Amazing Cheesy Mini Potato Recipe

45 mins Cook
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Cheesy Mini Potato Gratin Stacks are the mini version of Potatoes au Gratin (Dauphinoise). Layers of thinly sliced potato baked in a muffin tin with cream, cheese, garlic and thyme, the excellent creamy cheesy mini potatoes.

You can also try my recipe of Oven Baked Potato Wedges you’ll love this simple and easy recipe. You can eat these potatoes in breakfast with eggs. party meals bites. so many possibilities!

Mini Potato
Mini Potatoes before baking

Mini Potato Gratin Stacks (Dauphinoise)

All you need to understand is that these Mini Potato Gratin Stacks are tacky, creamy and ridiculously impossible to resist. I mean, allow’s be blunt. Mini Potatoes + cheese + cream + garlic + butter. BAM! That’s a domestic run proper there!

Certainly, they’re a mini version of French Potato Gratin / Dauphinoise. I’ve stated it before and that i’ll say it again – the whole thing is higher in mini form, no longer just as it’s adorable. however due to the fact you get the whole thing to your self.

Except no longer having to proportion, making these in mini shape way you get fine golden tacky edges on every piece which might be my favourite part. No golden edges whilst you make Dauphinoise the same old manner!

What you need to make Mini Potato Gratin Stacks

  • Potatoes – Use starchy or all-rounder ones so they emerge as fluffy whilst cooked and absorb flavour. Sebago (the not unusual dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards and red satisfaction are all best.
    In case you use waxy potatoes, the layers form of slip apart while you cut into them.
  • Shape – choose lengthy skinny ones so you have less offcuts while trimmed into a cylinder form to reduce slices that healthy the muffin skinny.
  • Cheese – Gruyere and Swiss cheese are my favourites here, for his or her melting fine and flavour. Any cheese that melts will work just high-quality – cheddar, Colby, tasty cheese. I have a tendency not to apply mozzarella because it doesn’t have as a whole lot salt / flavour as other cheese however you can in case you want.
  • Shredded and sliced – I discover it first-class to use slices of cheese among the potato layers and shredded cheese on pinnacle.
  • Cream – Thickened / heavy cream works excellent as it’s thicker so it swimming pools at the layers higher.
  • Garlic – For flavour, to infuse the cream sauce.
  • Thyme – classic herb flavouring for Dauphinoise.

How to make Mini Potato Gratin Stacks

Assembling every gratin stack does take a touch more effort than making one huge bubbly Dauphinoise for sharing. but it’s really worth it – mainly for the golden cheesy edges that you in no way get when you make one huge gratin bake!!

  • Cutting the Potato Slices
  1. Peel and trim – Peel the potatoes then reduce the base so it’s far solid when status upright. Then trim the potato to make a (rough!) cylinder shape. It doesn’t depend if they are now not a great round – mine aren’t!. once they may be cooked, you can’t without a doubt inform if your potatoes are a touch greater hexagon-y or octogon-y, or even rectangular or triangular!!!
  2. Take a look at size – The cylinder should be the dimensions of the muffin tin holes.
  3. Potato cylinders – Repeat with final potato. To fill a fashionable 12 hoc muffin tin, you may need three potato cylinders reduce from 1.2 kg / 2.4 lb of potato.
  4. Slice thinly – the usage of both a mandolin or a pointy knife, reduce the potato into 2mm / 0.1″ thin slices.
  5. Separate slices – Use your fingers to split the slices as they will be predisposed to stick. We need to make certain the creamy sauce seeps between all of the potato layers!
  6. Cream sauce – soften the butter in a saucepan then sauté the garlic for 20 seconds or till it smells top notch. Then upload the cream and salt, and simmer for 30 seconds to carry the flavours together.

Now, we’re geared up to collect!

  • Assembling the Gratin StacksBake!
  1. Fill halfway – region a stack of potato slices inside the muffin tin hole so they arrive up halfway.
  2. Pour over cream – Drizzle about 1 teaspoon of cream over the potatoes. No need to be exact right here, simply use approximately half the cream.
  3. Cheese slices – top with a slice of cheese.
  4. Potato and cream – pinnacle every stack with some other stack of potatoes so they may be simply higher than the rim of the muffin tin. We need to make them taller due to the fact they sink barely as soon as cooked.

