Here’s a delicious recipe for mini stacked potato gratins with cheese:
Mini Stacked Potato Gratins
Ingredients
- 4 medium-sized potatoes (Yukon Gold or Russet work well)
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère, cheddar, or a mix)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 2 tablespoons butter, melted
- Optional: chopped chives or parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Potatoes:
- Wash and peel the potatoes.
- Slice them thinly (about 1/8 inch) using a mandoline or sharp knife.
- Make the Cream Mixture:
- In a bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper.
- Layer the Potatoes:
- Grease a muffin tin with butter.
- Start layering the potato slices in each muffin cup, slightly overlapping them.
- Pour a little of the cream mixture over the layered potatoes and sprinkle with cheese.
- Repeat the layering until the cups are filled, finishing with a layer of cheese on top.
- Bake:
- Drizzle the melted butter over the top of each stack.
- Cover the muffin tin with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
- Cool and Serve:
- Allow the gratins to cool for a few minutes before carefully removing them from the muffin tin.
- Garnish with chopped chives or parsley, if desired.
Enjoy your mini stacked potato gratins! They’re perfect as a side dish or appetiz
