Try this Mini Potato Gratin Stacks recipe, or contribute your own.
- Carbohydrate 188.362762518 g
- Cholesterol 211.5 mg
- Fat 12.889907792 g
- Fiber 18.7906010661132 g
- Protein 28.815113436 g
- Saturated Fat 2.723284948 g
- Serving Size 1 1 recipe (1200g)
- Sodium 194.680809916667 mg
- Sugar 169.572161451887 g
- Trans Fat 1.6063784902 g
- Calories 923 calories
Step-by-step
- Preheat the oven to 350 and grease a muffin tin with cooking spray.
- In the bottom of a large mixing bowl, whisk together the oil, egg, garlic powder, thyme, salt, pepper, and Parmesan cheese. Add the potatoes and gently toss to combine. Using your hands, grab a stack of potatoes, enough to fill to the top of each muffin cavity (you may have to trim the potato ribbons as you go). Fill each muffin cavity with the potato stacks.
- Cover the muffin tin with foil, and bake until tender, 30-40 minutes.
- Uncover the muffin tin and sprinkle over the gruyere cheese. Bake, uncovered, until cheese melts and the stacks start to brown, 15-20 minutes.
- Remove from the oven and let cook for 5-10 minutes before serving. To serve, using a spoon or fork to bring the gratins out of the muffin cavities. Transfer to a serving platter or serve alongside your dinner, on a plate.
Most home cooks slice potatoes too thickly for individual muffin tins, resulting in raw centers even when the edges look done. Russets release starch as they bake, which acts as a natural binder when combined with the beaten egg. Slicing the tubers thinly on a mandoline ensures the heat penetrates rapidly during the initial covered bake at 350 degrees Fahrenheit. Covering the tin traps steam, softening the starch cells before the exterior burns. Foil removal during the final stages lets moisture escape so the gruyere cheese develops a deep, golden crust.
Testing Doneness Without Probes
Probes cannot accurately measure individual stacks. Insert a paring knife directly into the center of the tallest potato stack after 35 minutes of covered baking. Zero resistance indicates proper starch gelatinization. Encountering crunch means recovering the pan with foil and baking for another five-minute increment. Let the tins rest for ten minutes post-bake. This cooling window allows the interior starches to set, preventing the stacks from collapsing when extracted with a spoon.
- Swap the heavy cream elements for unsweetened canned coconut milk at a one-to-one ratio if avoiding dairy.
- Substitute pecorino romano for parmesan when seeking a sharper, saltier flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to three days, reheating in a 350-degree oven to restore crispness.
