Mini Potato Gratins
Elevate your side dish game with these Mini Potato Gratins—rich, creamy, and perfectly portioned for individual servings. Made with thinly sliced Yukon Gold potatoes, a luxurious blend of heavy cream and Gruyère cheese, and a hint of garlic, nutmeg, and fresh thyme, each bite delivers layers of indulgent flavor. Baked to golden perfection in a muffin tin, these mini gratins are as stunning as they are delicious, making them ideal for holiday dinners, dinner parties, or any meal that calls for a touch of sophistication. With just 20 minutes of prep, these cheesy potato stacks are easy to assemble and guaranteed to impress. Serve them warm and watch them disappear! Keywords: mini potato gratins, creamy potato side dish, Gruyère cheese recipe, individual potato stacks, easy holiday sides.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 cup Gruyère cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter to prevent sticking.
Peel the potatoes and slice them into very thin rounds, approximately 1/8-inch thick. You can use a mandoline slicer for uniformity.
In a small saucepan, combine the heavy cream, minced garlic, salt, black pepper, and nutmeg. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and set aside.
Grate the Gruyère cheese and set aside.
To assemble, layer two slices of potato in the bottom of each muffin tin cup. Sprinkle a small pinch of Gruyère cheese on top. Repeat the layering process until the muffin cup is about 3/4 full, typically 4-5 layers depending on the size of your slices.
Pour a scant tablespoon of the cream mixture over each stack, ensuring it seeps down to coat the layers evenly.
Top each stack with a final sprinkle of Gruyère cheese and a small pinch of fresh thyme.
Cover the muffin tin with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
Allow the mini gratins to cool for about 5 minutes before carefully removing them from the muffin tin using a spoon or offset spatula.
Serve warm as a side dish, and enjoy!
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 6.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1466 mg | 113% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3507 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
