Cheesy Mini Potato Gratin Stacks (Muffin Tin)

Cheesy Mini Potato Gratin Stacks (Muffin Tin) Recipe

 

If you’re looking for a tasty and easy-to-make side dish, then look no further than these Cheesy Mini Potato Gratin Stacks. This recipe takes the classic potato gratin and turns it into individual servings that are perfect for a dinner party or holiday meal. Not only are they delicious, but they also look beautiful on a plate.

 

 

➤ You’ll need :

 

▢Oil spray

▢1.2 kg / 2.4 lb starchy potatoes , large long ones

▢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)

▢3/4 cup gruyere cheese (or other melting cheese), shredded

 

 

➤ Step-by-Step Guide to Making it :

 

 

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.

 

To Serve: Dinner – serve as a side. Finger food – serve warm as is. Breakfast – serve with eggs and bacon.

 

 

➤ Recipe Notes:

 

• You can use any type of cheese that you prefer, such as Parmesan or Gruyere.
• Make sure to slice the potatoes thinly, as thicker slices will take longer to cook and may not be as tender.
• If you have any leftover gratin stacks, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.

 

 

➤ Nutrition Information:

 

This recipe makes 12 servings. Each serving contains approximately:

 

Calories: 187

Fat: 12g

Carbohydrates: 16g

Fiber: 1g

Protein: 4g

 

These Cheesy Mini Potato Gratin Stacks are a delicious and easy-to-make side dish that’s sure to impress your guests. They’re perfect for any occasion and are sure to become a new family favorite. Enjoy!

 

 

 

That’s it, all you have to do is Enjoy !

 

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