Kim’s Potato Au Gratin Stacks

Cooking Time: 1 hour    Servings: 6-8

Products needed:

Butter-All Natural Infused Olive Oil


  • Olive Scene Butter-All Natural Olive oil 
  • 2 baking potatoes
  • 1 sweet potato
  • grated cheese
  • pepper
  • heavy cream


  1. To save on clean-up (and trust me, I've tried a number of different renditions), use aluminum foil cut into 5-inch squares.
  2. Rub butter or Olive Scene Butter Infused Olive Oil on the inside of the foil and place the foil into a cupcake tin (butter/oil side up).
  3. Peel two uniformly shaped baking potatoes (approximately 5-inches long with a 2-inch diameter) and one sweet potato (same approximate measurements) and finely slice (1/8th to 1/16th inch).
  4. Another tip is to shave off a side of the potato to have it rest flat on the cutting board for ease of slicing.
  5. Place three potato slices in each muffin cup.
  6. Lightly salt and pepper.
  7. Repeat with two more potato slices.
  8. Add one tablespoon of grated cheese (use the cheese that compliments the main dish).
  9. Add two slices of the sweet potato and then three more slices of the baking potato.
  10. Add another tablespoon of grated cheese and a little more pepper.
  11. Carefully drizzle each potato stack with 1 ½ tablespoons of heavy cream.
  12. This should yield 6 – 8 stacks.
  13. Bake in a preheated 350-degree oven for 35-40 minutes (until the top is golden brown and a knife easily pierces the potatoes).
  14. Remove the stack from the foil and serve.