We’ll get into how delicious these are in just a second, but can we just take a moment to appreciate how cute they are!? Follow me…
Preparing Potato Stacks
You’re essentially going to prepare them as you would Dauphinoise Potatoes. However, instead of layering them across a dish, we’re going to stack the slices on top of each other in a muffin tray.
What kind of potato should I use?
You’ll want to use a floury/baking variety of potato (not waxy). Something like a Maris Piper or Russet will do the job! Try and find large and long potatoes that almost fit into the muffin tray. This will allow you to make the circular slices more easily and with less waste too. Process shots: slice off ends (photo 1), peel (photo 2), peel/slice into cylinder (photo 3), thinly slice into rounds (photo 4).
Gratin Potato Stacks
We’re going to coat the slices in sauce, as you would a Potato Gratin. Simply simmer the potatoes in cream, salt, pepper and nutmeg for a few mins until the cream thickens. Process shots: season cream (photo 1), stir (photo 2), mix in potatoes (photo 3), simmer (photo 4).
Cheese and Bacon Potato Stacks
Okay, here’s where the fun begins. This step is ever-so-slightly tedious, but the taste at the end is 100% worth it – promise! Just use a muffin tray and stack the potatoes with a layer of cheese, then a slice of cooked bacon, and then repeat until you reach the top. Or technically slightly higher than the top of the tray, as the stacks shrink slightly in the oven. Process shots: layer potatoes with cheese and bacon (photo 1), bake with foil (photo 2), remove foil (photo 3), top with cheese and grill (photo 4).
What kind of cheese should I use?
Definitely use Gruyere if you can! It’s the classic option and goes beautifully with cream and potatoes. I have tried these with Cheddar, which works well, so sub that if you’d prefer.
Can I sub the bacon?
I have used prosciutto before, which works really well because it’s so thin, so use that if you’d prefer. I haven’t tried ham, although I imagine if you’re using wafer slices it’ll work a charm. If you’d rather not use meat you could just leave it out. Consider seasoning the cream with 1/4 tsp more salt to make up for the loss of bacon.
Can I sub the cream?
The double/heavy cream is important because it has a high-fat content, which helps prevent it from curdling in the oven. It also offers a much richer flavour than single cream/milk, so definitely don’t sub the cream.
How do I keep them stacked?
I recommend gently pressing down each potato slice when you add it to the stack, just to help them ‘glue’ together. You can also use two knives to neaten them up before they bake, before you grill them and once they’re cooked, just to keep them in form.
Serving Potato Stacks
Once you’ve grilled the cheese on top, I recommend letting them sit for 5 or so minutes, just allow them to form shape and stick together. From there, I like to garnish with chives, but that’s completely optional! For this sister recipe to this check out my Sweet Potato Stacks! Alrighty, let’s tuck into the full recipe for these potato stacks shall we?!
How to make Potato Stacks (Full Recipe & Video)
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