Muffin-Pan Potato Gratins

By Leslie Blythe  , ,   

April 17, 2017

These Muffin-Pan Potato Gratins get really crispy. They go really well with beef, chicken, or fish. You could also serve them for breakfast with eggs.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings


1Preheat oven to 400° F.

2Heavily grease 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.

3Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 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.

Recipe adapted from EVERYDAY FOOD, NOVEMBER 2010


Unsalted butter, room temperature, for muffin cups

2 medium russet potatoes (about ¾ pound each)

Coarse salt and ground pepper

6 tablespoons heavy cream


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