I loved this idea of a Muffin Pan Potato Gratin. I am a potato lover and when I saw this recipe from Kate’s Kitchen and she mentions that this is a recipe she makes over and over again I knew I had to try it. I love potatoes and grating is something I just make sometimes since I end up eating the whole thing. In this recipe you only have to make as many as you eat. You could use all 12 muffins cups but you don’t have to.
This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Kate’s Kitchen which is written by Kate. Kate is a financial planner and lives in Indianapolis and she lives to cook. Her blog is adorable and had so many delicious recipes to choose from. But when I came across this one I just had to try it out. And it is a keeper.
Muffin Pan Potatoes Gratins
Adapted from: Kate’s Kitchen
Yields 12 servings | Prep Time 20 minutes | Bake: 35 minutes
“B” sized red potatoes
Freshly ground pepper
Garlic powder or 1 clove of garlic
12 tsp finely shredded romano, parmesan cheese or gruyere cheese
12 tbsp of Horizon Dairy Organic Cream
Turn on the over to 400F.
Slice the potatoes very thinly with the skin on. A mandoline is best. Spray muffin tins with cooking spray or brush them with unsalted Horizon Dairy Butter.
Lay two slices of potato in each muffin cup. Sprinkle with salt, pepper and garlic powder or garlic.
Add two more slices. Sprinkle with salt and pepper and a little grated cheese about 1 tsp per muffin cup. Add two more slices and sprinkle with salt and pepper. Keep adding slices and varying the seasoning as you wish. End with just salt and pepper.
Pour one tablespoon of cream over each individual gratin.
Bake at 400 for 30-35 minutes.
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