Description
Layered potato gratins showcasing sharp cheddar offer a luxurious side dish from French culinary traditions. Crisp edges and creamy centers make these individual portions perfect for elegant dinner presentations that will delight dinner guests.
Ingredients
Scale
- 1.2 kg (2.6 lbs) starchy potatoes (preferably large and elongated)
- 180 ml (6 fl oz) gruyere cheese (shredded)
- 120 ml (4 fl oz) heavy cream
- 75 g (2.6 oz) gruyere cheese (sliced into 12 squares)
- 30 g (1 oz) unsalted butter
- 2 cloves garlic (finely minced)
- 1 tsp fresh thyme leaves (or 0.75 tsp if dried)
- 0.5 tsp salt
- Freshly ground black pepper to taste
- Vegetable oil spray
Instructions
- Preheat the oven to 350°F (180°C), ensuring an even cooking environment for the potato gratins.
- Melt butter and generously brush the interior of a muffin tin, creating a non-stick surface for the potato stacks.
- In a saucepan, briefly sauté minced garlic in remaining butter for 20 seconds. Pour in cream and salt, simmering for 30 seconds, then remove from heat and keep warm.
- Prepare potatoes by peeling and creating stable cylindrical shapes that fit perfectly within muffin tin holes. Slice potatoes into uniform 2mm thick rounds using a mandolin or sharp knife.
- Carefully layer potato slices into muffin tin holes, filling them halfway with precise, even stacks.
- Drizzle approximately one teaspoon of cream mixture over each potato stack, ensuring even distribution.
- Position a cheese square atop each potato layer to add rich, melting flavor.
- Complete the stacks by adding remaining potato slices, allowing them to extend slightly above the tin rim. Pour remaining cream mixture and sprinkle most of the thyme across the stacks.
- Cover muffin tin loosely with foil and bake for 40 minutes until potatoes become tender and easily pierced with a knife.
- Uncover the tin, scatter shredded cheese over potato stacks, and return to oven for an additional 10 minutes until cheese turns golden and bubbling.
- After baking, garnish with remaining thyme and let gratins rest for 5 minutes. Use a tablespoon or butter knife to carefully extract them from the tin.
- Serve as an elegant side dish, appetizer, or breakfast accompaniment, showcasing these delicate potato stacks with their crispy edges and creamy interior.
Notes
- Select waxy potatoes like Yukon Gold or red potatoes for the most consistent texture and structure in your stacks.
- Use a sharp mandolin or knife to ensure uniform potato slices, which guarantees even cooking and professional-looking presentation.
- For gluten-free variation, replace regular cheese with dairy-free alternatives and confirm all ingredients meet dietary requirements.
- Enhance flavor complexity by adding subtle spices like nutmeg or white pepper to the cream mixture for sophisticated depth without overwhelming the potato’s natural taste.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 304 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 55 mg