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.
Muffin tin potato gratins recipe
Adapted from Betty Crocker
These simple muffin tin potato gratins are the perfect single-serving-size Thanksgiving side dish. Perfectly cheesy and just a touch of cream.
Prep time: 15 minutes | Bake time: 35 minutes | Total time: 50 minutes
- 4 regular-size red potatoes, sliced thin
- Kosher salt and black pepper, to taste
- 1/3 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon fresh cracked pepper
- 12 tablespoons heavy cream
- 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.