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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
Muffin-Pan Potato Gratins

Source: Everyday Food, November 2010


  • 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. 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.

Reviews (16)

  • 1rstBillie 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.

  • Janine Maniscalco 3 Oct, 2013

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

  • star-loves 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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  • lym04 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.

  • samiqalab 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

  • novan 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

  • Brett Dog Acres 25 Jan, 2015

    Good and easy recipe, definitely agree with the review recommending to mix all slices in a bowl with the spices. Like other reviews, I also added more spice - red pepper, garlic, and thyme. Very versatile recipe.

  • cjboundstx940 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!

  • modeltford 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!

  • Catskills Slow Cooker 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,

  • raytaylor1459 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.

  • 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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