Cheesy Potato Gratin Stacks (Muffin Tin)
Prep
15m
·
Cook
45m
·
Total
1h
About This Recipe
This recipe for Cheesy Potato Gratin Stacks creates individual servings of creamy, cheesy potato goodness. The potatoes are layered with garlic, cream, and thyme, then baked to perfection in a muffin tin. These delectable stacks are the perfect side dish for any meal, and will impress all of your guests.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
12)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories260kcal13%
-
Fat16g0%
-
Saturated Fat9g0%
-
Carbohydrates23g1%
-
Fiber2g0%
-
Sugar0g0%
-
Protein6g0%
-
Cholesterol44mg2%
-
Sodium176mg8%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Potatoes – You need to use starchy or all rounder potatoes as they breakdown when cooked, becoming nice and fluffy on the inside. The layers won’t stick if you use waxy potatoes. Best to use are Sebago (dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards, golden delight, coliban and red rascal all work great.
Shape –Get long large ones that are suitable to cut into cylinder shapes.
2. Cheese – Any melting cheese works just fine here, though gruyere is my favourite for flavour and melting qualities. Swiss follows as a close second, followed by Colby and Monterey Jack, then cheddar and tasty cheese. I tend to give mozzarella a miss because it doesn’t have as much flavour as the other cheese.
3. Make ahead – Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.
4. Nutrition per piece.
Shape –Get long large ones that are suitable to cut into cylinder shapes.
2. Cheese – Any melting cheese works just fine here, though gruyere is my favourite for flavour and melting qualities. Swiss follows as a close second, followed by Colby and Monterey Jack, then cheddar and tasty cheese. I tend to give mozzarella a miss because it doesn’t have as much flavour as the other cheese.
3. Make ahead – Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 180C/350F oven for 10 minutes just to heat through.
4. Nutrition per piece.