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:
- 800 g of thinly sliced potatoes
- Four tsp cream
- 4 tsp freshly grated Parmesan
- Olive oil/cooking spray
- two minced or smashed garlic cloves
Instructions;
- Preheat the oven to 200°C.
- Grease a muffin pan with 12 holes using cooking spray or olive oil.
- 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.
- Evenly distribute the potato mixture among the muffin tray holes.
- 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