Who doesn’t love the layered yumminess that is au gratin potatoes? There’s one drawback, however, to this dish, and that’s the amount of time it takes to prepare and cook. An easy shortcut for weekday dinners are these cute and delicious au gratin potato stacks that are made in a muffin tin! Use a regular size muffin tin for smaller portions, or use a jumbo muffin tin if you want colossal stacks. I find making a pan (12-cup muffin pan) is enough for two dinners in my house. The adults gobble up two stacks each, and the kids eat one each. They’re fun to make and they cook in about 30 minutes and they’re a match made in heaven with dishes like my Stuffed Pork Loin Roast , my Oven Baked Chicken or even just a simple but delicious grilled steak. Enjoy!
- unsalted butter - 2 tbsp
- russet potatoes - about 3, peeled and sliced thinly with a madolin (about 1/8" thick)
- heavy cream - 1/2 cup or so
- green onions - 1/4 cup thinly sliced
- swiss cheese - 1/2 cup, grated
- salt and pepper - to taste
1. Prepare the muffin pan by greasing the sides and bottom of each cup with butter. You may need more or less butter, but only a thin layer is needed.
2. Add enough sliced potatoes to come about halfway up each of the muffin cups. Trim the slices if needed.
3. Top each stack with about 1 tbsp of heavy cream, 1 tsp of green onion and a pinch of the shredded cheese. Add a bit of salt and pepper.
4. Add more sliced potatoes to each stack until they nearly reach the top of the muffin cup. If you fill them too full the cream might boil over.
5. Add enough cream to reach about halfway up each muffin cup, then top with salt and pepper and a pinch of cheese.
6. Bake at 400-F for about 10 minutes, then turn down the heat and cook at 350-F for about 20-25 minutes or until they are golden brown on top and tender when pierced with a knife.