Gruyère Cheese Stacked Potatoes

Gruyère Cheese Stacked Potatoes

Caren McSherry
Take BCfresh red potatoes to new heights! The intense, nutty flavour of Gruyère cheese makes almost everything taste better, especially potatoes. This dish is so easy you can almost do it blindfolded! I always use a silicone muffin pan to make the clean-up a breeze.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Servings 6


  • 1 lb small BCfresh red potatoes
  • 1 tsp freshly ground pepper
  • Pinch of ground nutmeg
  • 1 cup whipping cream
  • 8 oz Gruyère grated
  • 1/2 cup Parmesan grated
  • 1/3 cup parsley finely chopped


  • Preheat oven to 400°F and prepare large, six-cup muffin pan – If your muffin pan is not silicone, butter it well.
  • Finely slice the potatoes using the slicing blade on a handheld mandolin or of a food processor. Set aside while you prepare the cream.
  • Stir the pepper and nutmeg into the cream. Place a few potato slices along with 2 tsp of the cream in each cup, followed by a thin layer of Gruyère. Continue alternating layers of potatoes and Gruyère until each cup is filled ¼ inch from the top.
  • Sprinkle the tops with Parmesan and bake in a preheated oven for about 30 minutes until golden brown and bubbly.
  • Let the potatoes sit for 10 minutes to set, and then remove from pan and garnish with the chopped parsley. Heavenly indulgence!