These gruyere and thyme potato stacks are a delightful combination of crispy and creamy textures, with layers of thinly sliced potatoes, gooey gruyere cheese, and fragrant fresh thyme. With just a few simple ingredients and a muffin tin, you can create an impressive side dish that will have your guests asking for the recipe.
Why you’ll love these Gruyere and Thyme Potato stacks
There’s a reason I’m always looking for an excuse to make these potato stacks for my friends and family. They are sublimely delicious and also a lot of fun to make!
- You only need 6 ingredients to make this dish! Not counting salt and pepper.
- No fancy equipment required, just a non-stick muffin tin to hold their shape.
- You can make these ahead of time and rewarm them in the oven
- These potato stacks are vegetarian making them a great side dish for a crowd.
- You can try different cheese and herb combinations to mix it up! Try asiago, parmesan and rosemary next time around.
Tips for making these cheesy potato stacks
When it comes to this beginner friendly potato recipe, there’s only a few things you need to know in order to make them like a pro!
- VERY lightly grease your muffin tin with a non stick spray. If you use too much, the potato stacks will be very oily. You can even skip the spray all together if you know your tin is a good quality non stick. Just a quick sprtiz will do the trick.
- Stack your potatoes and cheese taller than the top of the muffin tin. The potato stacks will shrink down as they cook so by going taller before cooking will ensure you get a nice sized stack at the end.
- A mandoline will help make quick work of slicing your potatoes and ensure even sizes that will cook evenly.
- Yukon golds make for the best potato in this recipe. You can sub out a russet but stay away from red potatoes.
- If you notice your potoato stacks are starting to get too brown on top before they’re fully cooked, just loosely drape a sheet of aluminum foil over the top until they’re done.
Thank you to Forked in the Kitchen for the recipe inspiration!
Gruyere and Thyme Potato Stacks
- muffin tin
- 5 medium yukon gold potatoes, unpeeled
- 6 tablespoons melted salted butter
- 1 3/4 cup finely shredded gruyere cheese
- 1 cup finely shredded parmesan cheese
- 1 tablespoon fresh thyme, chopped
- 4 minced garlic cloves
- 1 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Preheat your oven to 400 degrees.
- Using a knife or mandoline, slice your potatoes 1/8" to 1/16" thick. Toss sliced potatoes in a bowl with the melted butter, sea salt, and pepper. Set aside.
- In a separate bowl, combine gruyere cheese, parmesan, minced garlic and fresh thyme.
- Very lightly grease your muffin tin and layer with 4 slices of potato, 1 big pinch of cheese, 4 more potato slices, another pinch of cheese, 4 more potato slices and another big pinch of cheese. The stacks should be taller than the top of the muffin tin.
- Place in the oven and bake until tops are golden and crispy, and you can pierce the whole stack with a fork without resistance. If the tops brown too fast, cover with aluminum foil during the remaining cook time.
- Cook times will vary based on the thickness of your potatoes and how tall they are stacked. Start checking for doneness after the 20 minute mark and every five minutes thereafter.
- If you don’t have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme.