DELICIOUS SIDE DISH FOR EASTER OR A PARTY
These potato gratins in muffin form are ideal as a side dish, easy to make in advance and only 85 calories each!
For this dish you need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside.
- 1 kg starchy potatoes (for 12 pieces)
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- Any pourable cream is fine though heavy cream will yield creamiest result because they have a higher fat content.
- 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 the oven to 180C. Oil a standard muffin tin if you don’t have a non-stick one. Peel the potatoes and cut into cylinder shapes, then slice into thin slices around 2mm thick. Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof bowl or saucepan, then melt in 30 second. Stir and 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 tablespoon 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 are soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.
Fantastic for making ahead for a party! Bake per recipe then either freeze or keep them in the refrigerator. Defrost before reheating! Put them in a preheated 180C oven for 10 minutes just to heat through.
Author: Nagi | RecipeTin Eats