For breakfast with eggs? As party food? As a side for a fancy dinner? The possibilities are endless. And these Mini Potato Gratin Stacks are just 85 calories per serving.
Cheesy Potato Gratin Stacks (Muffin Tin) Recipe
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYP-kUbXH-lUGvyEND8gHkCRAQhfovvA5ngOaKwGVsJoXB4sd-qmJ_3VKIEPvphxliUSYR0LhZ_-qgC44NIg1IIpQUNoY-ViGoRXQyG0zCKPfgD8KaUQpRur9esigGxi-co8alnTu3iA/s640/Mini-Potato-Gratin-Stacks_680px_3-650x823.jpg)
Ingredients
- Oil spray
- 1 kg / 2 lb potatoes, large long ones
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1/2 cup cream, heavy / thickened
- 1 tsp dried thyme
- 1/2 tsp salt
- Black pepper
- 1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
- Fresh thyme leaves for garnish, optional
- Preheat oven to 350F/180C.
- Spray a standard 12 hole muffin tin with oil.
- Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 2mm/ 1/10" thick.
- Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.
- Stir, then set aside.
- Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
- Drizzle each potato stack with 1/2 tsp of cream mixture.
- Sprinkle HALF the cheese over the potato stacks.
- Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
- Cover loosely with foil and bake for 35 minutes.
- Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
- Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out.
TO SERVEBreakfast - serve with eggs and bacon.Recipe Source : Cheesy Potato Gratin Stacks (Muffin Tin) @ recipetineats
Dinner - serve as a side.
Finger food - serve warm as is.
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