Imagine a side dish so irresistible, so elegantly crafted, that it transforms ordinary potatoes into a culinary masterpiece that will have your dinner guests begging for seconds! These Muffin Tin Potato Gratins are not just a recipe, they're a game-changing approach to classic French cuisine that brings gourmet elegance right to your dinner table. With crispy golden edges, creamy interiors, and a cheese-laden top that melts in your mouth, these individual potato stacks are about to become your new favorite way to elevate any meal.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 4 large potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated cheese (Gruyère or Cheddar)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with butter or non-stick cooking spray to prevent sticking.
- Wash and peel the potatoes. Using a mandoline slicer or sharp knife, cut potatoes into very thin, uniform slices approximately 1/8 inch thick. Pat the potato slices dry with paper towels to remove excess moisture.
- In a small bowl, combine heavy cream, minced garlic, salt, and pepper. Whisk the mixture until well incorporated and seasonings are evenly distributed.
- Layer the potato slices carefully into each muffin cup, slightly overlapping them in a circular pattern. Fill each cup about 2/3 full with potato slices.
- Pour the seasoned cream mixture evenly over the potato slices, ensuring each cup receives an equal amount of liquid. The cream will help the potatoes cook and become tender.
- Sprinkle grated cheese generously over the top of each potato stack, covering the surface completely.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and crispy, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the gratins rest for 5-10 minutes. This allows them to set and makes removal easier.
- Carefully run a knife around the edges of each gratin and gently remove them from the muffin tin. Serve hot as a side dish or appetizer.
Tips
- • Use a mandoline slicer for consistently thin potato slices to ensure even cooking and a beautiful layered appearance. • Pat potato slices completely dry to prevent excess moisture and achieve maximum crispiness. • Choose high-quality cheese like Gruyère for a more complex, nutty flavor profile. • Don't overfill the muffin cups - leaving some space allows for proper cream absorption and crispy edges. • Let the gratins rest after baking to help them set and make removal easier. • For extra flavor, experiment with adding fresh herbs like thyme or rosemary to the cream mixture. • Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 162kcal
Carbohydrates: 14g
Protein: 4g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 30mg
