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!
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.
Cheesy Potato Gratin Stacks (Muffin Tin) Recipe
- Oil spray
- 1 kg / 2 lb potatoes, large long ones
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1/2 cup cream, heavy / thickened
- 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
- Preheat oven to 350F/180C.
- Spray a standard 12 hole muffin tin with oil.
- Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10″ thick.
- Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
- Stir, then set aside.
- 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.
- Drizzle each potato stack with 1/2 tsp of cream mixture.
- Sprinkle HALF the cheese over the potato stacks.
- Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
- Cover loosely with foil and bake for 35 minutes.
- Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
- Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.
TO SERVEBreakfast – serve with eggs and bacon.
Dinner – serve as a side.
Finger food – serve warm as is.
Recipe Source : Cheesy Potato Gratin Stacks (Muffin Tin) @ recipetineats