There’s something about thinly sliced potatoes baked in cream and cheese that never goes out of style. It’s the kind of side dish that feels both humble and a little special at the same time. Simple ingredients, no complicated steps—just layers of comfort that turn golden and bubbling in the oven.
These oven-baked potato gratin stacks take that old-fashioned farmhouse potato bake and turn it into neat, individual portions. With only four core ingredients, they’re rich, creamy, and crisp around the edges—perfect for weeknight dinners or Sunday suppers.
Oven-Baked 4-Ingredient Potato Gratin Stacks
Servings: 4–6 (about 12 stacks)
Ingredients
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2 pounds russet or Yukon Gold potatoes, peeled and sliced very thin (about 1/8 inch)
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1 1/2 cups heavy cream (or half-and-half)
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1 1/2 cups shredded cheese (Cheddar, Colby, or any good melting cheese)
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1 1/2 teaspoons salt
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Freshly ground black pepper (optional)
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Butter or cooking spray for greasing
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C).
Generously grease a standard 12-cup muffin tin with butter or cooking spray. This helps create those golden, crispy edges.
2. Slice the Potatoes
Peel and slice the potatoes very thin—about 1/8 inch thick. Uniform slices ensure even cooking. A mandoline works beautifully here, but a sharp knife works just fine.
3. Season the Cream
In a bowl, stir the salt (and black pepper if using) into the heavy cream. This simple mixture becomes the silky base that soaks into the potatoes.
4. Layer the Stacks
Place a layer of overlapping potato slices into each muffin cup, like shingles.
Sprinkle a small amount of shredded cheese over the potatoes.
Repeat layering potatoes and cheese until each cup is filled almost to the top. Press gently to compact the stacks.
5. Add the Cream
Spoon the seasoned cream over each stack, allowing it to seep between the layers. Fill just until the cream nearly reaches the top but does not overflow.
6. Bake Covered
Cover loosely with foil (tent it slightly).
Bake for 25–30 minutes, until the potatoes begin to soften.
7. Bake Uncovered
Remove the foil and bake another 15–20 minutes, until:
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The tops are golden brown
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The cream is mostly absorbed
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A knife slides easily through the center
8. Rest and Serve
Let the stacks rest for 5–10 minutes in the pan.
Run a knife around each one and gently lift out.
Serve warm.
Why You’ll Love These
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Crispy edges with creamy centers
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Individual portions—no messy slicing
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Only four simple ingredients
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Perfect for holidays or weeknight comfort meals
What to Serve Them With
These stacks pair beautifully with:
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Roast chicken
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Pork chops
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Meatloaf
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Pot roast
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Grilled burgers or sausages
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Baked ham
Add a crisp salad or steamed green beans to balance the richness.
Easy Variations
If you like a little extra flavor:
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Add thin onion slices between layers
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Stir a minced garlic clove into the cream
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Swap Cheddar for Gruyère or Swiss
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Add small bits of cooked bacon or diced ham
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Use half milk and half cream for a lighter version
You can also bake everything in a small casserole dish instead of a muffin tin for a rustic gratin version.
Make-Ahead Tip
Assemble the stacks earlier in the day and refrigerate.
Bake when ready, adding a few extra minutes to the cooking time.
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