Food & Cooking Recipes Main Dish Recipes Casserole Recipes Muffin-Pan Potato Gratins 3.5 (701) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 21, 2021 Print Share Share Tweet Pin Email Servings: 6 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 sautzéed fish. Ingredients Unsalted butter, room temperature, for muffin cups 2 medium russet potatoes (about ¾ pound each) Coarse salt and ground pepper 6 tablespoons heavy cream Directions 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. Print