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Muffin-Pan Potato Gratins

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    Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper. They go well with steak, roast beef, chicken, or sauteed fish.
    Everyday Food, November 2010
    • Yield Serves 6
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    Ingredients

    • Unsalted butter, room temperature, for muffin cups
    • 2 medium russet potatoes (about 3/4 pound each)
    • Coarse salt and ground pepper
    • 6 tablespoons heavy cream

    Directions

    1. Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

    Recipe Reviews

    • clbirch
      13 Jul, 2011

      For a recipe with so few ingredients these potatoes are amazingly tasty and have become a family favourite. After making the recipe many times, we now add a little grated old white cheddar to the top of each one when they come out of the oven.

    • madellorto
      13 Mar, 2011

      Absolutely delicious and so easy to make. And using the muffin pan helps with portion control.

    • ppixie
      27 Jan, 2011

      Easy and unexpectedly good! I added a little shredded gruyere cheese on top.

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