking them almost to the top. Divide any remaining cream mixture evenly between the cups.
- Place the muffin pan on a rimmed baking sheet. Cover loosely with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining ¼ cup Parmesan cheese over the stacks, and bake uncovered for another 18-22 minutes, or until the potatoes are tender and the tops are golden brown.
- Remove from the oven and rest for 8-10 minutes. Run a thin knife around each muffin cup, carefully lift out the potato stacks, and serve warm.
Notes
Best potatoes: Yukon Gold potatoes have a naturally creamy texture and hold their shape well.
Potato thickness: Slice potatoes approximately ⅛ inch thick for even cooking.
Cheese: Freshly grated Parmesan provides the best flavor and texture.
Crispy edges: Use a buttered, nonstick muffin pan and bake uncovered during the final 18-22 minutes.
Make ahead: Bake the stacks up to 2 days in advance. Refrigerate and reheat before serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Bake at 350°F for 12-15 minutes, or until heated through.
Optional variations: Add garlic, fresh herbs, crumbled bacon, or substitute Gruyere cheese for a different flavor. Additional ingredients change the four-ingredient version.
Diet: Vegetarian (when using Parmesan made with vegetarian-friendly rennet)
Yield: 12 mini potato gratin stacks
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