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
Directions
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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