Muffin Pan Potato Gratin
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A delicious side dish for your Saturday night dinner, this muffin pan potato gratin pairs well with any protein you choose to cook.
Servings: 12 muffins
EQUIPMENT
- Mandoline
INGREDIENTS
- 20-25 small red/gold potatoes, unpeeled and thinly sliced using a mandoline
- ⅓ cup olive oil
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon thyme leaves
INSTRUCTIONS
- Preheat the oven to 355 °F (180 °C).
- Mix the oil, salt, thyme and garlic powder in a small bowl, then combine it with the potato slices in a large bowl. Fill up 12 baking cups and place them in the muffin pan.
- Bake for about an hour or until golden. Remove from the oven and let the gratin cool off before serving.
MY NOTES
Frequently Asked Questions
| Which cheese would go with this recipe? Any of the hard cheeses, but we highly recommend shredded parmesan 🙂 |
