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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.

  • Servings: 6

Source: Everyday Food, November 2010

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.

Reviews Add a comment

  • cloudtrippin
    15 FEB, 2017
    Did you make up this recipe in jail?? Most anticlimactic potato recipe EVER!
    Reply
  • 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.
    Reply
  • Janine Maniscalco
    3 OCT, 2013
    great post. thanks alot martha, will definitely try at home, maybe try some herbal incense blends?
    Reply
  • 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!
    Reply
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    9 MAY, 2013
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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.
    Reply
  • samiqalab
    4 APR, 2013
    www.iwebspage.com 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
    Reply
  • MS10773323
    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
    Reply
  • 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!
    Reply