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
salt
pepper
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.
8 comments:
I love this idea! I'm definitely trying these!!!
Yummy...excellent side dish. I love the shape.
I like recipes that come together quickly.
I've made these, except I added butter and cheese....mini scalloped potatoes! LOVE THESE!
I am a potato gratin fan and I love this idea of individual servings. Gonna steal it:)
These look terrific! I'm breaking out the mandolin and muffin pan to make these for my standing rib roast tommorrow! Thanks Steph!
~ingrid
this looks so perfect- must try it. thanks for sharing!
Wow. These are the family's new favorite! So simple yet to elegant and YUMMY! I added a dash of finely shredded cheese to each layer and some french fried onions to the very top. I've made them three times THIS WEEK!
Thanks so much for sharing!
Post a Comment