Description
Crispy edged, creamy centered mini potato gratins baked in a muffin tin, layered with garlic infused cream, thyme, and melty gruyere cheese for an elegant yet comforting side dish.
Ingredients
Units
Scale
- 1.2 kg starchy potatoes, thinly sliced
- Oil spray, for greasing
- 30 g unsalted butter
- 2 garlic cloves, finely minced
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- Black pepper, to taste
- 75 g gruyere cheese, sliced to fit muffin tin
- 3/4 cup gruyere cheese, shredded
Instructions
- Preheat the oven to 375°F and generously spray a muffin tin with oil.
- In a small saucepan, gently heat the butter, heavy cream, garlic, thyme, salt, and black pepper until warmed and fragrant.
- Stack thin potato slices into small piles sized to fit each muffin cup.
- Place a few potato slices into each muffin cup, add a square of gruyere cheese, and repeat layers until the cup is filled.
- Spoon the warm cream mixture evenly over each potato stack.
- Bake for 45 to 50 minutes until the potatoes are tender and lightly golden.
- Sprinkle shredded gruyere over each stack and bake an additional 10 minutes until melted and bubbly.
- Rest briefly, then remove from the tin and serve warm.
Notes
- Slice potatoes evenly for uniform cooking.
- Let stacks rest before removing so they hold their shape.
- Cover loosely if the tops brown too quickly.
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg