Au Gratin Potato Stacks

These au gratin potato stacks feature thinly sliced red potatoes layered with Gruyère and Parmesan cheeses—simmered in a garlic- and herb-infused cream—then baked until tender and golden. They're perfect for a holiday side or elegant dinner accompaniment.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 tablespoon salted butter, melted

2 tablespoons salted butter

1½ cups heavy whipping cream

4 cloves garlic, finely sliced

4 sprigs fresh thyme, plus additional for garnish

2 sprigs fresh sage

1 teaspoon coarse kosher salt

1 teaspoon ground white pepper

4 to 5 medium red potatoes, cut into ⅛-inch-thick slices

2 cups shredded Gruyère cheese

¼ cup freshly grated Parmesan cheese

Crème fraîche, for serving

Directions

Preheat oven to 400°F. Grease a muffin pan with 12 (2½-inch) muffin cups with 1 tablespoon melted butter. Place muffin pan in a large rimmed baking pan.
In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Stir in whipping cream, garlic, 4 sprigs thyme, sage, salt and white pepper. Simmer for 2 to 3 minutes or until small bubbles form.
Add potato slices to hot cream mixture; stir to coat. Bring mixture to a simmer. Simmer, uncovered, for 7 to 10 minutes or until potatoes are slightly softened.
To assemble stacks, layer two or three potato slices in each prepared muffin cup. Sprinkle each with a small amount of Gruyère cheese. Continue layering potato slices and Gruyère cheese until muffin cups are full. Remove and discard thyme and sage sprigs from remaining cream mixture; pour cream mixture over potato stacks in muffin cups, filling muffin cups halfway. Top with Parmesan cheese.
Cover muffin pan with foil. Bake for 40 to 45 minutes or until potatoes are tender. Remove foil and bake for 15 to 20 minutes more or until golden brown. Let stand in muffin cups for 15 minutes. Remove potato stacks from muffin cups. Garnish with additional fresh thyme; serve with crème fraîche, if desired.