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Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with oil spray to prevent the gratins from sticking.
Prepare the Cream Mixture: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and fresh thyme leaves. Season with salt and pepper. Bring to a simmer and cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Assemble the Mini Gratin: Arrange the thinly sliced potatoes in overlapping layers in each muffin cup, pressing them down slightly. Continue layering until the muffin cups are filled, ensuring the potato slices fit snugly.
Pour the Cream Mixture: Spoon the prepared cream mixture evenly over the potatoes in each muffin cup, making sure all layers are coated. If desired, top each gratin with a sprinkle of grated cheese for an extra crispy finish.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Serve: Allow the gratins to cool slightly before carefully removing them from the muffin tin. Serve warm as a delightful side dish or a unique appetizer.
Serving and Storage Tips:
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