Muffin Pan Potatoes

Thanksgiving is a favorite holiday in our family. There is nothing better than having all our kids with their family around the table eating favorite family foods. Mashed potatoes are a traditional dish, but after getting this fun recipe from a friend, we might make it a new tradition!

Serves Six:

  • Unsalted butter, melted (of course I would use our hi-oleic safflower oil instead)
  • 2 lb  russet potatoes  (we do not grow russets as they do not do well in dry land conditions and were developed for irrigation – I will try it using our Yukon Gold potatoes
  • 6 Tbs  heavy cream
  • Coarse salt and ground pepper
  • Grated Parmesan cheese – optional

Preheat oven to 400 degrees. Brush 6 standard muffin cups with the melted butter (or safflower oil)

Thinly  slice the potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each.  Top with some grated Parmesan cheese.

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 and invert to release gratins. Flip right side up and serve.

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