Layer potato slices with these 3 ingredients for a baked side dish you’ll crave again.

Oven-Baked Potato Gratin Stacks

These Oven-Baked Potato Gratin Stacks are a playful, individual twist on the classic French dish gratin dauphinois. Baking them in a muffin tin gives each portion more crispy edges while keeping the inside creamy and soft. They make an elegant side dish that’s easy to serve, especially for gatherings, since everyone gets their own perfectly sized portion instead of scooping from a large casserole.

4-Ingredient Potato Gratin Stacks

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded cheese (Cheddar or Colby work well)
• 1 1/2 teaspoons salt
• Black pepper, to taste

Directions

Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F. Lightly coat a 12-cup muffin tin with butter or nonstick cooking spray so the stacks release easily after baking.

Step 2: Slice the Potatoes
Peel the potatoes and cut them into thin, even slices roughly 1/8 inch thick. A mandoline slicer helps keep them uniform, but careful knife slicing works too.

Step 3: Flavor the Cream
In a bowl, mix the salt and black pepper into the heavy cream so the seasoning distributes evenly throughout the layers.

Step 4: Assemble the Layers
Place a few potato slices in the bottom of each muffin cup, add a sprinkle of cheese, and continue layering potatoes and cheese until the cup is nearly full. Press the layers down gently to keep them compact.

Step 5: Add the Cream Mixture
Pour the seasoned cream into each muffin cup, allowing it to flow down between the potato layers. Fill until it reaches just below the top layer.

Step 6: Bake in Two Phases
Cover the muffin tin loosely with foil and bake for 25–30 minutes. Then remove the foil and continue baking for another 15–20 minutes, until the tops are golden brown and the potatoes are tender when pierced with a knife.

Step 7: Cool Slightly and Serve
Let the gratin stacks sit in the tin for 5–10 minutes so they firm up. Run a thin knife around the edges of each one and carefully lift them out before serving.