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 janierad300_112...
Aurora, OH
on January 29, 2012
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I have a pet peeve when people review a recipe when they changed things up, but since I'm giving 5 stars I will go ahead. I didn't have swiss cheese, heavy cream, or green onions so I substituted grated Pecorino Romano for the swiss cheese and melted a tablespoon or two of butter in about 1/3rd cup skim milk in the microwave to substitute for the heavy cream. I also used finely chopped shallots instead of green onions. Was still absolutely delicious. I was concerned they would stick to the muffin pans but the slid out easily. This will be a staple side dish in our house. All loved it including my husband and boys! I have been wanting to try this recipe for long time, but I rarely buy heavy cream. So this is a recipe that lends itself to substitutions.
By raineyday2_11551764
Brigham City, UT
on January 21, 2012
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I love this recipe my kids have fun with it thanks
By PestoIsYummy
on October 23, 2011
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Great tasting and easy to make. I used whole milk instead of heavy cream because I didn't want to buy a whole thingy of cream just for one recipe. Just use less milk than the amount indicated for cream so it won't be runny. Thanks for this recipe!!
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