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.


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