CHEESY MINI GRATIN POTATO STACKS

These delicious, creamy Mini Gratin Dauphinois Potato Stacks are baked in a muffin tray and resemble tiny, individual servings of au gratin potatoes.

They resemble little potato gratin stacks in a muffin pan since they are essentially just stacked potato slices with cheese and cream in a muffin tin that are then baked!

Ingredients:

1. 800 g of thinly sliced potatoes
2. Four tsp cream
3. 4 tsp freshly grated Parmesan
4. Olive oil/cooking spray
5. two minced or smashed garlic cloves

Instructions;

1. Preheat the oven to 200°C.
2. Grease a muffin pan with 12 holes using cooking spray or olive oil.
3. Mix in 2 cloves of garlic, 4 tablespoons of cream, and 4 tablespoons of Parmesan cheese, making sure the potato pieces are thoroughly coated. To taste, add more salt and pepper.
4. Evenly distribute the potato mixture among the muffin tray holes.
5. Bake for half an hour, or until the potatoes are tender and the tops are crispy.

Notes;

I simply use regular brushed potatoes, or sebago, that can be found in any Australian supermarket, for the stacks.

Nutrition;

 0g | Calories: 293kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg