A perfect potato side dish, especially if you’re going for a fancier atmosphere at dinner. This potato au gratin is made in muffin tins!
- unsalted butter, room temperature, for muffin cups
- 2 medium russet potatoes (about 3/4 pound each)
- ground pepper
- 12 tablespoons heavy cream (or swap for milk with a couple tablespoons of flour)
- Parmesan cheese
Preheat your oven to 400 F, and lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I recommend using a mandolin. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until your cups are filled.
Pour 1 tablespoon heavy cream over each, and sprinkle with a couple teaspoons of grated Parmesan cheese. Bake until the potatoes are golden brown and tender when pierced with a knife, 30 to 40 minutes. Run a thin knife around each gratin, and pop out of the pan with a fork.