Muffin Tin Au Gratin Potato Stacks

Category: 

Makes 12. Recipe and photography by Dani Colombatto.

Super easy

Muffin Tin Au Gratin Potato Stacks

Ingredients

For 1 Batch(es)

Recipe

  • 8 Yukon Gold potatoes
  • 3/4 cup(s) heavy cream
  • 2 garlic cloves, finely minced
  • 2 teaspoons rosemary, minced (about 3 sprigs)
  • 3 teaspoons unsalted butter (plus more for greasing)
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) paprika
  • Freshly ground black pepper, to taste
  • 1 cup(s) Parmigiano Reggiano, finely grated

Muffin Tin Au Gratin Potato Stacks Directions

  1. Butter a muffin tin and set aside. Heat the oven to 400°.
  2. With a mandolin, carefully slice the Yukon Gold potatoes to ¹/8” thick, or slightly thinner.
  3. In a small saucepan, add the cream, garlic and rosemary, and heat on medium-low. Once the mixture is warmed through, but not hot, add the butter, salt, paprika and a few grinds of fresh black pepper. Continue to heat over medium-low until the entire mixture is hot. There’s no need to bring it to a boil.
  4. Begin to layer the potatoes in the muffin tin. I usually use 2 potato slices with each layer, 3 if the slices are smaller in diameter. After laying out the first layer of potatoes, liberally brush each stack with the herbed cream and butter mixture, and sprinkle with roughly ½ teaspoon of Parmigiano.
  5. Continue the process of adding a layer of potatoes, brushing on the cream, and sprinkling with the Parmigiano until there is only about ¼” of room between the top of each stack and the top of the muffin tin. Finish each potato stack with a final brush of the cream mixture, a final sprinkling of Parmigiano and a few grinds of fresh black pepper.
  6. Bake for 15 minutes, rotate the pan 180°, then immediately lower the temperature to 350°.
  7. Bake for 35 to 40 additional minutes, until stacks are golden brown and appear caramelized. Remove from the oven, and allow the gratin stacks to cool in the muffin tins for about 10 minutes before transferring the individual potato stacks to a rack over a bed of paper towels to cool (an offset spatula works great for this). Serve immediately.

Recipe notes

The crispy, cheesy magic of a hot and bubbling gratin is hard to beat. Ditch the clunky casserole dish and grab a muffin tin for a perfectly caramelized, “corner piece” effect with each individual gratin stack.

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