- Prepare the pecan topping: While the gratins bake, mix the chopped pecans, brown sugar, and melted butter in a small bowl until combined and crumbly.
- Add the topping: Remove foil and sprinkle the pecan mixture generously over each stack. Return to the oven, uncovered, and bake for an additional 10–12 minutes, or until the tops are bubbling, golden, and caramelized.
- Cool slightly before serving: Let the gratins rest in the tin for 5–10 minutes to firm up. Run a small offset spatula or butter knife around the edges to release them easily without tearing. Transfer to a serving platter or individual plates.
Serving & Storage Tips
Serve warm, garnished with an extra sprinkle of thyme or a touch of sea salt. These stacks are excellent alongside roasted meats, poultry, or vegetarian mains, offering a balance of richness and texture on the plate.
To make ahead, assemble the stacks up to the first bake, then refrigerate covered for up to 24 hours. Bake fully with the topping just before serving. Leftovers can be stored in the fridge and reheated in a low oven (covered) until warmed through.
See more on the next page
Advertisement
