The Heartstone Inn’s Individual Potato Gratins
4 -6 large russet potatoes, thinly sliced (I use a mandolin slicer)
½ cup grated Swiss cheese
2 small scallion, finely chopped
Salt and freshly ground pepper
¾ cup heavy cream
Preheat oven to 375 degrees.
Spray 8 muffin tins with vegetable spray. (I use jumbo muffin pan but a regular one works just as well.) Fill each cup about halfway with potato slices, then layer the cheese, onion, salt & pepper into each muffin cup. Top with remaining potato slices to the top of the tin. Season with salt and pepper again and another sprinkling of cheese.
Top each gratin with 2 tablespoons of heavy cream (3 Tablespoons for a jumbo pan). Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through the cooking time. They should be nice and brown on top. Use a small spatula or fork to remove each gratin and serve.
4 to 6 servings with regular muffin pan
8 servings with jumbo muffin pan
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