Muffin-Pan Potato Gratins

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 ¾ 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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  1. 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!

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

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