The Best Muffin-Pan Potato Gratins
Indulge in the delightful layers of our Muffin-Pan Potato Gratins! This recipe transforms humble russet potatoes into a gourmet dish with creamy Gruyère and savory Parmesan, all baked to golden perfection. Each individual gratin features a crispy exterior and a melt-in-your-mouth center, making them an ideal side for any meal or a show-stopping appetizer for gatherings. Simple to prepare yet elegant enough for special occasions, these mini gratins are sure to impress your family and friends. Perfectly portioned and packed with flavor, they embody comfort food at its finest. Enjoy them warm and watch as they disappear from the table!
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.