Potato Gratin Muffins. Continue adding potatoes, seasoning every few slices, until cups are filled. 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.
Layer potato slices, cheese, and onions into each muffin cup.
Layer each cup with slices of potato topped with salt, pepper and cheese.
Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan.
You can cook Potato Gratin Muffins using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Potato Gratin Muffins
- You need 2 of to 3 potatoes thinly sliced.
- It's 1/2 cup of of parmesan.
- You need 1/4 cup of of emmental cheese.
- It's 1 of green onion finely chopped.
- You need 4 tbsp of of butter.
- It's 4 tbsp of of flour.
- It's 2 cup of of milk.
- You need 3 clove of of garlic cut in half.
- Prepare 1 tbsp of of Dijon mustard.
- You need 1/2 tsp of of freshly grated nutmeg.
- You need 1 of Salt & ground pepper to season.
- It's 1 of Butter to grease the muffin baking dish.
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. Arrange potato slices in the muffin tins. Spoon sauce over the layers of potato. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
Potato Gratin Muffins instructions
- - Preheat the oven to 190°F C. Grease the muffin baking dish and set aside..
- - In a medium size pan melt the butter and add the garlic until its aroma becomes fragrant. Remove the garlic pieces..
- - Add the flour and stir until mix is smooth and cook for a couple of minutes..
- - Start adding milk slowly to the mix while constantly whisking to avoid clumping. Cook for approximately 5 minutes.
- - Remove from heat and add the cheeses, green onions, Dijon mustard and season with salt, pepper and nutmeg..
- - Layer the potatoes in the muffin cups as if creating a flower with petals. Put a couple of potato slices in the bottom to create a base and place potato slices on the sides slightly passing the muffin cup border to get crispy edges..
- - Place a little bit of sauce mix between layers to make sure the potatoes cook easily and cover with more sauce on the top..
- - Bake for about 25-30 minutes until golden..
- - Let it set for 5 minutes before removing from the baking dish..
- - Serve as a side dish with a variety of main dishes. I have served it with my baked crispy chicken (see recipe)..
Carry on until all the potatoes are used up. Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin. Stack potato slices in each cup of the muffin tin until they go to about halfway up the sides. You'll only use about half the slices. Drizzle each stack with ½ tsp of the butter-cream mixture and a pinch of the thyme.