Muffin-Pan Potato Gratins

It's Secret Recipe Club time again. One of my fave times of each month!

This month I was assigned to the blog, A Couple in the Kitchen. So many good recipes like their award-winning Sweet Chili and Coconut Corn Soup, which I was so tempted to make, and their Cider Sage Gravy would be perfect for the quickly-approaching fall season. But ultimately though I chose these rich and tasty potatoes. Because if you hadn't guessed by my name, I'm a potato freak! Plus I love the idea of using muffin pans for these individual gratins.

This recipe calls for gruyere cheese, which can be a bit pricey. You can substitute comte or beaufort - A French cheese.... or a more easily-accessible Swiss cheese. I loved the gruyere cheese in this potato dish. I made the mistake of only using one jumbo sized russet potato. Go ahead and use two large russet potatoes if you can... I would have liked more potatoes in my stacks. If you have a mandolin slicer (I've seen it spelled mandolin and mandoline, not sure what's correct), then use that to thinly slice the potatoes. I just used a knife but of course there were some inconsistencies in thickness. But we still loved and devoured these cheesy, creamy, crispy stacks.

Muffin-Pan Potato Gratins
from A Couple in the Kitchen

• 2 large russet potatoes, peeled and thinly sliced
• 2 teaspoons salt
• 2 teaspoons white pepper
• 6 ounces grated gruyere cheese
• 1 and 3/4 cups heavy cream
• 2 ounces grated parmesan cheese

Preheat oven to 400 degrees. Grease the cups of a 12-muffin pan. 

Layer each cup with potato slice, topped with salt and white pepper, and gruyere cheese. Continue to layer like this until each muffin cup is full. Add two tablespoons of heavy cream to each muffin cup. Cover loosely with aluminum foil and bake for 20 minutes. 

Remove the foil and top each stack with the parmesan cheese, dividing evenly. Return to oven and bake for an additional 20 minutes. Allow to cool before removing from pan.

Printable Recipe

I'll make these again and again. They're not a lot of work, but seem so fancy. Rich, filling, indulgent... exactly what food should be. These mini gratins will make a perfect side to any meal. But maybe keep the main course light  :)

Check out my past Secret Recipe Club posts. 




Peace, and bacon grease!