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Can I use a different type of potato?
Yes, you can use any starchy potato, like Yukon Gold or Russet, for a creamy texture.
What if I don’t have a mandoline?
You can slice the potatoes thinly with a sharp knife, just try to keep the slices as even as possible.
Can I use a different type of cheese?
Yes, cheddar, fontina, or any good melting cheese can be used.
Can I prepare these in advance?
Yes, you can assemble the stacks and refrigerate them for a few hours before baking.
What’s the best way to reheat leftovers?
Reheat them in the oven at 180°C (350°F) for about 10 minutes until heated through.
Can I freeze these potato stacks?
Yes, you can freeze them after baking. Thaw and reheat in the oven before serving.
Can I add other herbs or spices?
Absolutely! Fresh rosemary, thyme, or a pinch of nutmeg would be great additions.
What can I serve with these potato stacks?
They pair well with roasted meats, grilled fish, or as part of a vegetarian meal.
Can I make these dairy-free?
You can use a dairy-free butter and cream substitute, and a dairy-free cheese alternative.
Can I make a larger batch?
Yes, simply double the recipe and use a larger muffin tin or multiple tins.
