MUFFIN TIN POTATOES GRATIN
A quick and easy potato side dish.
Provided by GnarlyCow
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
- Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
- Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
- Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
- Bake in the preheated oven until potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.8 g, Cholesterol 9.2 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 87.6 mg, Sugar 1.2 g
CHEESY POTATO GRATIN STACKS (MUFFIN TIN)
Recipe video above. 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!
Provided by Nagi | RecipeTin Eats
Categories Finger Food Side
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C (all oven types).
- Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
- Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
- Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
- Assemble stacks: 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.
- Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
- Cheese slice: Top with cheese slice.
- Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
- Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
- Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- Garnish with thyme: Sprinkle with remaining thyme.
- Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
- To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.
Nutrition Facts : ServingSize 81 g, Calories 169 kcal, Carbohydrate 16 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g
MUFFIN-PAN POTATO GRATINS
Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper. They go well with steak, roast beef, chicken, or sautzéed fish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. 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.
Nutrition Facts : Calories 158 g, Fat 7 g, Fiber 1 g, Protein 2 g
INDIVIDUAL POTATO GRATINS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
MUFFIN TIN CHEESY POTATO GRATINS
Paper-thin potato slices are layered with cheese and cream in muffin tins, creating a single-serve side dish that pairs well with any entrée.
Provided by Jessica Walker
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, place potato slices. Generously sprinkle with salt and pepper; toss.
- In each muffin cup, place 2 potato slices. Sprinkle 1/2 tablespoon cheese into each cup. Add 2 more potato slices to each cup. To each cup, add 2 more potato slices and another 1/2 tablespoon cheese. Top each with a final layer of 2 potato slices. Pour 1 tablespoon cream over each.
- Bake 30 to 35 minutes or until potatoes are golden brown and tender when pierced with knife. Run knife around each gratin. Place cookie sheet or large plate upside down over pan; turn cookie sheet and pan over to release gratins. Flip gratins right side up. Sprinkle with parsley.
Nutrition Facts : ServingSize 1 Serving
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