Mini Spiralized Potato Gratin Stacks

Mini Spiralized Potato Gratin Stacks

Yesterday, I made this recipe (which takes only 20 minutes to really prepare – and then it’s just popped into the oven) and it took me FOUR hours.

Why? Luca wanted to join the party! He was not loving naps, was hungrier than usual, and only seemed to be soothed if I was holding him and walking him around.

I had my first dose of, “Working from home without help is going to be verrrrry difficult.”

I haven’t decided what I’m going to do come January, when I (hopefully) start back up ‘full-time’ again with Inspiralized. My goal was to take 3 months of maternity leave (which, as you can tell, turned into really 2 months) and then start back up after the New Year working full-time.

Mini Spiralized Potato Gratin Stacks

To me, full-time would now mean working at least 5-6 hours a day, as opposed to pre-baby, when I was working 10-12 hours a day. Since I don’t have a cookbook to write this year (my third cookbook is coming out this spring!!!!), I figured I could scale back my work hours and just focus on productivity.

As for help, I wanted to experiment at first to see how I could manage working ‘full-time’ with the baby just be myself. I figured, yes, some days would be tougher than others, and I’d just have to be very disciplined about my time during the day.

HOWEVER, after yesterday’s attempt at working, I got a reality check and realized that I’m going to need to have some help. Running your own business is a 24/7 gig, and since I take this brand very seriously, I need to treat myself like a ‘normal’ 9-5er, like a Mommy who would be going back to work full-time and would hire a nanny or send their child to daycare.

Lu and I haven’t had the full discussion, but I’m leaning towards a nanny so that I can continue to breastfeed Luca – and so that I can get as much time with him as possible, of course. I can’t imagine leaving him for a full day (although I know that will soon come with my upcoming work and life events!)

SO, for now, I’m going to enjoy the final few weeks of my quasi-maternity leave and the holidays with the baby. I’m definitely excited to fill my days with more Inspiralized goals, but it’s bittersweet, because I love my full days with the baby. I guess all mothers go through this, right?

Mini Spiralized Potato Gratin Stacks

As for this recipe – let’s just say that I made these down here in Florida in hopes that we’d have them for dinner the following night as a side dish and my father ate all of them. Literally, every last one. There were TWELVE mini gratin stacks. We call it the “Maffucci appetite” – we’re bottomless pits! Needless to say, these are goooood.

These mini gratin stacks are a fun, easier spin on a potato gratin. Spiralized potatoes are mixed together with cheese, herbs, and egg and popped into muffin tins (my mother doesn’t have her own muffin tins down here so we had to buy foil ones – but I got her to buy real muffin tins, so they’re on their way!), baked in the oven and popped out for serving!

These could be served family style on a serving platter for the upcoming holidays OR they’re simply just a delicious way to serve potatoes as a side dish for dinner – or just as a fun appetizer!

However you make these, you’ll be pleasantly impressed by how easy they are – and how tasty (thanks for the approval, Dad!)


Nutritional Information & Recipe

Serves 12 mini gratin stacks

Mini Potato Gratin Stacks

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 2 pounds russet potatoes, peeled, Blade A
  • 1 tablespoon extra virgin olive oil
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 2 teaspoons chopped thyme
  • salt and pepper
  • ½ cup grated Parmesan cheese
  • ½ cup shredded Gruyere cheese


  1. Preheat the oven to 350 and grease a muffin tin with cooking spray.
  2. In the bottom of a large mixing bowl, whisk together the oil, egg, garlic powder, thyme, salt, pepper, and Parmesan cheese. Add the potatoes and gently toss to combine. Using your hands, grab a stack of potatoes, enough to fill to the top of each muffin cavity (you may have to trim the potato ribbons as you go). Fill each muffin cavity with the potato stacks.
  3. Cover the muffin tin with foil, and bake until tender, 30-40 minutes.
  4. Uncover the muffin tin and sprinkle over the gruyere cheese. Bake, uncovered, until cheese melts and the stacks start to brown, 15-20 minutes.
  5. Remove from the oven and let cool for 5-10 minutes before serving. To serve, using a spoon or fork to bring the gratins out of the muffin cavities. Transfer to a serving platter or serve alongside your dinner, on a plate.

Mini Spiralized Potato Gratin Stacks


  1. These are perfect - I wanted some upgraded potatoes au gratin for Christmas Eve. Can't wait to make these!
  2. So great super productive even if with Luca 24/7! If you consider a virtual assistant please post on the blog. I'd love to apply!
  3. I will be trying these.
  4. Ali could I replace the egg with anything else? Unfortunately I can’t eat dairy or eggs. I can eat goat and sheep alternatives though. Getting fed up of having to miss so many nice looking recipes.
  5. Hello! Just a heads up, it doesn’t say how you spiralized them/which blade you used and how you went about making them mini stacks. I can figure it out but some beginner spiralizers may be wondering!
  6. Yes, I do! Read the ingredients - it says Blade A!
  7. No app for Android ?
  8. Hi = What does "blade A" do... does it slice or cut into pasta-type ribbons? Thank you.
  9. Could you use sweet potatoes but bake longer?
  10. My boys are now 27 and 29 but I VIVIDLY remember the days where all they wanted was to be held regardless how much there was to do. When I had to go back to work, my husband took time off and eventually he became a stay at home dad. As they say, it takes a village.
  11. Love your recipes! Do you think if these were prepared and stored in the muffin tins overnight and baked the next day they would be okay?
    • Hi Lauren! Great question. Unfortunately, the potatoes would brown, so they aren't able to be refrigerated overnight. Your best bet is to make them and place them in the refrigerator and then reheat in the oven the next day!
  12. These cameout great! I cooked some uncovered and some covered, the uncovered seemed to be a big hit. I added pasteurized cheese instead of the recommended one due to my pregnant sister. Will definitely make again!
  13. Made them for Christmas dinner. However, I will make 2 changes next time. Overfill the muffin cups a little because they bake down (I made them level with the top and got 18 stacks). Also, spray the underside of the foil with cooking spray so the potatoes don't stick. Used this recipe to introduce my mother and stepfather to spiralizing.
  14. Delicious! I'm crazy about Potatoes ... I'll have to make this dish without fail!
  15. Jackie Robinson :
    just to advise a typing error in recipe - point 5 -----allow to cool...............not allow to cook :-)

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