Two Cheese Scalloped Potato Stacks- Alternating layers of sweet potato and potato are stacked in a muffin tin and cooked up with two types of cheese (mozzarella and Gruyere) a little butter, cream, and a hint of fresh rosemary. A perfect side dish for your holiday meals, or any meal for that matter. Or, you can do like I just did and just have a few AS a meal
Happy dance! That’s what I’m doing right now! These little individual stacks of scalloped potatoes are ridiculously easy to make and over the top flavorful! I mean insanely good! .
I was originally going to post this for Mondays post, but I can hardly control my excitement and just had to share this with you RIGHT THIS VERY MINUTE…holy cow! This just might be my favorite thing I’ve made in quite a while. I mean how could you go wrong with potatoes/sweet potatoes, a little butter, cream and cheese? Something about the blend of the two cheeses ( mozzarella and Gruyere) and the little hint of rosemary that gets blended in the middle layers … muh muh!
These scalloped potatoes would be a perfect side dish for your holiday meals. The flavors will pair nicely with turkey, ham, beef, or .. anything really. I’m kind of thinking one of these little stacks would go really nicely with my eggs in the a.m. (that is if there any left by the morning- maybe I should stash one out of sight now).
I was going to say you could freeze any left overs for later , but ya….that’s not happening! Once you pop one of these little babies into your mouth..there is just no turning back. I might have powered through 4! Yes 4!…o.k. no judging, we are all friends right? In my defense they have only about 77 calories each (and they ended up being my lunch) . I’m secretly waiting for it to be dinner time so I can have another one (or two) ! But, if you do have more will power than I have, you most definitely could freeze these for another time.
Luckily these scalloped potatoes are so easy to make that if you accidentally eat a few too many before they make it to the dinner table you could always whip up another batch PDQ (pretty darn (I used the clean word) quick).
Go ahead give them a try…I’m betting you’ll be doing the happy dance too!
Prep Tip: Choose potatoes/sweet potatoes that are about the right size in diameter to fit your muffin tin. Using a mandoline slicer to cut the potatoes/sweet potatoes will make things much easier (and your slices more uniform). Mandolines can be used for so many things (think cucumber, carrot, zucchini ribbons, and so much more), You don’t need anything elaborate. I use this hand held one by OXO that’s under $15. (affiliate link- but you can pick one up many places) . Hint, hint to your family and friends…the holidays are just around the corner. I used setting #3 (the thickest slices).
Looking for more Healthy Holidays Side Dishes?
- 1 ½ lbs. potatoes/sweet potatoes (or combo- like I used. =approx. 1 med to large sweet potato + 1 med to large russet potato)
- 1 tsp chopped fresh rosemary divided
- ¼ cup grated mozzarella cheese
- ¼ cup grated Gruyere cheese
- 1 Tbsp butter
- ⅓ cup heavy cream
- ¼ tsp salt
- 1 clove garlic, pressed
- Pepper, to taste
- Fresh rosemary or thyme, for garnish
- Preheat oven to 375F. Spray muffin tin (traditional 12 muffin tin) with cooking oil.
- Peel potatoes/sweet potatoes and slice thinly, preferable with a mandoline. Layer slices in muffin tin (smaller in diameter slices on the bottom, until half way up the muffin tin. (approx. 4-6 slices). Sprinkle the mozzarella cheese on top of slices. Divide half the chopped rosemary and sprinkle over each stack. Layer remaining potato slices (approx. 4-6 more to each stack) . (I alternated potato/sweet potato/potato/sweet potato, but you can layer however you like)
- In a microwave safe bowl, heat butter,cream, salt, garlic and pepper for 30 seconds. Pour approx. 1 tablespoon of cream mixture over each potato stack.
- Cover with aluminum foil, loosely and bake for 30 min. Remove foil and add Gruyere cheese. Bake an additional 5-7 min. uncovered, until cheese is bubbly and begins to brown. If you want cheese to be extra bubbly and brown you could zap under the broiler for 2-3 min. ( I did) Remove from oven and let sit for 5-10 min. before serving. Run a knife around the sides of the stacks to help loosen and make removing from the muffin tin easier. Garnish with remaining rosemary (or thyme).
These potatoes look amazing! I can’t get over how cheesy they are. Yum!
Excellent recipe, going to make these for Christmas eve dinner party. If made ahead and refrigerated could they be microwaved just before serving? If so would you know how long it would take to warm up 8 at one time? Thanks for a great recipe.
Hi Gary..yes, you could microwave these to reheat but if you have space in your oven I think the preferred method would be to place them in aluminum foil and pop them into the oven. I put mine in at 350F for about 10-15 min. If you are reheating 8 I would suggest dividing them up( maybe 4 to each “packet”) when placing in aluminum foil for easier handling. If you do decide to go the microwave method, I’d do so in 30 second intervals – you dont want the cheese to get too melted. (probably 1- 1 1/2 min. is all it will take). Hope you enjoy!
Had these tonight with bbq pork loin. Theres just the 3 of us. 4 potato stacks each and they fighting over more! So much easier than my homemade augratins! And no flour…. Love em! Thank you.
LeeAnn…Thanks! so happy to hear they were a hit! much appreciate you taking the time to comment (it makes my day!)