READY IN: 1hr SERVES: 4-6
YIELD: 8-12 Mini Gratins
INGREDIENTS:
- 6 large cooked potatoes, sliced thinly
- use uncooked Yukon gold potatoes
- slice very thinly by hand or use a mandolin
- If cook potatoes ahead, throw them in the freezer to harden a bit, then slice thinly. If you don't they will end up crumbly
- 2 garlic cloves, peeled & crushed
- 5 fluid ounces creme fraiche or 5 fluid ounces sour cream
- 2 -4 ounces grated emmenthaler cheese or Parmesan cheese
- 2 ounces butter
- freshly grated nutmeg (very strong so use sparingly)
- salt
- pepper
- Fresh Thyme for a garnish on top
INSTRUCTIONS:
You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
Preheat the oven to 400F
Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with parchment paper for ease of removal if you wish.
Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
Carry on until all the potatoes are used up.
Stir the creme fraiche (or sour cream) with a wooden spoon to thin it down a bit - and then place a spoon full on top of each mini potato gratin.
Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
To freeze:.
Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with parchment paper if you intend to freeze them - they are easier to remove from the tin!). OR use silicone muffin pans which I love!
Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape.
Source: Genius Kitchen on food.com
Notes:
So, I saw this recipe several years ago and added it to my cookbook but never made it because I felt intimidated. I decided that since I had potatoes and sour cream on hand, I'd bite the bullet! My DH sliced uncooked potatoes on the mandolin slicer (simply because I couldn't figure out how to slice cooked potatoes without having them crumble on me) for me. I also took some of the other reviewers' comments about it being too bland. I minced garlic and put aside in a bowl. In another small bowl, I mixed together salt, pepper, nutmeg, and paprika. I followed the directions for assembly and put a dollop of sour cream on top. Since the directions did not say to spread out the cream, I left it in the middle and then sprinkled Parmesan cheese (since I was using only what we had on hand) all over the top. This dish looks and smells divine!!
Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with parchment paper for ease of removal if you wish.
Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
Carry on until all the potatoes are used up.
Stir the creme fraiche (or sour cream) with a wooden spoon to thin it down a bit - and then place a spoon full on top of each mini potato gratin.
Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
To freeze:.
Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with parchment paper if you intend to freeze them - they are easier to remove from the tin!). OR use silicone muffin pans which I love!
Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape.
Source: Genius Kitchen on food.com
Notes:
So, I saw this recipe several years ago and added it to my cookbook but never made it because I felt intimidated. I decided that since I had potatoes and sour cream on hand, I'd bite the bullet! My DH sliced uncooked potatoes on the mandolin slicer (simply because I couldn't figure out how to slice cooked potatoes without having them crumble on me) for me. I also took some of the other reviewers' comments about it being too bland. I minced garlic and put aside in a bowl. In another small bowl, I mixed together salt, pepper, nutmeg, and paprika. I followed the directions for assembly and put a dollop of sour cream on top. Since the directions did not say to spread out the cream, I left it in the middle and then sprinkled Parmesan cheese (since I was using only what we had on hand) all over the top. This dish looks and smells divine!!
