Cheesy Potato Gratin Stacks (Muffin Tin)
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!
Ingredients
- oil spray
- 1 .20 kg2.4 lb starchy potatoes (, large long ones (note 1))
- 30 g2 tbsp butter (, unsalted)
- 2garlic cloves (, finely minced)
- ½ cupheavy / thickened cream
- 1 tspfresh thyme leaves ((or 3/4 tsp dried))
- ½ tspsalt
- black pepper
- 75 g2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, note 2))
- ¾ cupgruyere cheese ((or other melting cheese), shredded)
Directions
- 1
Preheat oven to 350°F/180°C (all oven types).
- 2
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)
- 3
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.
- 4
Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
- 5
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.
- 6
Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
- 7
Cheese slice: Top with cheese slice.
- 8
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).
- 9
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.
- 10
Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- 11
Garnish with thyme: Sprinkle with remaining thyme.
- 12
Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
- 13
To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.