MAISON DE KENNEDY
EST. 2025
Potato Stacks
🤍🤍🤍🤍🤍
(0/5) Tested by Untested — ~1 hr · Makes 12
Ingredients
Strike checked
Reset all
Potatoes — long, evenly sized so the slices stack neatly and cook evenly
Butter
Garlic — use a microplane to grate so it mixes into the butter without leaving big pieces
Heavy Cream
Salt & Pepper — don't skimp on the salt or the potatoes will taste underseasoned
Gruyère — grated fresh from the block for smoother melting
Parmesan — grated fresh from the block
Fresh Thyme (optional) — for finishing
Method
Strike checked
Reset all
Prep oven & pan:
Preheat oven to 350°F (175°C). Butter a muffin tin generously.
Make cream mixture:
Cook grated garlic in butter until fragrant, then add heavy cream and seasonings. Stir to combine.
Slice potatoes:
Peel and cut into very thin, even slices — a mandoline helps here.
Assemble stacks:
Layer potato slices into each muffin cup, spooning cream mixture and a little cheese between layers as you go.
Bake covered:
Cover with foil and bake for 40–45 minutes until potatoes are tender.
Add cheese & finish:
Uncover, top with remaining Gruyère and Parmesan, and bake until golden and bubbly.
Serve:
Let cool briefly in the tin, then carefully pop out. Finish with a sprinkle of fresh thyme if using.
Notes
Untested:
Give it a go and update the rating.
Fresh cheese only:
Grate from the block — pre-shredded has anti-caking agents that stop it melting smoothly.
Even slices are everything:
A mandoline makes this much easier and gets you consistent, thin rounds.
↑ Back to top
Ingredients
Method
Notes