Potato Gratin Muffins. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily!
Continue to layer in this way until each muffin cup is full.
Add two tablespoons of cream to each cup.
Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins.
You can cook Potato Gratin Muffins using 12 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Potato Gratin Muffins
- It's 2 of to 3 potatoes thinly sliced.
- You need 1/2 cup of of parmesan.
- It's 1/4 cup of of emmental cheese.
- It's 1 of green onion finely chopped.
- You need 4 tbsp of of butter.
- You need 4 tbsp of of flour.
- You need 2 cup of of milk.
- Prepare 3 clove of of garlic cut in half.
- You need 1 tbsp of of Dijon mustard.
- It's 1/2 tsp of of freshly grated nutmeg.
- Prepare 1 of Salt & ground pepper to season.
- You need 1 of Butter to grease the muffin baking dish.
Continue adding potatoes, seasoning every few slices, until cups are filled. Run a thin knife around each gratin. Layer potato slices, cheese, and onions into each muffin cup. Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan.
Potato Gratin Muffins step by step
- - Preheat the oven to 190°F C. Grease the muffin baking dish and set aside..
- - In a medium size pan melt the butter and add the garlic until its aroma becomes fragrant. Remove the garlic pieces..
- - Add the flour and stir until mix is smooth and cook for a couple of minutes..
- - Start adding milk slowly to the mix while constantly whisking to avoid clumping. Cook for approximately 5 minutes.
- - Remove from heat and add the cheeses, green onions, Dijon mustard and season with salt, pepper and nutmeg..
- - Layer the potatoes in the muffin cups as if creating a flower with petals. Put a couple of potato slices in the bottom to create a base and place potato slices on the sides slightly passing the muffin cup border to get crispy edges..
- - Place a little bit of sauce mix between layers to make sure the potatoes cook easily and cover with more sauce on the top..
- - Bake for about 25-30 minutes until golden..
- - Let it set for 5 minutes before removing from the baking dish..
- - Serve as a side dish with a variety of main dishes. I have served it with my baked crispy chicken (see recipe)..
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stack potato slices in each cup of the muffin tin until they go to about halfway up the sides. You'll only use about half the slices. Drizzle each stack with ½ tsp of the butter-cream mixture and a pinch of the thyme.