Then drizzle the closing cream over each stack.

  • Bake
  1. Thyme – Sprinkle each stack with most of the thyme. Reserve a piece to sprinkle on at the cease. a hint of sparkling thyme is a without a doubt best of completion!
  2. Cover and bake – cover loosely with foil then bake for 40 mins at one hundred eighty°C/350°F or till the potato is cooked. take a look at by placing a knife all of the manner to the bottom – there have to be no resistance.
  3. Cheese then oven – top with the shredded cheese and return to the oven uncovered for 10 mins or till the cheese is melted and there are some lovable golden spots on the floor.

Garnish with thyme & serve! Sprinkle the pinnacle with the last thyme, then serve straight away!

What to serve with Mini Potato Gratin Stacks

You may need to eat them directly out of the oven, and they may be really tasty enough to accomplish that! but definitely, they may be meant to be a side dish.

I generally tend to pull these out for unique activities while we need a facet dish that’s a piece unique. think, holidays and celebratory gatherings, alongside things which includes:

1- Grilled Steak

2- Peri peri Chicken

3- Thai Coconut Chicken

You can make these mini potatoes with anything you like, specially as a sideline with steaks, chickens etc. These are kids friendly as well.

Amazing Cheesy Mini Potato Recipe

Amazing Cheesy Mini Potato Recipe

Cheesy Mini Potato Gratin Stacks are the mini version of Potatoes au Gratin (Dauphinoise). Layers of thinly sliced potato baked in a muffin tin with cream, cheese, garlic and thyme, the excellent creamy cheesy mini potatoes.
prep time
15 mins
cooking time
45 mins
total time
1 hour



  • Oil spray

  • 1.2 kg / 2.4 lb starchy potatoes , large long ones (Note 1)

  • 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

  • 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: soften butter in a saucepan over medium heat then use what you want to gently brush the muffin tin holes with butter. (ultimate butter is for the cream sauce)
Cream sauce: Into the final butter, add garlic and cook dinner for 20 seconds. upload cream and salt then convey to a simmer. Simmer for 30 seconds, then remove from range and maintain heat.
Slice potato: Peel potatoes. Trim base so it stands upright. Then reduce into cylinder shapes that suit tge muffi tin. reduce into 2mm/ 1/10" slices using a mandolin or sharp knife.
Bring together stacks: place potato slices into the muffin tin so that they move halfway up the muffin tin holes. try to in shape through size to cause them to into neat stacks.
Cream: Drizzle every potato stack with 1 tsp of cream mixture – use half of of the mixture.
Cheese slice: top with cheese slice.
Pinnacle with potato, cream then thyme: pinnacle every stack with remaining potato slices so the peak is about 1cm / 1/3" above the rim of the muffin tin (they sink as soon as baked). Drizzle with final cream aggregate and sprinkle with most of the thyme (reserve a few for topping).
Baked 40 minutes: cover loosely with foil and bake for 40 minutes or till potato is cooked through. A small sharp knife have to undergo without any resistance.
Pinnacle with cheese, bake 10 mins: put off from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or till golden.
Garnish with thyme: Sprinkle with remaining thyme.
Stand five mins then remove to serve. Use a tablespoon or butter knife to help scope them out. (note three)
To Serve: Dinner – function a side. Finger meals – serve heat as is. Breakfast – serve with eggs and Francis Bacon.


1. Potatoes – You need to use starchy or all rounder potatoes as they breakdown when cooked, becoming nice and fluffy on the inside. The layers won’t stick if you use waxy potatoes. Best to use are Sebago (dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards, golden delight, coliban and red rascal all work great. Shape – Get long large ones that are suitable to cut into cylinder shapes. 2. Cheese – Any melting cheese works just fine here, though gruyere is my favourite for flavour and melting qualities. Swiss follows as a close second, followed by Colby and Monterey Jack, then cheddar and tasty cheese. I tend to give mozzarella a miss because it doesn’t have as much flavour as the other cheese. 3. Make ahead – Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through. 4. Nutrition per piece.
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