Muffin-Pan Potato Gratins
Make these individual potato gratins for Thanksgiving dinner or serve
them along with any weeknight supper. They go well with steak, chicken, pork chops or fish. You can easily double this to make 12 like I did.
Serves: 6
Ingredients:
Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream or milk over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.
Recipe courtesy of Martha Stewart
Serves: 6
Ingredients:
- Unsalted butter, room temperature, for muffin cups
- 2 medium sized Russet potatoes (about 3/4 lb each)
- Course salt and pepper
- 6 tablespoons heavy cream or milk
Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream or milk over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.
Recipe courtesy of Martha Stewart
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