Muffin Pan Potatoes

Thanksgiving is a favorite holiday in our family. There is nothing better than having all our kids with their families around the table eating our 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!

Muffin Pan Potatoes

butter, unsalted and melted (I used our high oleic safflower oil from The Oil Barn®, of course)
2 pounds potatoes (we don’t grow russets, as they don’t do well in dryland conditions, but our Yukon Gold variety worked very well!)
6 tablespoons heavy cream
coarse salt
ground pepper
Parmesan cheese, grated

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 a sprinkling of 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.