Individual Potato Gratins Food

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)

Cheesy Potato Gratin Stacks (Muffin Tin) image

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Provided by Nagi | RecipeTin Eats

Time 1h

Number Of Ingredients 10

Ingredients

Oil spray
1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
30g /2 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup heavy / thickened cream
1 tsp fresh thyme leaves ((or 3/4 tsp dried))
1/2 tsp salt
Black pepper
75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
3/4 cup gruyere cheese ((or other melting cheese), shredded)

Steps:

Preheat oven to 350°F/180°C (all oven types).
Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
Cheese slice: Top with cheese slice.
Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
Garnish with thyme: Sprinkle with remaining thyme.
Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Nutrition Facts : ServingSize 81 g, Calories 169 kcal, Carbohydrate 16 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

5-Minute Individual Potato Gratins by Melissa D'arabian image

I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.

Provided by diner524

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

Pam cooking spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup swiss cheese, grated
2 green onions, finely chopped
salt & freshly ground black pepper
3/4 cup heavy cream

Steps:

Preheat oven to 375 degrees Fahrenheit.
Spray 8 muffin tins with vegetable spray.
Layer potato slices, cheese, and onions into each muffin cup.
Season with salt and pepper.
Top each gratin with 1 or 2 tablespoons of heavy cream.
Cover with foil.
Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

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