Muffin-Pan Potato Gratins

Wednesday, December 1, 2010
Muffin-Pan Potato Gratins

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



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.


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8 comments

  1. I love this idea! I'm definitely trying these!!!

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  2. Yummy...excellent side dish. I love the shape.

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  3. I like recipes that come together quickly.

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  4. I've made these, except I added butter and cheese....mini scalloped potatoes! LOVE THESE!

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  5. I am a potato gratin fan and I love this idea of individual servings. Gonna steal it:)

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  6. These look terrific! I'm breaking out the mandolin and muffin pan to make these for my standing rib roast tommorrow! Thanks Steph!
    ~ingrid

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  7. this looks so perfect- must try it. thanks for sharing!

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  8. 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!

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