Potato Gratin Stacks Potato Gratin Stacks

Potato Gratin Stacks

A fun holiday appetizer that is perfect for meat-eaters and vegetarians (by omitting the bacon). These potato gratin stacks can be super fancy, or super simple: whatever you are feeling!

Notes

Feel free to use any varietal of Little potatoes you like! This recipe uses Something Blue and Blushing Belle.

Print

Ingredients

HINT: Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

If using bacon bows, cut slices of bacon in half lengthwise (so you now have two long strips per slice of bacon.) Cut each of those strips in half lengthwise again (they will be thin!) Cut each of those strips in half vertically, not lengthwise.

step_1

Take one piece of bacon and fold it into a loop that looks like one half of a bow (imagine a loop with some ribbon hanging down). Repeat with a second piece. Place the two pieces of bacon together on a baking sheet lined with parchment paper and adjust so they look like bows (two loops with some excess 'ribbon' hanging down.) Repeat until no bacon remains. Set aside.

step_2

Melt butter in a small saucepan over medium heat. Stir in onion and cook for two minutes. Add in garlic and thyme (if using fresh thyme, just throw in entire sprigs: the leaves will fall off as the mixture cooks). Cook for one minute. Stir in cream and mustard; cook, stirring frequently, until mixture is very hot. Set aside.

Preheat oven to 375°F. Grease a mini muffin tin (or silicone muffin pan).

step_4

Slice potatoes on mandolin (or using a knife if preferred) into very thin slices (1/8 to 1/16th thick).

step_5

Add potatoes to mini muffin tin, alternating in colour of potatoes if desired. You want to fill the potatoes halfway up the tin (about four slices of potatoes in each spot). Try to use potato slices that are roughly the same size, however the stacks are pretty forgiving.

step_6

Pour 1/4 teaspoon of sauce on top of each stack. Sprinkle with some cheese. Repeat potato layer (about 4 slices of potatoes in each spot: it is okay if the stacks go a bit over the top.) Cover with 1/2 teaspoon of sauce.

step_7

Cover pan with aluminum foil and place into oven for 25 minutes. Bacon can be cooked in the oven at the same time, just remove after 15 to 20 minutes and drain onto paper towels.

step_8

Remove foil from potatoes, sprinkle with cheese, and continue cooking for another 10 to 15 minutes, or until cheese is nice and golden.

step_9

Allow to cool in pan for about five minutes before moving to a serving dish (if you are finding the layers are still sliding a bit, let them cool longer in the pan. They will eventually stick together!)

step_10

Place bacon bows on top of potatoes and pierce with toothpick to hold in place.

step_11

Sprinkle with fresh thyme before serving if desired.

Step 1 out of 12

If using bacon bows, cut slices of bacon in half lengthwise (so you now have two long strips per slice of bacon.) Cut each of those strips in half lengthwise again (they will be thin!) Cut each of those strips in half vertically, not lengthwise.
step_1

Step 2 out of 12

Take one piece of bacon and fold it into a loop that looks like one half of a bow (imagine a loop with some ribbon hanging down). Repeat with a second piece. Place the two pieces of bacon together on a baking sheet lined with parchment paper and adjust so they look like bows (two loops with some excess 'ribbon' hanging down.) Repeat until no bacon remains. Set aside.
step_2

Step 3 out of 12

Melt butter in a small saucepan over medium heat. Stir in onion and cook for two minutes. Add in garlic and thyme (if using fresh thyme, just throw in entire sprigs: the leaves will fall off as the mixture cooks). Cook for one minute. Stir in cream and mustard; cook, stirring frequently, until mixture is very hot. Set aside.

Step 4 out of 12

Preheat oven to 375°F. Grease a mini muffin tin (or silicone muffin pan).
step_4

Step 5 out of 12

Slice potatoes on mandolin (or using a knife if preferred) into very thin slices (1/8 to 1/16th thick).
step_5

Step 6 out of 12

Add potatoes to mini muffin tin, alternating in colour of potatoes if desired. You want to fill the potatoes halfway up the tin (about four slices of potatoes in each spot). Try to use potato slices that are roughly the same size, however the stacks are pretty forgiving.
step_6

Step 7 out of 12

Pour 1/4 teaspoon of sauce on top of each stack. Sprinkle with some cheese. Repeat potato layer (about 4 slices of potatoes in each spot: it is okay if the stacks go a bit over the top.) Cover with 1/2 teaspoon of sauce.
step_7

Step 8 out of 12

Cover pan with aluminum foil and place into oven for 25 minutes. Bacon can be cooked in the oven at the same time, just remove after 15 to 20 minutes and drain onto paper towels.
step_8

Step 9 out of 12

Remove foil from potatoes, sprinkle with cheese, and continue cooking for another 10 to 15 minutes, or until cheese is nice and golden.
step_9

Step 10 out of 12

Allow to cool in pan for about five minutes before moving to a serving dish (if you are finding the layers are still sliding a bit, let them cool longer in the pan. They will eventually stick together!)
step_10

Step 11 out of 12

Place bacon bows on top of potatoes and pierce with toothpick to hold in place.
step_11

Step 12 out of 12

Sprinkle with fresh thyme before serving if desired.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.