Cheesy Potato Stacks – My Gluten Free Cucina

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall. A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin. You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing. The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

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Ingredients:

1 large, sweet potato, peeled
4 small red potatoes, skin on
cooking spray
4 tbsp. unsalted butter, melted
1/3 cup 1% milk
seasoned salt, to taste (I used Lawry’s reduced sodium)
2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
fresh thyme for garnish

Preparation:

Grate the cheese. Slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well. Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray. Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

Use the smaller slices on the bottom for the best fit. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese. Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest. Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention! You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter. Pretty exciting stuff for this home cook!