Cheesy Bacon Potato Stacks

These cheesy bacon potato stacks are rich, decadent and outrageously delicious!

We’ll get into how delicious these are in just a second, but can we just take a moment to appreciate how cute they are!? Follow me…

close up shot of gratin potato stacks on chopping board garnished with chives

Preparing Potato Stacks

You’re essentially going to prepare them as you would Dauphinoise Potatoes. However, instead of layering them across a dish, we’re going to stack the slices on top of each other in a muffin tray.

What kind of potato should I use?

You’ll want to use a floury/baking variety of potato (not waxy). Something like a Maris Piper or Russet will do the job! Try and find large and long potatoes that almost fit into the muffin tray. This will allow you to make the circular slices more easily and with less waste too.

Process shots: slice off ends (photo 1), peel (photo 2), peel/slice into cylinder (photo 3), thinly slice into rounds (photo 4).

4 step by step photos showing how to prepare potato stacks

Gratin Potato Stacks

We’re going to coat the slices in sauce, as you would a Potato Gratin. Simply simmer the potatoes in cream, salt, pepper and nutmeg for a few mins until the cream thickens.

Process shots: season cream (photo 1), stir (photo 2), mix in potatoes (photo 3), simmer (photo 4).

4 step by step photos showing how to prepare potato gratin stacks

Cheese and Bacon Potato Stacks

Okay, here’s where the fun begins. This step is ever-so-slightly tedious, but the taste at the end is 100% worth it – promise!

Just use a muffin tray and stack the potatoes with a layer of cheese, then a slice of cooked bacon, and then repeat until you reach the top. Or technically slightly higher than the top of the tray, as the stacks shrink slightly in the oven.

Process shots: layer potatoes with cheese and bacon (photo 1), bake with foil (photo 2), remove foil (photo 3), top with cheese and grill (photo 4).

4 step by step photos showing how to make potato stacks

Potato Stacks FAQ

What kind of cheese should I use?

Definitely use Gruyere if you can! It’s the classic option and goes beautifully with cream and potatoes. I have tried these with Cheddar, which works well, so sub that if you’d prefer.

Can I sub the bacon?

I have used prosciutto before, which works really well because it’s so thin, so use that if you’d prefer. I haven’t tried ham, although I imagine if you’re using wafer slices it’ll work a charm. If you’d rather not use meat you could just leave it out. Consider seasoning the cream with 1/4 tsp more salt to make up for the loss of bacon.

Can I sub the cream?

The double/heavy cream is important because it has a high-fat content, which helps prevent it from curdling in the oven. It also offers a much richer flavour than single cream/milk, so definitely don’t sub the cream.

How do I keep them stacked?

I recommend gently pressing down each potato slice when you add it to the stack, just to help them ‘glue’ together. You can also use two knives to neaten them up before they bake, before you grill them and once they’re cooked, just to keep them in form.

close up shot of spoon lifting potato stack out of muffin tin

Serving Potato Stacks

Once you’ve grilled the cheese on top, I recommend letting them sit for 5 or so minutes, just allow them to form shape and stick together. From there, I like to garnish with chives, but that’s completely optional!

For this sister recipe to this check out my Sweet Potato Stacks!

Alrighty, let’s tuck into the full recipe for these potato stacks shall we?!

close up shot of half a cheese and bacon potato stacks on silver fork

How to make Potato Stacks (Full Recipe & Video)

close up shot of half a cheese and bacon potato stacks on silver fork

Print

Cheesy Bacon Potato Stacks

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These cheesy bacon potato stacks are rich, decadent and outrageously delicious!
Course Side Dish
Cuisine French, Western
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 stacks
Calories 233kcal
Cost £1 / $1

Equipment

  • Kitchen Paper
  • Potato Peeler
  • Sharp Knife & Chopping Board
  • Medium/Large Pot & Wooden Spoon
  • 12 Hole Muffin Tray
  • Aluminium Foil

