Cheesy Potato Gratin Stacks
Serves 8
30 mins prep
110 mins cook
510 mins Chill Minimum
650 mins total
Layered Yukon Gold potato stacks with roasted garlic cream, gruyere and Parmigiano, pressed and baked twice for crisp edges and rich flavor.
Roast the garlic: Preheat the oven to 375°F. Slice the top off the garlic head, drizzle lightly with olive oil, wrap in foil, and roast for 1 hour, until soft and deeply golden. Let cool and reduce the oven to 350°F.
garlic head
Make the garlic cream: Squeeze out the cooled roasted garlic cloves into a blender with the milk. Blend until smooth. Transfer to a saucepan and add the heavy cream, salt, white pepper, allspice, smoked paprika, and herbs de Provence. Warm over low heat until steamy but not boiling. Set aside.
cup whole milk
cup heavy cream
heavy pinch salt
tsp white pepper
tsp allspice
tsp smoked paprika
tsp herbs de Provence
Prep the potatoes: Using a mandoline, thinly slice the potatoes.
lb yukon gold potatoes
Prepare the pan: Butter an 8x8-inch baking dish, then line it with two overlapping sheets of parchment, leaving overhang on the sides so you can lift the slab out later.
Butter
Combine the cheese: Mix together the gruyere and Parmigiano cheeses. Cover and refrigerate the other half for topping later. The other half you will use in the next step.
oz gruyere
oz parmigiano reggiano
Layer the potatoes: Add a thin ladleful of the garlic cream to the bottom of the pan. Then we layer. The order is a thin layer of potatoes → garlic cream → potatoes → garlic cream → VERY thin layer of the cheese mix → potatoes. Repeat this until you have 8 layers of potatoes. Your top layer should be potatoes and then cream.
Bake to set: Cover the dish tightly with foil and bake at 350°F for 75 minutes.
Press and chill: Let the dish cool. Place a sheet of parchment over the top, then the other 8x8-inch baking dish on top of the potatoes and press down, and add heavy cans to weigh it down. Refrigerate for at least 8 hours or overnight so the layers set and you can cut clean stacks.
8 Hours - Overnight Later: After it has chilled in the fridge, move it to the freezer for about 30 minutes while you preheat your oven to 425°F.
Cut into Stacks: Use the parchment overhang to lift the chilled potato slab out of the pan. Trim the edges, then cut into neat squares or rectangles to form stacks.
Top with Cheese and Bake: Arrange the stacks on a parchment-lined baking sheet. Top each stack with the remaining gruyere and Parmigiano mixture. Bake for 35-45 minutes until the top is deeply golden.
Top and Serve: Top with fresh chopped chives, crème fraîche and caviar! Enjoy!
crème fraîche
chives
caviar to taste
