Mashed Potato Gratin Stacks
Introduction
Mashed Potato Gratin Stacks are a creative and elegant twist on a classic comfort food.
By baking creamy mashed potatoes in a muffin tin, you get perfectly portioned stacks with a soft, fluffy center and a crisp, golden cheese crust on the outside.
This dish is ideal for holidays, dinner parties, or whenever you want to elevate a simple side dish.
Ingredients
Potatoes
2 pounds Yukon Gold or Russet potatoes, peeled and cubed.
These varieties provide a creamy texture and rich flavor.
Dairy
½ cup heavy cream.
4 tablespoons unsalted butter.
Cheese
1 cup shredded Gruyère, Parmesan, or sharp Cheddar cheese.
Seasoning
1 teaspoon garlic powder.
Salt and black pepper to taste.
Binder
1 large egg, lightly beaten.
Helps the stacks hold their shape when baked.
Aromatics (Optional)
Fresh thyme or rosemary for garnish.
Instructions
Boil the Potatoes
Place the cubed potatoes in a large pot of salted water.
Boil for 15–20 minutes until fork-tender.
Drain thoroughly.
Mash
Mash the potatoes with butter, heavy cream, garlic powder, salt, and pepper until smooth and lump-free.
Bind the Mixture
Allow the mashed potatoes to cool slightly.
Mix in the egg and half of the shredded cheese.
Fill the Muffin Tin
Generously grease a muffin tin.
Scoop the potato mixture into each cup and smooth the tops.
Bake
Sprinkle the remaining cheese on top.
Bake at 400°F (200°C) for 20–25 minutes until golden and bubbly.
How to Make
To create an extra-crispy gratin crust:
Brush each muffin cup with melted butter before filling.
Sprinkle a small amount of grated Parmesan directly into the tin.
For the final 2 minutes of baking, switch the oven to broil to caramelize the cheese and crisp the edges.
Variations
Loaded Potato Stacks
Mix in cooked bacon bits and chopped chives before baking.
Truffle Style
Add a few drops of truffle oil to the mash for a rich, gourmet flavor.
Sweet Potato Version
Substitute sweet potatoes and add a touch of honey and cinnamon.
Garlic Herb
Fold in roasted garlic and fresh parsley for a classic savory profile.
Tips
After draining, return the potatoes to the hot pot briefly to remove excess moisture.
Let the stacks rest in the pan for 5 minutes after baking so they firm up.
Use a thin knife or offset spatula to gently release each stack from the tin.
Serve warm for the best texture and flavor.
Conclusion
Mashed Potato Gratin Stacks deliver the perfect balance of creamy interior and crispy exterior.
They are visually impressive, easy to serve, and guaranteed to be a crowd-pleasing addition to any meal.
