"A nod to potato dauphinoise/gratin - these are simply just outrageously delicious. There’s nothing more to say, Enjoy! Chris x"
Cheesy Bacon Potato Stacks
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A Note from Feedfeed
These Cheesy Bacon Potato Stacks are a delightful twist on the traditional potato side dish. Thinly sliced potatoes, crispy bacon, and layers of gooey cheese make for an irresistible savory treat. The individual portions baked in a muffin tray create a beautiful presentation and a fantastic addition to any meal.
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- Recipe Card
Prep time 30mins
Cook time 40mins
Serves or Makes: 12 potato stacks
Recipe Card
ingredients
- 9 slices thin bacon
- 2 pounds russet potatoes
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- Butter, for greasing the tray
- 4 ounces Gruyere (or cheddar), finely grated
- Chives (optional), for garnish
Method
Step 1
Begin by cooking the bacon until crisp, then pat it dry with kitchen paper to remove excess oil. Dice each slice into 4 pieces (36 pieces in total, 3 pieces per stack).
Step 2
Peel the potatoes and slice off the top and bottom.
Step 3
Trim around the outside of the potatoes with a knife or peeler to form cylinders suitable to fit into a muffin tray.
Step 4
Slice the potatoes into rounds approximately 1/8 inch thick, resulting in 84 slices in total (7 slices per stack).
Step 5
In a pot over medium heat, pour in the cream and stir in the salt, pepper, and nutmeg. Add the potato slices and gently simmer for 3-4 minutes until the cream thickens, stirring the potatoes occasionally.
Step 6
Lightly grease a muffin tray with butter.
Step 7
Once the potatoes have cooled to a manageable temperature, place a slice in each muffin hole.
Step 8
Top with a small pinch of cheese, then add another potato slice. Layer bacon on top, followed by another potato slice. Repeat this process two more times to create 7 potato layers, alternating 3 layers of bacon and 3 layers of cheese, finishing with a potato slice on top.
Step 9
Drizzle a small amount of the remaining sauce over the stacks and loosely cover with foil.
Step 10
Bake the stacks for 40 minutes or until a knife can easily pierce through the potatoes. Remove the foil and, if needed, use two knives to realign the potatoes if they have shifted.
Step 11
Top each stack with cheese and place them under the broiler until the cheese turns golden and bubbly.
Step 12
Let the stacks sit for 5-10 minutes before carefully scooping them out with a spoon.
Step 13
Garnish with chives if desired.