This post contains Affiliate Links. Please see Disclosure Policy.
Potato Gratin Mini Stacks are the perfect potato side dish for your friends and family gathering. This recipe brought to you by Magnolia Table: Recipes for a Gathering cookbook is the most delicious gratin potato recipe I have ever prepared, but yet they are light so fewer calories. These potatoes are made with whole foods ingredients.
You can also create a crock pot dish with these potatoes. You are not limited to how you decide to make these for your family. Just simply enjoy whichever way they are made. These stacks are great for perfectly portioning. I baked these in our cast iron pan that created the perfect cream sauce.
I did make small changes to this recipe as I was missing a couple ingredients needed. To make Joanna’s recipe exactly, please purchase her well worth it cookbook. It is absolutely amazing.
Making the cream sauce before baking is very important. I used my small cast for this entire dish. I love the simplicity of less dishes at the end of a meal creation.
Combine your cream sauce ingredients into your pan and stir constantly to keep it from sticking to the bottom or edges.
When your sauce is completely melted, add your potatoes.
These are delicious additions to your evening meal.
- 4 Tablespoons of 1% Milk
- 1 tablespoon
- 1/3 cup Chedder Cheese (white or yellow)
- 1 Tablespoon Sour Cream
- 2 Tablespoon Parmesan Cheese
- 1 Tablespoon minced garlic
- 2 Tablespoon Chives
- Salt & Pepper to taste
- Wash and slice 3 medium sized potatoes thinly
- In a medium sauce pan combine milk, cheddar cheese, sour cream, parmesan cheese, minced garlic, chives, salt and pepper. Stir consistently until cream sauce is completely melted.
- Create your stacks about 1-2 inches high. However, this really depends on how deep your baking dish is.
- Spoon your cream sauce over your potatoes
- Bake for 30-40 minutes
- Garnish with parsley and serve.
The recipe in Magnolia Table makes 12 servings. Since we were cooking for 2, we drastically cut this recipe from the original within the book. We were missing heavy whipping cream so we substituted for sour cream. Since this recipe is much smaller than in the cookbook, I tested my potatoes tenderness after a half hour. If you make a larger serving, be sure to test.