Imagine individual potato gratin masterpieces, perfectly portioned and irresistibly cheesy, effortlessly baked in a muffin tin!
Get ready to discover the secrets to creating these charming stacks, from foolproof cream sauce to perfectly sliced potatoes, guaranteeing a show-stopping side dish or appetizer that everyone will adore.
Key Ingredients
Okay, let's look into the key ingredients for our Cheesy Potato Gratin—the stars of the show that'll make your taste buds sing!
First, you'll need about 1.2 kg of starchy potatoes—the large, long kind. These beauties are the base, so don't skimp! I use Sebago, but Russet works, too.
Next, grab 30g of unsalted butter—'cause who doesn't love butter? Plus, two finely minced garlic cloves. Trust me, that garlic is important.
Now, get ready for the creamy goodness: 1/2 cup of heavy cream! Then—don't forget the thyme, salt, and pepper to taste. Just like in potato skins recipes, cheese and bacon add flavor, but this recipe uses Gruyere.
And the cheese! 75g of Gruyere sliced, plus 3/4 cup shredded. Gruyere makes everything better. I love it! If you don't have it, use what you like best.
Step-by-Step Guide
Let's dive right into the step-by-step guide—I promise it's easier than building a Lego set! First thing's first, preheat your oven to 350°F. No one likes a cold oven! Now, I move onto prepping those lovely potatoes.
- Peel and slice them super thin—about 2mm. A mandolin is your friend here, or channel your inner chef with a sharp knife.
- Next, I make a yummy cream sauce with butter, garlic, and cream. The key to richness, like in Brie Dauphinoise Potatoes, is using high-quality cream. Simmer it for just 30 seconds.
- Then, I assemble the stacks in a muffin tin!
- I make sure to drizzle each stack with some of that precious cream sauce, but I save half for later.
- I also top each stack with a slice of Gruyere cheese.
Bake covered with foil for 40 minutes, then uncovered with shredded cheese for another 10. Garnish with thyme and you're golden!
Tips for Success
To guarantee your Cheesy Potato Gratin turns out perfectly every time, I've gathered some tricks I've learned along the way!
First up, potato prep is key. Use starchy ones – like Russets – for that fluffy inside! Don't even *think* about waxy potatoes; they won't stick. Also, get large, long ones; cylinders that fit into your muffin tin are where it's at.
Next, slice thinly – about 2mm or 1/10" inch; that mandoline is your best friend here. Want even cooking *and* a great texture?
Don't overdo the cream! A teaspoon per stack – just half the mixture at this stage, all you need, trust me!
And finally, patience – this one's hard, I know! Cover with foil for 40 minutes, then cheese it up for 10 without foil until golden. I know it is tempting, but don't eat it straight away!
Serving Suggestions
Now that we've nailed the art of crafting the perfect Cheesy Potato Gratin, let's explore how to serve these golden stacks of deliciousness! I think you'll find they're incredibly versatile.
Think beyond the usual side dish. These are begging to be the star! Here's how I like to present them–get ready for some cheesy potato excitement:
- Dinner Sidekick: A simple steak or roasted chicken is elevated with these!
- Finger Food Fiesta: At parties, they disappear fast!
- Breakfast Buddy: Top with a fried egg; it's pure bliss!
- Fancy Brunch: They look super classy on a brunch table.
- Snack Attack: Just 'cause you're hungry, ok?!
Warm is definitely best, but trust me, even at room temp, they're still pretty darn good. So, go ahead and get creative! I know you'll find the perfect way to enjoy your Cheesy Potato Gratin!
Short Recipe Version
Cheesy Potato Gratin Stacks
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 12
Ingredients:
- 2 lbs Yukon Gold potatoes
- 1 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Thinly slice potatoes using a mandoline or knife.
- In a bowl, combine heavy cream, Gruyere, Parmesan, garlic, salt, and pepper.
- Toss potato slices in the cream mixture.
- Layer potato slices into each muffin cup, pressing down gently.
- Drizzle melted butter over the stacks.
- Bake for 45-50 minutes, or until potatoes are tender and golden brown.
- Let cool for 5 minutes before removing from the muffin tin.
Nutrition Information (Per Serving – Estimated):
- Calories: 220
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 2g
- Protein: 6g