Potato gratin gone rogue
By special request!
Does this count as a potato gratin? I think so. A lot of gratin recipes have melted cheese (some don’t). This one doesn’t, but I think it counts. I’m still calling it a gratin. So there. Whatever you call it, these are really good potatoes. I simplified the classic potato gratin and gave it a little makeover. Don’t get me wrong, some recipes have to follow the rules and be done in n a certain way. I’ll get to those another day.
I’m a BIG potato fan. I would eat them everyday. Hello, my name is Jessica and am addicted to potatoes. They are the reason I will never have abs. Oh, and pasta. I blame pasta.
This recipe has simple ingredients. You need to slice the potatoes ultra thin. You can use a mandoline slicer or a good old fashioned knife. I use a box grater that has a slicing side. If you like, you put the potatoes in a bowl of cold water to keep them from turning brown. Make sure to strain and dry them completely before cooking. I put them on a cutting board covered in clean, dry paper towels, and pat them dry with more paper towels.
I use a muffin tin for this recipe. Traditional gratins are usually made in a baking dish. When I use a baking dish, I find the potatoes are never cooked through,the top is burnt, and it takes forever. This way, they are perfectly cooked and brown on top. Most gratin recipes also have a lot of layering steps. This one doesn’t. Just stir, pour the mixture over the potatoes, and cook. These are dangerously yummy.
These are easy to serve and pretty enough for a dinner party!
Potato Gratin
Ingredients
- 4 medium potatoes sliced thin
- 1 cup milk
- 1/4 cup Parmesan cheese grated
- 3 tablespoons butter
- 1/2-1 tsp salt (to your preference)
- 1 tsp garlic powder
- pepper to taste
- olive oil for greasing muffin tin
Instructions
- Preheat the oven to 375 degrees. Grease your muffin tin with olive oil. You can use butter if you prefer. I use a silicone basting brush for this. Wash, scrub and peel your potatoes.
- Using a mandoline, knife or box grater with slicing side, thinly slice all the potatoes. Place the potatoes in a large mixing bowl.
- In a small bowl or large measuring cup, combine the milk, butter, salt, garlic and pepper. Microwave until the butter is melted. Mine took about two minutes. Add the Parmesan cheese to the bowl and mix well.
- Pour the mixture over the potatoes and lightly toss them, Make sure they are evenly coated.
- With your hands gently take a few potatoes and stack them in the muffin tin. Fill the tin with your potato stacks. Try to make them all about the same height so they cook evenly. Pour any remaining mixture evenly over each potato stack.
- Cook for 20 minutes. Pierce them in the middle with a knife to make sure they are cooked through. So good!
