Muffin Tin Gratin Potatoes
Prep:  20 Mins
Cook:  1 hour
Makes:  12 individual gratins
Serves:  4-6
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
French
403
Recipe by: Western Star
These creamy gratin potatoes look super fancy, but they’re so easy to make. Perfect for roast dinners or special celebrations like Christmas—because who doesn’t love a dish that’s both impressive and simple?
Credit: Whisk Media Group
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Muffin Tin Gratin Potatoes
Ingredients:
Method:
  1. Preheat oven to 200°C / 180°C fan-forced. Using 15 g of the Spreadable, lightly grease a 12 -hole 1/3 cup-capacity non-stick muffin pan.
  2. Heat remaining Spreadable in a small saucepan over medium heat. Cook garlic and thyme, stirring, for 2 minutes or until fragrant. Add cream. Bring to the boil. Remove from heat. Season. Set aside to allow flavours to infuse.
  3. Meanwhile, using a mandolin or v-slicer, cut potatoes into very thin slices. Transfer to a bowl. Strain cream mixture over potatoes. Discard solids left in the strainer. Add cheese. Season with salt and pepper to taste. Toss to coat.
  4. Divide the potatoes between holes of prepared pan (see Notes). Spoon over remaining cream mixture. Cover with baking paper and foil. Place on a large baking tray. Bake for 30 minutes. Remove the foil and baking paper. Bake for a further 20-25 minutes or until golden and potatoes are tender.
  5. Stand gratins in pan for 10 minutes to allow them to firm up. Run a sharp knife around each stack and remove from pan.
Tips & Hints:
  • Serve with roast chicken, pork or beef
  • Stack potato slices nicely so they cook evenly and are easy to remove from pan. The potato will sit above the rim of the muffin pan holes but will shrink as it cooks.
Western Star Original Soft Spreadable Butter
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Feedback and Reviews

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Instructions re the Cream Mixture
Ann
4 years 2 weeks ago
Not very clear instructions for a novice cook. Quote: "spoon over remaining cream mixture" unquote. What remaining cream mixture? Recipe doesn't state to only use a portion of the cream mxture and keep some back to add later. Do you mean "if there is any remaining cream mixture, spoon over... " or are we supposed to use 2/3 up front then the last 1/3 once potatoes are in the tray?

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