Go Back
Print Pin
5 from 6 votes

Cheesy Thyme and Ham Potato Gratin Stacks

This is a delicious stack of yellow potatoes, layered with Gruyere cheese and Canadian Bacon, covered in a rich cream sauce and seasoned with fresh thyme
Course afternoon tea, Appetizer
Keyword cream sauce, gratin, potato, stacks, thyme
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 24 stacks

Ingredients

  • Oil spray
  • 3 lbs yellow or golden potatoes
  • 2 tbsp unsalted butter
  • 2 tsp crushed garlic
  • ¼ cup cream
  • ½ tsp kosher salt
  • Fresh cracked black pepper
  • 1 cup grated Gruyere Cheese can use other melting cheeses or combination
  • 2 tbsp fresh thyme leaves removed from stems and chopped
  • 24 small thyme stems for embellishment
  • 6 slices Canadian Bacon finely chopped

Instructions

  • Preheat oven to 350°
  • Spray standard muffin tin - use 2 - 12 cup or one 24 cup muffin tin. Do not use mini-muffin tins. The stacks exceed the height of a mini-muffin tin and will slide.
  • Slice potatoes using a Mandolin. Slice to ⅙ inch thickness.
  • Using a small 1½ inch cookie cutter, cut circles out of potato slices. Set aside. You will want to create stacks of 10 slices. The stack will be approximately 1¾-2 inches high. These will cook down. Set aside until assembly.

Prepare the cream sauce

  • Place butter and garlic in a microwave proof bowl. Melt in 30 second burst until completely melted.
  • Add cream, 1 tbsp of the chopped fresh thyme, salt and pepper to butter and garlic. Stir to combine.

Assembling

  • Place 5 potato slices into the muffin tin. They will go approximately halfway up the tin.
  • Drizzle each potato stack with ½ tsp of cream mixture. Then sprinkle with fresh thyme
  • Sprinkle HALF the cheese, Canadian Bacon and chopped fresh thyme on the potato stack.
  • Top with remaining 5 slices and repeat cream, cheese, Canadian Bacon and thyme process.
  • Cover loosely with foil and bake for 35 minutes.
  • Remove the foil and bake for remaining 10 minutes. You will want to straighten up the stacks with a spoon.
  • Let stand for 5 minutes before removing from muffin tin. Use a butter knife to go around stack to help remove
  • Once cool, you can transfer to a mini muffin tin for storage. Ensure the stacks are cool as the potatoes will slip.

Serving Instructions

  • If plating for single serving, place potato stack on plate and top with sprig of fresh thyme
  • If plating for group, place in serving platter and top with sprigs of fresh thyme

Notes

  1.  You will want to use a yellow or golden potato, like Yukon Gold.  You want the creaminess of these potatoes.
  2.  These can be made ahead and frozen unbaked or baked.  
  3.  If frozen unbaked - defrost before baking.  Bake at 350 degree covered with foil for 35 minutes, uncover for the remaining 10.
  4.  If frozen baked - defrost before baking and heat through in 350 degree oven for 10 minutes.
  5.  If just refrigerated, heat through for 10 minutes in 350 degree oven.
  • Take the leftover potatoes once the disks are cut out, bake in oven or top with remaining cream for potato casserole!
  • NOTE:  You can make larger serving sizes by increasing the size of the cookie cutter, like 2 inch or 3 inch.  This recipe outlines an appetizer or afternoon tea savory size.
This recipe was adapted from Cheesy Potato Gratin Stacks https://www.soune.me/2019/01/cheesy-mini-potato-gratin-stacks-muffin.html

Equipment