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)
- dried rosemary
- 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.
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