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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 2 tablespoons butter softened
- 5 yukon gold potatoes 1 1/2 lb.
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- black pepper to taste
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese freshly
- 2 sprigs fresh thyme
Method
- Preheat the oven to 375°F.
- Grease a 12-cavity muffin pan liberally with the softened butter.
- Slice the potatoes a scant 1/8-inch thick. Sprinkle with garlic powder, salt, and black pepper, to taste.
- Stack an even amount of potato slices into each muffin cavity. Pour 1 Tbsp. of heavy cream over each potato stack.
- Sprinkle a generous teaspoon of Parmesan cheese and a few leaves of fresh thyme over each potato stack.
- Bake the individual gratins for 22-25 minutes on the middle rack of oven, until bubbling and browned on the tops.
- Pro tip: Add some breadcrumbs in the last few minutes of cook time for a crunchy topper!
- Check to see that the individual gratins are done. Remove from oven or add time as needed.
- Remove the pan from the oven. Allow the gratins to cool in the pan for 5 minutes. To remove, run a sharp knife around the edge of each individual gratin and lift up at an angle.
- Plate and serve immediately.
