Ingredients
- Vegetable spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated Swiss cheese
- 2 green onions, finely chopped
- Salt and freshly ground black pepper
- 3/4 cup heavy cream
Directions
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions 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.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By Lori_Mintzer
on March 28, 2013
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Made these last night to go with our BBQed steaks and salad and these were the star of the meal! I didn't have Swiss or Gruyere, so I substituted with a mixture of cheddar and Monterey. I also carmelized a sweet onion instead of the scallions. I decided to make two for each person which was a perfect amount. GREAT recipe, SUPER easy to make and easy to substitute ingredients. You can't NOT try this recipe!
By senegoid
Tacoma, WA
on November 18, 2012
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Tastes wonderful and is perfect for small families. With this recipe, you can make as little or as much as you want. I rarely make scalloped potatoes because it's too much and we end up wasting a lot of food. I'll definitely make these again. Creamy and full of flavor!
By Sj515
on October 10, 2012
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This is a fabulous recipe! I've made it a few times, and everyone raves about my "potato muffins". They're especially nice when I want to plate the dinner instead of serving family style.
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