Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
These Thanksgiving muffin tin potato gratins are perfectly portioned side dishes
My love for potatoes is a love that will never die. I grew up in a meat-and-potato type of household, where a meal was not complete without fluffy potato goodness. These gratins totally fit the bill when it comes to deliciousness.
The best thing about these little gratin cups is that they're already portioned out for your holiday side dish servings. Plus, they are packed full of sharp cheddar and lots of salty Parmesan cheese. They are perfect in every way and are hands down my favorite potato dish.
Preheat the oven to 400 degrees F, and spray a 12-count muffin tin with nonstick cooking spray.
Season the potato slices with a little kosher salt and fresh cracked pepper, and set them aside.
To a small bowl, add the cheddar cheese, Parmesan cheese, thyme leaves and fresh cracked pepper. Mix together until combined.
Place 2 potato slices into each muffin cup, and top with 1-1/2 teaspoons of cheese. Repeat these steps 3 more times until all the potatoes and cheese have been used.
Cover each gratin with 1 tablespoon of heavy cream.
Bake for about 35 minutes, until the potatoes are soft and the cheese has browned.
Run a knife around the edges to release and pop the gratins out of the pan. Serve hot.