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

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Oven-Baked Potato Gratin Stacks

These oven-baked potato gratin stacks are a playful, single-serve spin on the beloved French gratin dauphinois. Baking them in a muffin tin gives each stack more exposed edges, creating beautifully crisp, golden layers while the centers stay creamy and tender. They’re elegant, easy to portion, and far simpler to serve than a traditional casserole—making them ideal for holidays, dinner parties, or special weeknight meals.

4-Ingredient Potato Gratin Stacks

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, peeled and sliced about ⅛ inch thick
• 1½ cups heavy cream
• 1½ cups shredded cheese (Cheddar or Colby work well)
• 1½ teaspoons salt
• Black pepper, to taste

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Instructions

Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F. Generously grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.

Step 2: Slice the Potatoes
Peel the potatoes and slice them into thin, even rounds about ⅛ inch thick. A mandoline makes this easy, but careful knife work will do just fine.

Step 3: Season the Cream
In a bowl, whisk the salt and black pepper into the heavy cream so the seasoning is evenly distributed throughout the stacks.

Step 4: Assemble the Stacks
Place a few potato slices into each muffin cup, sprinkle with a bit of shredded cheese, and repeat the layers until nearly full. Gently press down to compact the layers.

Step 5: Add the Cream
Carefully pour the seasoned cream over each stack, allowing it to flow through the layers. Fill just below the top slice.

Step 6: Bake
Cover the pan loosely with foil and bake for 25–30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the tops are golden and a knife slides easily through the center.

Step 7: Rest and Serve
Allow the gratin stacks to rest in the pan for 5–10 minutes so they can set. Run a thin knife around the edges, then carefully lift them out and serve.