Mini Cheese au Gratin Potatoes

Cheese au Gratin Potatoes are the ultimate indulgence—creamy, cheesy, and irresistibly crispy around the edges. These individual-sized stacks are baked in a muffin tin, making them the perfect side dish for holiday dinners, cozy weeknights, or entertaining guests. With layers of Gruyère and a thyme-infused cream sauce, this recipe delivers all the comfort of traditional gratin in a fun, personal-size format.

What Are Cheese au Gratin Potatoes?

Gratin potatoes, also known as Pommes Dauphinoise, originated in France and have become a staple in comfort cuisine worldwide. Traditionally baked in a casserole dish, this version reinvents the classic by baking the creamy potato layers in a muffin tin. You still get the rich layers of cream and cheese, but with crisped-up edges and a beautiful presentation. It’s the perfect mix of rustic and refined.

Why Everyone Will Love This Recipe

• Rich, creamy, cheesy goodness in every bite
• Perfect portion control—no slicing needed
• Great for entertaining or meal prepping
• Made with simple ingredients and big flavor

Whether served beside roast meat or on their own, these gratin stacks will disappear fast!

Pro Tips for the Best Cheese au Gratin Potatoes

1. Use a mandoline for ultra-thin, even slices.
2. Gruyère melts beautifully—but you can mix it with mozzarella or cheddar for variety.
3. Don't skip the thyme. It adds earthy depth to balance the richness.
4. Cover with foil for moist interior, then remove to finish with a golden crust.
5. Let them rest a few minutes after baking—this helps them hold their shape.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the stacks and refrigerate (uncooked) for up to 24 hours. Bake when ready to serve.

What’s the best potato variety to use?

Yukon Gold or Russet potatoes work best for creamy interiors and crisp edges.

Can I swap out the cheese?

Absolutely—sharp cheddar, Fontina, or even smoked Gouda can add unique flavor twists.

Do I need to peel the potatoes?

Peeling is preferred for a smoother texture, but leaving the skin on adds a rustic touch and saves time.

How do I remove the stacks from the muffin tin?

Run a knife around the edge and use a spoon to gently lift them out. Greasing the tin well helps too.

How to Freeze

Freeze after baking for best results. Let them cool completely, then place the stacks on a parchment-lined tray to freeze individually. Once solid, transfer to a freezer bag or container. Freeze for up to 2 months.

Reheat from frozen at 375°F for 20–25 minutes.

How to Store

Allow the stacks to cool, then transfer them to an airtight container. Refrigerate for up to 3 days.

To reheat, place them on a baking sheet and warm in a 350°F oven for 10–12 minutes, or until heated through and bubbly.

How To Make Cheese Au Gratin Potatoes

Prep the potatoes: peel and slice the potatoes into thin rounds—use a mandoline if possible for evenness.

Make the cream sauce: in a medium pot, heat the cream with butter, garlic, thyme leaves, salt, and pepper until just simmering. Remove from heat.

Assemble in muffin tin: grease a 12-cup muffin tin. Add a spoonful of cream sauce to the bottom of each cup. Stack several potato slices inside, followed by a slice of Gruyère, then another potato slice to cap it.

Add remaining sauce: spoon leftover cream sauce over the top of each stack. Cover tightly with foil. Bake at 375°F (190°C) for 40 minutes.

Step 4

Step 4

Add remaining sauce: spoon leftover cream sauce over the top of each stack. Cover tightly with foil. Bake at 375°F (190°C) for 40 minutes.

Finish with cheese: remove foil, sprinkle shredded cheese over each stack, and bake uncovered for another 10 minutes, until golden and bubbly. Let cool slightly, then gently remove from the tin. Serve hot and enjoy!