Thin slices of potatoes and Italian cheeses combine in this easily elegant Cheesy Potato and Herb Gratin Stacks recipe that works perfectly as appetizer or side dish.
If you had to pick one food you would be sad if you could never eat it again, what would it be? For me, it is cheese.
I have always loved cheese. I remember when mom would make grilled cheese sandwiches and soup for lunch.
My sister and I would pull apart our sandwiches and see who could have the longest strong of melted cheese between the pieces of bread. To be honest, I still do that!
With the holidays coming up, we do a lot of cooking. We eat some, serve some at parties and share some with friends and neighbors. I love to make recipes that are easy AND delicious.
I also like recipes that can serve multiple purposes – like ones you can serve as an appetizer or a side with your holiday meal.
That describes my Cheesy Potato And Herb Gratin Stacks recipe perfectly! The kids love them instead of fries with a burger. And my husband and I eat them with my slow cooker pot roast. They are also delicious with eggs for breakfast!
Now the star of my Cheesy Potato And Herb Gratin Stacks recipe is the cheese – because otherwise they are just sliced potatoes and that is sad! For this recipe, I used two of my favorite cheeses, Asiago PDO and Pecorino Romano PDO. Pecorino Romano is a sheep’s milk cheese (‘pecora‘ is the Italian word for sheep.)
This cheese is usually aged for 8 – 12 months. Asiago, my all-time favorite, is a cow’s milk cheese from the North East region of Italy. It is a mountain or Alpine cheese and varies in flavor depending on its aging.
If you love Asiago as much as I do, you will be interested in this: Its two ages are fresh (or fresco) and aged (or stagionato.) If you want the real Italian Asiago PDO, be sure to look on the label.
If you like Romano, like my husband, you may be surprised to learn Romano and Pecorino Romano are not the same thing! And, not all Pecorinos the same! Pecorino Romano is one of the oldest cheeses in the world.
It is the most popular and loved of the millions of Italian Americans in North America!
Because cheese is a favorite food of mine, learning about its origins was fascinating for me. I learned so much!
Did you know these cheeses are made under very strict guidelines, with methods going back many, many years? The method they are made has a direct impact on the final flavor profile and characteristics of each one.
Both Asiago PDO and Pecorino Romano PDO are from Italy, and the PDO (Protected Designation of Origin) after the name indicates the region they were made. PDO foods have the strongest link to original historical practices.
Both the raw ingredients and their production must come from or happen within the original area.
Cheesy Potato and Herb Gratin Stacks Recipe
1-2 pounds of small potatoes. (Any variety will work perfectly.)
1/2 cup grated Asiago PDO Italian cheese
1/2 cup Pecorino Romano PDO Italian cheese
1 large yellow onion, sliced thin
3 tbsp. butter, divided
3 tbsp. oil, divided
1/3 cup heavy cream
1 clove of garlic, chopped
1/2 tsp.. paprika
1/2 tsp. Italian seasoning
Salt and pepper to taste
Fresh rosemary or other favorite herb, divided
In a skillet, add 2 tbsp. butter and 2 tbsp. oil. Add onions and salt and pepper and cook over medium-high for about 15 minutes.
Peel potatoes and slice into 1/4 inch thick rounds.
In a medium bowl, add 1/4 cup of each of the cheeses, paprika, Italian seasoning, 1 tbsp. chopped fresh herb, remaining oil and potato slices. Toss until mixed well.
In a small pan or microwave bowl, heat cream, remaining butter, garlic and salt and pepper. Heat until butter is melted.
Stack potato slices in muffin tin. Spook cream mixture over potatoes.
Bake for 25-30 minutes. Remove from oven and top with onions. sprinkle with remaining cheeses. Sprinkle remaining cheese and bake an additional 3-5 minutes.
Remove from oven and sprinkle with chopped fresh herb to garnish. Serve and enjoy!
Cheesy Potato And Herb Gratin Stacks
- 1-2 pounds of small potatoes. Any variety will work perfectly.
- 1/2 cup grated Asiago PDO Italian cheese
- 1/2 cup Pecorino Romano PDO Italian cheese
- 1 large yellow onion sliced thin
- 3 tbsp. butter divided
- 3 tbsp. oil divided
- 1/3 cup heavy cream
- 1 clove of garlic chopped
- 1/2 tsp.. paprika
- 1/2 tsp. Italian seasoning
- Salt and pepper to taste
- Fresh rosemary or other favorite herb divided
- Preheat oven to 375F. Spray or wipe traditional muffin tin with cooking oil.
- In a skillet,add 2 tbsp.. butter and 2 tbsp. oil. Add onions and salt and pepper and cook over medium-high for about 15 minutes, or until golden-brown. Set aside
- Peel potatoes (or don't if you like the skin!) and slice into 1/4 inch thick rounds.
- In a medium bowl, add 1/4 cup of each of the cheeses, paprika, Italian seasoning, 1 tbsp. chopped fresh herb, remaining oil and potato slices. Toss until mixed well.
- In a small pan or microwave bowl, heat cream, remaining butter, garlic and salt and pepper. heat until butter is melted.
- Stack potato slices in muffin tin. Spook cream mixture over potatoes.
- Bake for 25-30 minutes.
- Remove from oven and top with onions. sprinkle with remaining cheeses. Sprinkle remaining cheese and bake an additional 3-5 minutes.
- Remove from oven and sprinkle with chopped fresh herb to garnish.
What is your favorite cheese and what holiday dish do you add it to that everyone loves? I would love to hear!
Penelope Guzman says
Oh my gosh, this all looks so incredible!
Stacie @ Divine Lifestyle says
That’s an amazing recipe! I love the genius of turning gratin potatoes in an appetizer like this. Om nom nom.
Colleen Lanin says
I love au gratin anything. There’s nothing better! This is just about the best appetizer I’ve ever seen. I can’t wait to make it!
Melissa Chapman says
I don’t eat cheese but this post makes me miss it somewhat. This loks like a great snack to give at any holiday paty or family gathering.
I am going to save this recipe for Christmas! It sounds like a wonderful appetizer or side dish!
Dawn Lopez says
I would definitely choose to eat these over french fries! Potatoes with cheese is an awesome combo. These would make a nice upgrade for holiday meals too.
I must admit, these did not last long in my house! They were so good and so easy to make! I cannot wait to make them again for Christmas.
These look like they would be the perfect addition to a holiday spread. I need to add these to our menu.
I couldn’t live without cheese! These cheesy potatoes look amazing. They’d make the perfect side for all my favorite main dishes!
YUM! I love making potato dishes for holidays, I know my family would love this.
Liz Mays says
This is such a delicious potato idea. All of those flavors in one bite! I should try it out!
Claudia Krusch says
This Cheesy Potato And Herb Gratin Stacks recipe looks so delicious and easy to make. I will have to add it to my holiday recipes list. I am sure it will be a big hit.
That turned out to be a lot easier than I thought it would be. I’ve got some baking potatoes around here that I need to use – now I know what I’m using them for!
Nancy at Whispered Inspirations says
WOW! That sounds like a super delicious and amazing recipe. I am going to have to give this a try.
Ellen Scott says
Your informations about cheese are really useful to me. Plus this recipe looks so delicious. Of course I have to try this
Mary Gardner says
These look great! Anything with potatoes and cheese has to be delicious!
These look delicious! I will have to give them a try