Muffin-Pan Potato Gratins

By cheeserohan

Ingredients

• unsalted butter
• 2 medium russet potatoes (about 3/4 pound each)
• coarse salt and ground pepper
• 6 Tablespoons heavy cream

Preparation

Step 1

Preheat oven to 400F. Lightly brush 6 standard muffin cups with room temperature butter. Thinly slice potatoes. Place 2 slices in each cup and season with slat and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 Tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan to release gratins. Flip right side up and serve.