Ingredients

  • 9 thin slices of Bacon (see notes)
  • 1-1.2kg / 2.2-2.6lb Baking Potatoes (see notes)
  • 240ml / 1 cup Double/Heavy Cream
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Ground Nutmeg
  • knob of Butter, to grease tray
  • 100 – 120g / 3-4oz Gruyere, finely grated (sub Cheddar)
  • finely diced Fresh Chives, to garnish (optional)

Instructions

  • Cook the bacon using your preferred method until crisp, then pat dry with kitchen paper to remove excess oil. Dice each rasher into 4 pieces (36 total, 3 per stack).
  • Meanwhile, peel the potatoes and slice off the top and bottom. Use a knife/peeler to trim around the outside until they are cylinders (check they’re wide enough to perfectly slot into the muffin tray). Thinly slice the potatoes into rounds approx 3mm/1/8″. You need 84 slices in total (7 per stack).
  • Pour the cream into a pot over medium heat and stir in the nutmeg, salt and pepper. Mix in the potatoes and gently simmer for 3-4mins until the cream thickens, gently stirring the potatoes as you go. Remove from heat.
  • Lightly grease a muffin tray with butter. Once the potatoes are cool enough to handle, place a slice in each hole. Top with a small pinch of cheese, then press down another potato slice. Top with bacon, then add another slice of potato. Repeat two more times so you’ve got 7 potato layers, 3 bacon and 3 cheese (finish with potato). Top with a small drizzle of sauce, then loosely cover the tray with foil.
  • Bake in the oven at 180C/350F for 40mins, or until knife tender. Remove the foil and use two knives to neaten up the potatoes if the stacks have slid slightly. Top with cheese, then place under the grill on high until golden and bubbly.
  • Leave to sit for 5-10mins before using a spoon to carefully scoop them out. Garnish with chives (optional) then tuck in and enjoy!

Video

Notes

a) Bacon – I typically just bake this at 180C/350F so the oven is ready to go for the potatoes. You can pan fry if you’d prefer though. I have used prosciutto before, which works really well because it’s so thin, so use that if you’d prefer. I haven’t tried ham, although I imagine is you’re using wafer slices it’ll work a charm. If you’d rather not use meat you could just leave it out. Consider seasoning the cream with 1/4 tsp more salt to make up for the loss of bacon.

b) Potatoes – Try and use large and long potatoes that are close to fitting in the muffin tray, just so you don’t have to slice away too much potato to make it fit. Make sure you’re using floury/baking potatoes like Maris Pipers/Russets. Waxy varieties won’t stay stacked as well. 

c) Potato weight – It’s difficult to know how many potatoes you’ll need/the total weight because they’ll likely be different shapes and therefore need more trimming. For reference though, my 84 potato slices weighed around 600g/1.3lb.

d) Stacking – Gently press down each potato slice to secure the stack. You can also use two knives to neaten them up before they bake, before you grill them and once they’re cooked, just to keep them in form.

e) Leftovers – These are best served fresh, but allow leftovers to completely cool and store in the fridge or freezer. Bake at 180C/350F until piping hot again (thaw first if frozen).

f) Calories – Per stack.

Nutrition

Calories: 233kcal | Carbohydrates: 15.31g | Protein: 6.51g | Fat: 16.58g | Saturated Fat: 6.939g | Polyunsaturated Fat: 0.504g | Monounsaturated Fat: 3.292g | Trans Fat: 0.039g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 442mg | Fiber: 1.9g | Sugar: 1.35g | Vitamin A: 410IU | Vitamin C: 16.5mg | Calcium: 117mg | Iron: 0.74mg

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The post Cheesy Bacon Potato Stacks appeared first on Don’t Go Bacon My Heart.

These cheesy bacon potato stacks are rich, decadent and outrageously delicious! We’ll get into how delicious these are in just a second, but can we just take a moment to appreciate how cute they are!? Follow me… Preparing Potato Stacks You’re essentially going to prepare them as you would Dauphinoise Potatoes. However, instead of layering…

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