Western Star Original Soft Spreadable Butter
Western Star Original Soft Spreadable Butter is great to spread on pancakes or to use for making creamy mashed potatoes.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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KIM FARRELL
Ten outta 10 - Hubby gave tick didn't bother staining solids Waste of ingredients garlic & thyme 10/10.
Karina
Too many potatoes - Maybe my muffin tray was 2 small but I made 12 muffin then another potato tray bake.
Anonymous
This is a fabulous recipe- my - This is a fabulous recipe- my family loves and requested it many times after their first taste!!
Pete
Gratin potato recipe - Unlikely to try again. I found this recipe way to greasy?
Desiree
Instructions re Cream Mixture - Reply to Ann, I think it's reasonably clear if you read over it again. The recipe instructs you to toss the potatoes in the cream mixture in a bowl, then stack the potatoes in the muffin pan. The cream mixture you spoon over them in the pan is the same one you tossed them in. That was my understanding anyway.
+ 9 star only ratings in addition to the reviews above
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