The classic gratin gets a makeover, where thinly sliced potatoes are tossed with cream and dill, stacked in muffin tins for individual portions, sprinkled with Gruyere, then baked!
It’s been well documented on this blog of mine how much my kids hated potatoes for the longest time. And how I would cry myself to sleep at night because of it. But they finally turned it around, thank goodness, and so I allowed them to continue living with us. Lol.
This also allowed me to make some changes on Thanksgiving a few years ago, serving ham instead of turkey << best decision ever…and replacing the stuffing with a potato gratin. (I know, I know. Sacrilege.) It was a big hit, so I’ve never reverted back.
These muffin cups make it fun, but also pre-determine an individual serving. Because, let me tell you…you’re going to want to eat all of them. They’re ridiculous. Put them on your Thanksgiving menu!
- • 2 pounds golden potatoes, peeled
- • 1 1/2 cups heavy cream
- • 1 large garlic clove, grated
- • 1 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1 teaspoon dried dill weed
- • 1/2 cup shredded Gruyere cheese
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
- Slice the potatoes thin, using a mandolin.
- In a large bowl, toss the potatoes with all the cream, garlic, salt, pepper, and dill.
- Stack the potatoes in each muffin well, almost to the top. Poor the cream mixture from the bowl into each well.
- Cover with tinfoil and bake for 40 minutes. Uncover, and sprinkle the cheese over each one; bake for 20 minutes more until potatoes are tender.
- Remove from oven and let rest for a couple of minutes. Run a thin spatula or knife around the perimeter of each muffin well and gently remove the stacks onto serving plates.
Other recipes made with your muffin tin you might enjoy!
Spanakopita Muffin Cups – Belly Full
Pumpkin Cranberry Muffins – Belly Full
3-Ingredient Muffin-Tin Treats – Chelsea’s Messy Apron
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