Muffin-Pan Potato Gratins – Cheesy, Crispy Layers
Looking for the perfect blend of crispy, cheesy, and tender? These Muffin-Pan Potato Gratins have it all. Made from layers of thinly sliced russet potatoes, creamy Gruyère, and rich Parmesan, this recipe transforms simple ingredients into something elegant and delicious. Perfect as a side dish or an appetizer, these mini gratins are not only easy to make but also look impressive on any table.
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The Best Muffin-Pan Potato Gratins
If you love a gratin’s combination of creaminess and crunch, you’ll fall head over heels for these Muffin-Pan Potato Gratins. By using a muffin tin, you create individual stacks of potatoes, each bursting with cheesy, savory flavor. Plus, baking them this way ensures every portion has a perfectly crispy edge and a tender, melt-in-your-mouth center.
Notes on Ingredients
- Russet Potatoes: Russet potatoes are the best choice for this dish due to their starchiness, which helps create that creamy interior.
- Gruyère Cheese: This nutty, slightly sweet cheese is perfect for adding depth to the gratins, balancing the richness of the cream.
- Parmesan Cheese: Topping each gratin with Parmesan adds a sharp, salty crust as it bakes to golden perfection.
- Heavy Cream: The cream keeps the potatoes tender and moist while infusing them with a rich, silky texture.
How to Make Muffin-Pan Potato Gratins
- Preheat your oven to 400°F and grease the cups of a 12-muffin pan.
- Start layering the thinly sliced potatoes into each muffin cup. After each layer, sprinkle with salt, white pepper, and Gruyère cheese.
- Once each muffin cup is filled, pour two tablespoons of heavy cream into each one.
- Cover the muffin pan loosely with foil and bake for 20 minutes.
- Remove the foil, top each stack with grated Parmesan, and return to the oven. Bake for an additional 20 minutes or until the tops are golden brown and crispy.
- Let the gratins cool slightly before removing them from the pan.
How to Serve Muffin-Pan Potato Gratins
These gratins are a versatile side dish that pairs beautifully with roast meats, grilled vegetables, or even a hearty salad. You can serve them straight from the muffin pan for a rustic presentation, or gently pop them out and arrange them on a serving platter for a more refined look. The crispy tops and gooey centers make these a crowd-pleaser, whether you’re serving them at a holiday dinner or a casual weeknight meal.
How to Store Muffin-Pan Potato Gratins
Store any leftover gratins in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in a 350°F oven for 10-12 minutes, or until heated through and crispy again. Avoid microwaving, as this can make the potatoes soggy.
FAQs About Muffin-Pan Potato Gratins
Can I use another type of potato?
Yes! Yukon Gold or red potatoes can work, but russet potatoes provide the best texture.
What can I substitute for Gruyère cheese?
You can use Swiss or even cheddar for a different flavor profile.
Can these be made ahead?
Yes, you can assemble the gratins and refrigerate them, covered, for up to 24 hours before baking.
The Best Muffin-Pan Potato Gratins
Ingredients
- 2 large russet potatoes peeled and thinly sliced
- 2 teaspoons salt
- 2 teaspoons white pepper
- 6 ounces grated gruyere cheese
- 1 and 3/4 cups heavy cream
- 2 ounces grated parmesan cheese
Instructions
- Preheat oven to 400 degrees. Grease the cups of a 12-muffin pan.
- Layer each cup with potato slice, topped with salt and white pepper, and gruyere cheese. Continue to layer like this until each muffin cup is full. Add two tablespoons of heavy cream to each muffin cup. Cover loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and top each stack with the parmesan cheese, dividing evenly. Return to oven and bake for an additional 20 minutes. Allow to cool before removing from pan.
