Monday, August 10, 2009
We don't eat a lot of potatoes in our house. The baked mashed potatoes and now these mini gratins are the most potato dishes I've made in probably 3 years. Pasta is our carb of choice.
But wow. These little beauties will be making it into the regular rotation.
If you watched the past season of The Next Food Network Star, you probably saw these on the finale. Melissa d'Arabian made these on her pilot for her show, 10 Dollar Dinners. I wanted her to win, mainly because I could not stand Jeffrey. He was so snarky and just acted like he knew he was going to win. Anyone else feel the same?
However, these potatoes have me sold on Melissa. They're such a good idea and make you wonder "Why didn't I think of that??" You can vary the cheeses and fillings based on what you love. I happened to have cheddar cheese at home. I also thought about added crumbled bacon to it, which I think I'm going to try next time. Be sure to really coat the muffin tins with nonstick cooking spray. Also, let them sit for a little while after you take them out of the oven so that they'll come out easier and hold their shape.
Mini Potato Gratins
Adapted from Melissa d'Arabian
2 russet potatoes, peeled and sliced very thin
1 cup shredded cheddar cheese
3/4 cup heavy cream
Preheat oven to 375 degrees.
Spray 12 muffin tins with vegetable spray. Layer potato slices and cheese into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.