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✓ How to Cook Appetizing Potato Gratin Muffins

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Potato Gratin Muffins. Heat butter in a saucepan over medium heat. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick.

Potato Gratin Muffins Continue to layer in this way until each muffin cup is full. Add two tablespoons of cream to each cup. Continue adding potatoes, seasoning every few slices, until cups are filled. You can have Potato Gratin Muffins using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Potato Gratin Muffins

  1. You need 2 of to 3 potatoes thinly sliced.
  2. Prepare 1/2 cup of of parmesan.
  3. It's 1/4 cup of of emmental cheese.
  4. You need 1 of green onion finely chopped.
  5. Prepare 4 tbsp of of butter.
  6. It's 4 tbsp of of flour.
  7. It's 2 cup of of milk.
  8. It's 3 clove of of garlic cut in half.
  9. You need 1 tbsp of of Dijon mustard.
  10. It's 1/2 tsp of of freshly grated nutmeg.
  11. You need 1 of Salt & ground pepper to season.
  12. It's 1 of Butter to grease the muffin baking dish.

Run a thin knife around each gratin. Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins. Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins recipe: Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!!

Potato Gratin Muffins step by step

  1. - Preheat the oven to 190°F C. Grease the muffin baking dish and set aside..
  2. - In a medium size pan melt the butter and add the garlic until its aroma becomes fragrant. Remove the garlic pieces..
  3. - Add the flour and stir until mix is smooth and cook for a couple of minutes..
  4. - Start adding milk slowly to the mix while constantly whisking to avoid clumping. Cook for approximately 5 minutes.
  5. - Remove from heat and add the cheeses, green onions, Dijon mustard and season with salt, pepper and nutmeg..
  6. - Layer the potatoes in the muffin cups as if creating a flower with petals. Put a couple of potato slices in the bottom to create a base and place potato slices on the sides slightly passing the muffin cup border to get crispy edges..
  7. - Place a little bit of sauce mix between layers to make sure the potatoes cook easily and cover with more sauce on the top..
  8. - Bake for about 25-30 minutes until golden..
  9. - Let it set for 5 minutes before removing from the baking dish..
  10. - Serve as a side dish with a variety of main dishes. I have served it with my baked crispy chicken (see recipe)..

I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. Toss potatoes in half-and-half, garlic powder, nutmeg, pepper, thyme, salt, and Parmesan. Layer potato slices, cheese, and onions into each muffin cup. Usually we serve my Potato-Fennel Gratin recipe, but this new on … Mm-m-m, so cheesy good. And I love the individual servings!

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