Muffin Tin Cheesy Potato Gratins Food

INDIVIDUAL POTATO GRATINS

Steps:

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

MUFFIN-TIN POTATOES GRATIN

Steps:

• Preheat oven to 350 degrees F. Coat 12 standard-size muffin cups with cooking spray. Use a mandoline to slice potatoes into 1/8-inch-thick rounds (you should have about 4 cups). Set aside.
• Melt butter in a small saucepan over medium heat. Add shallots, garlic and herbs. Cook, stirring often, until the shallots are slightly softened, about 3 minutes. Add 3/4 cup milk; heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a small bowl until smooth; stir into the hot milk mixture and cook, whisking constantly, until the sauce thickens, about 2 minutes. Remove from heat and gradually whisk in 3/4 cup cheese. Whisk in vinegar, salt and pepper; transfer the mixture to a large bowl. Remove and discard the garlic clove. Add the potatoes and toss, separating any slices that stick together, until well coated.
• Spoon about 1/3 cup potato mixture into each prepared muffin cup. Top evenly with the remaining 1/4 cup cheese. Cover the muffin pan with foil and bake until the potatoes are tender, about 35 minutes. Let cool for 5 minutes. Garnish with additional herbs, if desired. If needed, run a knife around the edges of the muffin cups to loosen the gratins before serving.

MUFFIN TIN CHEESY POTATO GRATINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, place potato slices. Generously sprinkle with salt and pepper; toss.
• In each muffin cup, place 2 potato slices. Sprinkle 1/2 tablespoon cheese into each cup. Add 2 more potato slices to each cup. To each cup, add 2 more potato slices and another 1/2 tablespoon cheese. Top each with a final layer of 2 potato slices. Pour 1 tablespoon cream over each.
• Bake 30 to 35 minutes or until potatoes are golden brown and tender when pierced with knife. Run knife around each gratin. Place cookie sheet or large plate upside down over pan; turn cookie sheet and pan over to release gratins. Flip gratins right side up. Sprinkle with parsley.

MUFFIN TIN POTATOES GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
• Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
• Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
• Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
• Bake in the preheated oven until potatoes are tender, about 25 minutes.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Steps:

• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
• Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
• To freeze:.
• Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!