Stack potato slices and these 3 ingredients for a baked side I’ll want again

Stack Potato Slices with Three Simple Ingredients for a Baked Side You’ll Want Again

Some side dishes quietly disappear from the plate before you even realize it.

No fancy sauces. No complicated techniques. Just familiar, comforting flavors that work every single time.

That’s exactly what these oven-baked potato gratin stacks offer.

They take the classic Midwestern combination of thinly sliced potatoes, cream, cheese, and seasoning—and portion it into neat, individual stacks baked in a muffin tin. The result feels special enough for guests, but simple enough for a weeknight dinner.

If you’ve ever loved a creamy potato casserole but wished it were easier to serve (and easier to portion), this recipe solves that problem beautifully.

Why This Side Dish Matters

Potatoes have long been the foundation of practical American cooking.

They’re affordable. Filling. Reliable.

But when layered with cream and cheese, they become more than just practical. They become comforting.

This recipe transforms four basic ingredients into:

• Crisp golden edges
• Creamy centers
• Balanced richness
• Individual servings that hold their shape

It’s visually appealing without adding complexity.

And that makes it perfect for:

• Family dinners
• Holiday meals
• Potlucks
• Sunday suppers
• Weeknight comfort food

What Makes These Gratin Stacks Work

Traditional potato gratin is baked in a casserole dish. The flavor is excellent, but serving can be messy.

By baking in a muffin tin:

• The stacks cook evenly
• The cream distributes properly
• The cheese melts into each layer
• The edges caramelize slightly
• Portion control becomes effortless

Each stack becomes its own mini casserole.

Oven-Baked 4-Ingredient Potato Gratin Stacks

Servings: 4–6 (12 muffin-size stacks)

Ingredients

• 2 pounds russet or Yukon Gold potatoes, peeled and sliced thin (about 1/8 inch)
• 1½ cups heavy cream (or half-and-half)
• 1½ cups shredded cheese (Cheddar, Colby, or similar melting cheese)
• 1½ teaspoons salt
• Black pepper, optional
• Butter or cooking spray for greasing

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a standard 12-cup muffin tin generously.
3. Slice potatoes very thin for even cooking. A mandoline helps, but a sharp knife works.
4. Stir salt into the cream. Add black pepper if desired.
5. Layer potato slices in each muffin cup, slightly overlapping.
6. Sprinkle cheese over each layer.
7. Repeat layering until cups are filled nearly to the top.
8. Spoon cream evenly over each stack.
9. Cover loosely with foil.
10. Bake 25–30 minutes covered.
11. Remove foil and bake another 15–20 minutes until golden and tender.
12. Rest 5–10 minutes before removing.

Resting allows the stacks to firm up and hold their shape.

What to Serve With Them

These stacks pair easily with:

• Roast chicken
• Pork chops
• Grilled burgers or brats
• Meatloaf
• Pot roast
• Baked ham

To balance the richness, add:

• Steamed green beans
• Buttered peas
• Crisp lettuce salad
• Coleslaw
• Pickles

The creamy texture benefits from something fresh or tangy alongside it.

Why They Feel Special

Even though the ingredient list is short, presentation elevates the dish.

Individual stacks:

• Look intentional
• Serve cleanly
• Stay warm longer
• Feel restaurant-style without extra effort

Sometimes it’s not about adding more ingredients—it’s about changing how you bake and serve them.

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