Cheesy Potato Gratin Stack 🥔🧀

 Slice them very thinly using a knife or mandoline slicer.

 Try to keep slices even so they cook at the same speed.

Thin slices make the gratin creamy and soft. 

 Make the Cream Mixture

In a bowl, combine:

heavy cream

minced garlic

salt

black pepper

 Stir everything together well.

 Layer the Potatoes

Grease a baking dish or small round pans with butter.

 Place one layer of potato slices at the bottom.

 Spoon a little cream mixture over the potatoes.

 Sprinkle some cheese on top.

Repeat the layers until all potatoes are used.

 Finish with extra cheese on top for a golden crust. 

 Bake the Gratin

Cover the dish loosely with foil.

 Bake at 190°C / 375°F for 40 minutes.

 Remove the foil and bake another 15–20 minutes until the top is deep golden brown and bubbling.

The potatoes should feel soft when pierced with a knife. 

 Rest & Serve

Let the gratin rest for 10 minutes before slicing.

 Sprinkle chopped chives on top.

 Serve warm while creamy and cheesy.

 Tips

Use starchy potatoes for the creamiest texture.

Don’t rush the resting time or it may fall apart.

Add cooked onions or bacon for extra flavor. 

Q/A

Why is my gratin watery?

 Potatoes may have released extra moisture or the dish was not baked long enough.

Can I prepare it ahead of time?

 Yes! Assemble it earlier and bake before serving.