Easy Potato Gratin Stacks

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These Potato Gratin Stacks are a great short cut option for the more time consuming Potatoes Au Gratin casserole dish. They’re just as delicious, and they’re easier to make!

I created this recipe for the dairy farm families of New England as part of an ongoing partnership. All opinions are my own. Thank you for supporting the organizations and brands that make A Dish of Daily Life possible!

Family get togethers in our house always have a common theme. We usually spend time talking about what we’re going to make for dinner every night, and since everyone likes to cook, we all usually have something to make. I’m usually in charge of salad dressing (if you’re looking for a creamy dressing, you might want to try this Feta Dill Dip) and the potatoes. Before my father-in-law passed away, he always made the best potatoes au gratin. My Cheesy Potatoes with Bacon and Leeks is one of the variations I use.

But lately I’ve been so busy with the gym, it seems like I have less and less time to cook. So, I’ve been trying to come up with an easier alternative that tastes just as good. I am excited to announce that I finally have one!

These yummy Potato Gratin Stacks are my new go-to dish. Not only are they perfect for holidays and other special occasions, but they’re easy enough to put on the menu any time! I’ll be making them for Easter this year.

DAIRY, CALCIUM, AND BONE DENSITY

Before we start cooking though, let’s talk a little bit about dairy and calcium. As we age, we lose bone density, and women are especially at risk after menopause. I’m approaching 50, so I’m in that age bracket where I’m losing more bone than I’m building. For me, the issue goes a little deeper. A couple years ago, I had a major operation to fuse the C1 and C2 bones in my spine due to a fracture that put me at risk for paralysis, had I been in a whiplash situation. Since then, I’ve been extra mindful about adding calcium into my diet from nutritious foods like dairy, as well as adding weight bearing exercises to my exercise routine, both of which help prevent bone loss and strengthen bones. I’m trying to do everything I can to slow the process down!

HOW TO MAKE POTATO GRATIN STACKS

Preheat oven to 375 degrees and grease a 12 muffin tin.

Slice potatoes thinly (about an 1/8”) using a mandoline or an attachment with your food processor.

Melt the butter in a saucepan over medium high heat. Add chopped onions and cook until they start to turn translucent, about 2 minutes or so. Then add garlic, fresh thyme leaves and chopped rosemary. Whisk in Dijon mustard and heavy cream. Once heated through, remove from heat and set aside.

Stack 4 potato slices in each opening. Top with ½ teaspoon of the cream sauce and a little cheese.

Then repeat with another layer of potatoes, cream sauce and cheese. Season with salt and pepper.

Top with tin foil and cook for 30 minutes; then remove foil and cook for 10-15 more minutes uncovered.

Allow to cool in muffin tin for 5-10 minutes before removing. Drain on paper towels if necessary. You can garnish with fresh thyme leaves for presentation, if you’d like. 

These Potato Gratin Stacks taste every bit as good as the casserole style dish, and they’re faster and easier to make!

TIPS FOR MAKING POTATO GRATIN STACKS

These are about as easy as it gets to make, but I’ll give you a couple of tips to make your Potato Gratin Stacks look worthy of a special occasion!

Try to use similar size potato rounds when making the stacks if you can. They don’t have to be perfect though. And either way, they will taste the same!  

If you find your potatoes are turning pink after slicing, give them a dunk in cold water and pat them dry with paper towels. Pink potatoes just aren’t as appealing!

MORE RECIPES PERFECT FOR EASTER

Since I’ll be making these Potato Gratin Stacks for Easter, I thought I would share some of my other favorites with you as well.

Brown Sugar Ham with Bourbon Glaze

Orange Marmalade Ginger Ham

Brussels Sprouts Gratin with Bacon

Creamy Marsala Mushrooms

What about you…what are your favorite recipes for Easter supper?

NEW ENGLAND DAIRY & FOOD COUNCIL AND MUST BE THE MILK

Before I share these yummy Potato Gratin Stacks with you, let’s chat about the New England Dairy & Food Council and Must Be The Milk.   This year will be my third year working with them, and I’ve enjoyed every minute. I’ve been fortunate enough to visit a dairy farm, and take a cooking class with several New England farmers. I hope you will take a moment to visit their websites…they truly are a great source of information, and there are also some really delicious recipes you will want to try! You can also meet my fellow Team Dairy New England bloggers there. It is a wonderful group of food bloggers and nutrition experts who I am honored to have had the opportunity to get to know.

I’d love to share with you a few of my favorite recipes that I’ve created for the New England Dairy & Food Council over the last couple years.

• Creamy Green Chile Chicken Enchiladas
• Greek Yogurt Chicken Salad with Grapes
• Spinach Quiche with Artichokes and Red Peppers
• Zucchini Corn Salad with Lemon Yogurt Dressing

I don’t know about you, but I’m getting a little hungry, so let’s move on our Potato Gratin Stacks recipe!