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Gratin Stacks
Individual potato gratin stacks layered with garlic butter, cream, thyme, and Gruyère. They are baked until tender, chilled until firm, then filled with cheese and rebaked for a golden, melted finish.
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Ingredients
- Butter (For greasing the tins)
- Greaseproof paper (Cut into discs to fit the bases of the tins)
- 6 Large Agria potatoes (Peeled)
- 100 g Unsalted butter
- 4 Garlic cloves (Thinly sliced)
- 250 ml Double cream
- 1 Thyme sprig (Remove before layering)
- 0.333 tsp Fresh thyme leaves (Scant ⅓ teaspoon; reserve some for garnish)
- Salt (A pinch, plus enough to season the cream mixture well)
- Black pepper (To season)
- 70 g Gruyère (Thinly sliced for layering)
- 20 g Gruyère (Grated, for topping)
- Gruyère rind (Leftover rind; remove from the cream before layering)
- Gruyère (Four small cubes, one for the centre of each gratin)
Steps
- 1
Preheat the oven to 150°C.
- 2
Grease the inside of four small baked-bean tins with butter. Cut four greaseproof-paper discs to fit the bases and press one disc into the base of each tin.
- 3
Melt the 100 g butter in a small saucepan. Add the thinly sliced garlic and cook gently for 20 seconds.
- 4
Add the double cream and bring it to a simmer for 30 seconds.
- 5
Add the Gruyère rind and thyme sprig, then remove the saucepan from the heat. Season the cream mixture with salt, black pepper, and the fresh thyme leaves, and keep it warm.
- 6
Peel the potatoes and slice them into 2 mm rounds using a mandolin or a sharp knife.
- 7
Use the round edge of a baked-bean tin as a ring cutter to punch out potato discs sized to fit the tins.
- 8
Remove the thyme sprig and Gruyère rind from the cream mixture, then gently warm the mixture through if needed.
- 9
Make individual greaseproof-paper cartouches to line the bases of the tins.
- 10
Start layering the potato slices into the four tins.
- 11
After every four layers of potato, pour in just enough of the warm cream-and-butter mixture to cover the potato surface.
- 12
Add a layer of sliced Gruyère, some of the garlic, and some fresh thyme leaves.
- 13
Continue layering the potato, cream-and-butter mixture, sliced Gruyère, garlic, and thyme until each stack reaches just above the rim of its tin.
- 14
Cover each tin with foil and place the tins in a deep roasting tray.
- 15
Pour enough boiling water into the roasting tray to come to 1 cm below the top of each tin.
- 16
Bake for 1 hour, or until a small sharp knife slides through the potato without resistance.
- 17
Remove the gratins from the oven and allow them to cool completely. Chill them in the refrigerator until fully set and firm.
- 18
Once fully chilled, turn the gratins out of their tins.
- 19
Using an apple corer or small knife, carefully cut a 2 cm deep hole into the centre of the top of each stack and remove the potato plug.
- 20
Push one small cube of Gruyère into each hollow, then replace the potato plug on top.
- 21
Scatter the grated Gruyère generously over the tops of the stacks.
- 22
Set the oven to 180°C.
- 23
Place the stacks on a lined baking tray and bake for 10–15 minutes, or until the cheese is melted and golden and the gratins are heated through.
- 24
Garnish with the reserved thyme and serve.
Notes
The source lists a Gruyère rind in the ingredients but refers once to a Parmesan rind in the method; this extraction follows the ingredient list and the surrounding Gruyère references. The recipe requires four small baked-bean tins, a deep roasting tray, and boiling water for a bain-marie. The gratins can be prepared through the first bake and chilled before the final reheating, as directed.
Nutrition per serving
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