Muffin-Pan Potato Gratins

Name: Muffin-Pan Potato Gratins
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: Unsalted butter, room temperature, for muffin cups; 2 medium russet potatoes (about u00be pound each); Coarse salt and ground pepper; 6 tablespoons heavy cream

By Leslie Blythe Potatoes, Side dish, Vegetarian Baking

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

Ingredients

Unsalted butter, room temperature, for muffin cups

2 medium russet potatoes (about ¾ pound each)

Coarse salt and ground pepper

6 tablespoons heavy cream

Directions

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

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