Monday, February 29, 2016

Muffin-Pan Potato Gratins

Ingredients for 6 servings

2 medium russet potatoes (about ¾ pound each)
6 tablespoons heavy cream
coarse salt and ground pepper
unsalted butter, room temperature, for muffin cups


Preheat oven to 400°.

Lightly brush 6 standard muffin cups with butter.

Thinly slice potatoes.

Place 2 slices in each cup and season with salt and pepper.

Continue adding potatoes, seasoning every few slices, until cups are filled.

Pour 1 tablespoon heavy cream over each.

Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.

Run a thin knife around each gratin.

Place a baking sheet or large plate over pan and invert to release gratins.

Flip right side up and serve. 

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