Baby Russets are the perfect size for these mini gratin stacks made in muffin tins. Great for appetizers or a side dish with dinner or even with breakfast. Makes 18 stacks!
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Ingredients
2lb baby russet potatoes
non stick cooking spray
4 Tbspn butter
2 tspn minced garlic
1/2 Cup heavy whipping cream
1 tspn salt, divided
1 tspn black pepper, divided
1/2 Cup shredded parmesan cheese
1/2 Cup shredded cheddar cheese
Directions
Prep: 10 Minutes; Cook: 45 Minutes
Preheat oven to 350F
Spray muffin tins generously with non stick cooking spray, you do not want these babies to stick or they are ruined.
Slice baby russet potatoes into thin slices, do not keep the end cuts.
Toss potatoes with half of the salt and pepper.
Melt butter with garlic in a cup in the microwave, 30 second increments.
Add cream and remaining salt and pepper to the butter, stir until salt dissolves.
Stack potatoes in the muffin tins halfway full in each tin hole.
Drizzle half of the butter and cream mixture over the potatoes.
Now sprinkle the shredded parmesan over top of each stack.
Stack remaining potatoes, drizzle with remaining butter and cream mixture, and top with the shredded cheddar.
Cover loosely with foil and bake for 35 minutes, uncover and bake an additional 5 minutes or until golden brown and potatoes are soft.
Let stand a full 5 minutes before attempting to remove from tins so the starches have time to 'set.'
Use a knife and cut away from the edges of the tins to help get them out easier. Enjoy!
