Baby Russet Cheesy Gratin Stacks

Recipe Photo

Baby Russets are the perfect size for these mini gratin stacks made in muffin tins. Great for appetizers or a side dish with dinner or even with breakfast. Makes 18 stacks!




  • 2lb baby russet potatoes
  • non stick cooking spray
  • 4 Tbspn butter
  • 2 tspn minced garlic
  • 1/2 Cup heavy whipping cream
  • 1 tspn salt, divided
  • 1 tspn black pepper, divided
  • 1/2 Cup shredded parmesan cheese
  • 1/2 Cup shredded cheddar cheese


Prep: 10 Minutes; Cook: 45 Minutes

  • Preheat oven to 350F
  • Spray muffin tins generously with non stick cooking spray, you do not want these babies to stick or they are ruined. 
  • Slice baby russet potatoes into thin slices, do not keep the end cuts. 
  • Toss potatoes with half of the salt and pepper.
  • Melt butter with garlic in a cup in the microwave, 30 second increments.
  • Add cream and remaining salt and pepper to the butter, stir until salt dissolves. 
  • Stack potatoes in the muffin tins halfway full in each tin hole. 
  • Drizzle half of the butter and cream mixture over the potatoes.
  • Now sprinkle the shredded parmesan over top of each stack.
  • Stack remaining potatoes, drizzle with remaining butter and cream mixture, and top with the shredded cheddar. 
  • Cover loosely with foil and bake for 35 minutes, uncover and bake an additional 5 minutes or until golden brown and potatoes are soft.
  • Let stand a full 5 minutes before attempting to remove from tins so the starches have time to 'set.'
  •   Use a knife and cut away from the edges of the tins to help get them out easier.      Enjoy!
Serves 9