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Cheesy Mini Potato Gratin Stacks (Muffin Tin) #Muffin #PartyFood

Cheesy Mini Potato Gratin Stacks (Muffin Tin) #Muffin #PartyFood

For breakfast with eggs? As party food? As a side for a fancy dinner? The possibilities are endless. And these Mini Potato Gratin Stacks are just 85 calories per serving!

All you need to know is that these Mini Potato Gratin Stacks are cheesy, creamy and ridiculously irresistible. I mean, come on. Potatoes + cheese + cream + garlic + butter. BAM! That’s a home run right there!

These are inspired by the French Food Goddess Julia Childs and her classic French Potato Gratin / Dauphinoise which I posted last year. It is dangerous for me to make her Potato Dauphinoise when I don’t have company because I literally cannot stop eating it. I swear, she is single handedly responsible for the abnormal amount of stretchy clothes in my wardrobe.

French food. Butter. Cream. Butter. Garlic. Cream.

CHEESE.

SO GOOD.

When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party! Just 85 calories per piece and they're freezer friendly too!

Also Try Our Recipe : Cheesy Chicken Quesadillas

Cheesy Mini Potato Gratin Stacks (Muffin Tin) #Muffin #PartyFood

Ingredients

  • Oil spray
  • 1 kg / 2 lb potatoes, large long ones (Note 1)
  • 2 tbsp / 30 g butter
  • 2 garlic cloves, minced
  • 1/2 cup cream, heavy / thickened (Note 4)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • Black pepper
  • 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
  • Fresh thyme leaves for garnish, optional

Instructions

  1. Preheat oven to 350F/180C.
  2. Spray a standard 12 hole muffin tin with oil.
  3. Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10" thick.
  4. Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
  5. Stir, then set aside.
  6. Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  7. Drizzle each potato stack with 1/2 tsp of cream mixture.
  8. Sprinkle HALF the cheese over the potato stacks.
  9. Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
  10. Cover loosely with foil and bake for 35 minutes.
  11. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
  12. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

TO SERVE

  1. Breakfast - serve with eggs and bacon.
  2. Dinner - serve as a side.
  3. Finger food - serve warm as is.
For more detail : bit.ly/2FK1Xu2

Read More Our Recipe : FROZEN HOT CHOCOLATE CHEESECAKE 

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