Imagine transforming ordinary potatoes into a restaurant-worthy side dish that will have your guests begging for seconds! These individual Muffin Pan Potato Gratins are not just a recipe—they're a culinary experience that combines the crispy, golden perfection of French cuisine with the comforting richness of perfectly layered potatoes. Each bite promises a harmonious blend of creamy Gruyère cheese, delicate potato layers, and aromatic garlic that will transport your taste buds straight to a charming Parisian bistro.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 4 large potatoes
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin pan with butter or non-stick cooking spray to ensure easy removal of the gratins.
- Wash the potatoes and peel them carefully. Using a sharp mandoline or knife, slice the potatoes into very thin, uniform rounds (approximately 1/8 inch thick). This ensures even cooking and consistent texture.
- In a mixing bowl, combine the heavy cream, minced garlic, salt, and pepper. Whisk the mixture until the ingredients are well incorporated and the garlic is evenly distributed.
- Layer the potato slices carefully into each muffin cup, slightly overlapping them in a circular pattern. Fill each cup about 2/3 full with the potato slices.
- Pour the cream mixture evenly over the potato slices in each muffin cup, ensuring that the liquid seeps between the layers. The cream will help create a rich, creamy texture.
- Sprinkle the grated Gruyère cheese generously over the top of each potato stack, covering the surface completely.
- Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and crispy on top, and a knife can easily pierce through the layers.
- Remove the pan from the oven and let the gratins rest for 5-10 minutes. This allows them to set and makes removal easier.
- Carefully run a knife around the edges of each gratin to loosen them, then gently remove them from the muffin pan.
- Garnish with fresh thyme leaves and serve immediately while hot and crispy. These individual potato gratins make an elegant side dish for any meal.
Tips
- Slice Consistency is Key: Use a mandoline or very sharp knife to ensure potato slices are uniformly thin (about 1/8 inch). This guarantees even cooking and a professional-looking result.
- Prevent Sticking: Generously grease your muffin pan with butter or non-stick spray to ensure easy removal of your gratins.
- Cheese Selection: While Gruyère is traditional, you can experiment with other melting cheeses like Comté or sharp cheddar for different flavor profiles.
- Cream Matters: Use full-fat heavy cream for the richest, most luxurious texture. Low-fat alternatives may result in a less creamy finish.
- Don't Rush the Resting: Allow gratins to rest 5-10 minutes after baking. This helps them set and makes removal much easier.
- Garnish Wisely: Fresh thyme adds a beautiful aromatic touch, but you can also try rosemary or chives for variation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
