This is our new favorite side dish. I found this in Everyday Food (on my trusty iPad) and thought they were right up our alley. I was right. I am not a big potato fan, but these potato gratins are fabulous!!
I made sure to slice the potatoes really thin so they would cook quickly (I hate undercooked potatoes). I have already made these several times over the past few weeks. The last time I made this, I added some parmesan cheese on top. That put them over the top! If you are looking for a quick and easy potato dish - this is it!
Muffin-pan Potato Gratins
adapted from Everyday Food
2 medium russet potatoes (about 3/4 pound each)
6 Tbsp heavy cream
Preheat oven to 400. Spray 6 standard muffin cups with cooking spray. Thinly slice potatoes. Place 2 slices in each up and season with coarse salt, ground pepper and rosemary. Continue adding potatoes, seasoning every two 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, 30-35 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.