Individual creamy potato gratins
These individual creamy potato gratins feature thinly sliced potatoes baked in a rich and aromatic garlic and nutmeg cream, resulting in a comforting and luxurious side dish. Perfect for any occasion, they are baked until golden brown and crispy on top.
Cook time 45 min
Prep time 10 min
Ingredients:
2 potatoes2 garlic cloves
3/4 cup heavy whipping cream
1 tsp ground nutmeg
Looking for a comforting and luxurious side dish? These individual creamy potato gratins are the perfect choice. Combining the rich, velvety texture of heavy whipping cream with the aromatic allure of garlic and nutmeg, these gratins are a delightful treat. Whether you're serving them at a holiday feast or a weekday dinner, they're sure to impress.
Instructions:
- Butter the muffin pan or individual ramekins thoroughly.
- Layer the potato slices in each muffin cup or ramekin, slightly overlapping each slice.
- Pour the creamy mixture over the potatoes until they are covered but not overflowing. Press down gently on the potatoes to help the cream distribute evenly.
- Cover the muffin pan or ramekins with foil to prevent excess browning.
- Bake in the preheated oven for about 30-35 minutes. The gratins should be tender when pierced with a fork.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Voilà! Your individual creamy potato gratins are now ready to be enjoyed. The tender layers of potatoes infused with garlic, nutmeg, and rich cream make for an irresistible dish that’s sure to savor every bite. Perfect for any occasion, this recipe is a true winner for potato lovers.
Individual creamy potato gratins FAQ:
Bake the gratins at 375°F (190°C) for approximately 30-35 minutes covered with foil. After that, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
The gratins are done when the potatoes are tender, which you can check by piercing them with a fork. The top should also be golden brown and crispy.
Yes, you can store leftover potato gratins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
For a lighter option, you can substitute heavy whipping cream with half-and-half or whole milk, but this may result in a less creamy texture. Vegan options like coconut cream or cashew cream can also be used for a dairy-free version.
Use a standard muffin pan or individual ramekins that hold about 1/2 to 3/4 cup each. This allows for ideal portion sizes and even cooking.
Tips:
- Use a mandoline to achieve uniformly thin potato slices, ensuring even cooking.
- For an extra touch of flavor, consider adding a layer of grated cheese between the potato slices.
- Let the gratins sit for a few minutes after baking to allow the flavors to meld and the cream to thicken.
Nutrition per serving
2 ServingsCalories 460kcal
Protein 7g
Carbohydrates 40g
Fiber 4.80g
Sugar 4.26g
Fat 33g
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