Muffin-Pan Potato Gratins
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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
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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.
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So simple yet tasty. I added parmiggiano reggiano to the top and next time will add herbs, but this recipe is so good on its own.
The potato muffins that they offer here is so good. So much flavor that goes a long with this so much here. I see this being so good to serve at thanksgiving.
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Such an easy, impressive recipe! My go-to potato dish for company! Made simpler by slicing potatoes into a bowl and tossing with s&p instead of adding between layers to each. (Easy to add in extras like thyme, cheese, etc etc etc!). If you are trying to decide whether or not to try this, do!! Note: it is important to make sure to use russet potatoes
I've made them twice and they were awesome! I'm adding a little crumbled bacon between every two layers for an added twist! Thanks to whoever posted this originally!
I found this a very easy recipe. Served last night at a small dinner party with friends attending at our house. These potatoes were a huge hit. I was asked to share the recipe and I did.
Will make them again? You bet!
This a great recipe that allowed me to take it to a higher level, and make them truly delicious and elegant. Thanks hers is the latest recipe, http://catskillswebdesign.com/2012/04/16/muffin-pan-potato-gratins-cheddar-cheese-and-bacon/
Yum! These turned out great. As with the other reviewers, I sometimes add cheese, but I do it on each layer. But even without the cheese these are super easy to make.
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.
Absolutely delicious and so easy to make. And using the muffin pan helps with portion control.
Easy and unexpectedly good! I added a little shredded gruyere cheese on top.