Cheesy Potato Gratin Cups are a delightful twist on the classic potato gratin, served in individual portions that make them both elegant and practical.
These cups are made by layering thinly sliced potatoes with cheese and cream, then baking them to golden, bubbly perfection.
Whether you’re hosting a dinner party or simply looking for a tasty side dish to complement your meal, these potato gratin cups are sure to impress. Here’s a detailed recipe to help you create these delicious cups, along with tips and variations to customize them to your liking.
Ingredients:
For the Gratin Cups:
4 medium-sized russet potatoes, peeled and thinly sliced (use a mandoline for even slices)
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1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese (or Gruyère, for a more refined flavor)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
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Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, melted
Fresh parsley, chopped, for garnish
Optional Add-Ins:
1/2 cup cooked and crumbled bacon or pancetta
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1/4 cup finely chopped onions or shallots
1/4 teaspoon ground nutmeg, for a subtle warm flavor
Instructions:
Prepare the Muffin Tin:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with melted butter or non-stick spray.
Prepare the Potatoes:
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In a large mixing bowl, toss the thinly sliced potatoes with the minced garlic, thyme, salt, and pepper. Make sure the slices are evenly coated with the seasonings.
Assemble the Gratin Cups:
In each muffin cup, layer 4-5 slices of seasoned potato. After each layer, sprinkle a small amount of grated Parmesan and cheddar cheese.
Repeat the layering process until the muffin cups are almost full, finishing with a generous layer of cheese on top.
Add the Cream:
Pour about 1 tablespoon of heavy cream over each stack of potatoes in the muffin tin. The cream will soak into the potatoes as they bake, making them tender and flavorful.
Bake the Gratin Cups:
Cover the muffin tin with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the tops are golden brown and bubbly, and a knife inserted into the center of a cup comes out easily.
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Serve:
Once done, let the gratin cups cool in the muffin tin for a few minutes before removing them. Use a small spatula or butter knife to gently lift each cup out.
Garnish with freshly chopped parsley and serve immediately. These gratin cups pair wonderfully with roast chicken, steak, or any main course.
Tips and Variations:
Different Cheeses: Experiment with different cheeses like Fontina, Gouda, or blue cheese for unique flavor combinations.
Herb Infusion: Add fresh rosemary or sage along with the thyme for a more aromatic dish.
Vegetable Layering: Incorporate thin slices of sweet potato, zucchini, or turnips between the potato layers for added flavor and nutrition.
Creamy Sauce Alternative: Replace the heavy cream with a béchamel sauce for a richer, more velvety texture.
Conclusion
Cheesy Potato Gratin Cups are an elegant and flavorful side dish that brings the comfort of classic potato gratin into a perfectly portioned cup.
These savory, cheesy, and creamy bites are not only easy to make but also versatile enough to pair with a variety of main courses.
Whether you’re serving them at a holiday dinner or enjoying them as part of a casual meal, these potato gratin cups are sure to become a favorite.
Enjoy making and sharing this delicious side dish!
