As a single person its rare I get to have potato gratins, or au gratin potatoes. Most recipes just make too much.
Until now.
I've found a recipe that's perfect to feed a single girl or an entire house full of guests.
These little individual gems I made for this month's Sunday dinner. The accompanied the Brown Sugar Glazed Carrots and flank steak marinated in the Better than A-1 marinade.
My one recommendation is get small russets. I got medium size like they suggested, but they were too big once sliced to fit into the muffin pan, so I had to cut the slices in half. After I made them I thought the russets that usually come in the plastic 10Lb bags would be perfect size.
Oh and I added Parmesan cheese in each layer too. Made a huge difference in flavor I think. I also thought adding bacon bits, chives, or slices of garlic would be good too.
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| Photo by Everyday Food |
Recipe from Everyday Food
Serves 6
- Unsalted butter, at room temperature; for muffin cups
- 2 medium Russet potatoes
- Salt and pepper
- 6 tablespoons Heavy cream
Preheat oven to 400 degrees.
Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.
Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.
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