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5 from 1 vote

Cheesy Potato And Herb Gratin Stacks

These Cheesy Potato and Herb Gratin Stacks make a beautiful and delicious side dish or appetizer.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12
Calories: 200kcal
Author: Chrysa

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 182mg | Fiber: 2g | Sugar: 2g