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Muffin-Pan Potato Gratins

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.

  • servings: 6




  • 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


  1. Step 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.

Everyday Food, November 2010



Reviews (15)

  • 5 Feb, 2014

    A very easy recipe, even beginners can do this! What I learned while making this: You really have to make the slices very thin, otherwise it will not be as crunchy as in the picture. Also I found that it tasted a bit boring with just salt and pepper. Next time I will definitely try to add more seasoning such as garlic or herbs to make it taste more interesting.

  • 3 Oct, 2013

    great post. thanks alot martha, will definitely try at home, maybe try some herbal incense blends?

  • 10 Jun, 2013

    what a great recipe! i enjoy reading famous love poems while eating these tasty muffines. I found these love poems for him love poems for him that are a great way to feel warm and fuzzy on the inside just like these muffins are!

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  • 19 Apr, 2013

    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.

  • 4 Apr, 2013 I am going through this post and thinking of it’s theme and trying to understand what is this post about. At last I can have found something from this post which feels pretty good. Fantastic walk-through. I appreciate this post

  • 12 Mar, 2013

    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

  • 19 Feb, 2013

    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!

  • 28 Jan, 2013

    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!

  • 27 Jun, 2012

    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,

  • 13 Jun, 2012

    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.

  • 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.

  • 13 Mar, 2011

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

  • 27 Jan, 2011

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