This side dish of potatoes baked in muffin tins is quick and simple.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 individual potatoes au gratin |
Ingredients
- cooking spray
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ cup freshly grated Parmesan cheese
- salt and ground black pepper to taste
- 2 large potatoes, peeled and thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.
- Heat butter in a saucepan over medium heat. Cook and stir garlic in melted butter until fragrant, about 1 minute. Add flour; cook and stir until mixture is smooth and thickened, about 2 minutes.
- Pour milk in slowly, whisking continuously, until sauce is smooth and thickened, about 5 minutes. Remove the saucepan from heat and stir in Parmesan cheese until melted. Season with salt and pepper. Set cheese sauce aside.
- Layer potatoes evenly into the prepared muffin cups. Spoon cheese sauce over potatoes.
- Bake in the preheated oven until potatoes are tender and a paring knife is easily inserted into the center, about 25 minutes.
- You can grease the muffin tin with softened butter instead of cooking spray if desired.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 88 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
No changes we loved them
This was delicious. We slided our potatoes on a mandolin. I thought 2 would not be enough, but it was perfect. Definitely will make this again. Perfect for take-alongs.. Going to re-heat a few today and see how that works out… Will update this post if it doesn’t!
Very good and so simple! I used red potatoes because that’s what I had available. I topped with a little bit of mozzarella and a small sprinkle of paprika. They came out of the cupcake tin just like the picture. I topped them with a dab of sour cream. This is a really good idea. I think I’ll try using the cupcake tin idea with potatoes, sliced onions, cheddar cheese and bacon bits.
Wow. I’m a 76 year old man and I made this tonight as a side for Baked ham. I made this for myself and my son’s family. He was a chef and he couldn’t believe how good it was. I will make it again but the next time I will double the cheese sauce.
These couldn’t have turned out better. I was a little worried about how they’d come out of the pan, but no issues. I will definitely be making them again.
Flavour was pretty good (I added some sharp cheddar as well), but the sauce was too thick and they didn’t bake into self-standing cup shapes. Just a huge mess in the muffin thin that is difficult to clean. Not worth the trouble.
Tasty recipe, but it hindsight it seemed silly to make this recipe in muffin tins. The muffin tin clean up was cumbersome (we doubled the recipe for guests) and ours did not pop out like muffins as in the picture. It’s imperative to use smaller potatoes to get thin rings that actually fit in the muffin tin. The recipe calls for large potatoes and we used large potatoes and the rings did not fit. So we had to cut our potato rings in quarters. Our sauce came out super thick and needed rounds rounds of thinning. The set up in the tins seems novel, but if I made this recipe again, I would cut my potatoes thin, smaller bit size pieces and mix the sauce and potatoes in a bowl, spread in a baking dish and top with a little more cheese. Easy breezy.
Loved it! Used coconut milk and oil as my butter to grease the pan worked fabulous. Used Vermont cheddar and added extra on the top. Direct hit!
Loved these so much!! Doubled the cheese sauce and layered it between the potatoes, added more shredded cheese on top. yummmmmmmy
This is out of my comfort zone(using milk) but my sister found this recipe and begged that I make it. VERY good. the change I made is I used Vermont extra sharp cheddar. Next time I will slice the potatoes more evenly and in the middle of the stack add a layer of the cheese.
I loved making potatoes in the muffin tins. All of the potatoes were evenly cooked through! I made the cheese sauce according to the recipe and added a 1/2 t. Of nutmeg. I also had some left over Gruyère that I added on top. Delicious and easy!!!
My husband thinks this may be his new favorite. I accidentally added a half cup Colby cheese. And cooked them for an hour at 325 because the ham required 325. Next time I will season the potatoes before arranging in the muffin tin. Oh, also, I used 2 large potatoes for a large 6 muffin tin container.
At first I didn’t think just 4 potato slices would be enough for guests, but it was. Buy potatoes close to the diameter of the muffin tin holes. I doubled the recipe for using 2 muffin tins. The sauce was good, but did NOT make enough for the 2 tins. I had to quickly improvise to complete the number of dollops.
Buttered the cupcake pan. Double the milk bc wasn’t creamy enough. Did add sprinkled cheese on top. 25 minutes at 385 was perfect.
I made it as is but left the skin on the potatoes. It was great.
Fairly easy to make, I really liked it. Cutting the potatoes took forever though.
These were very good and fairly easy to make. An impressive side dish that didn’t take long to put together or bake. I halved the recipe since there was only two of us.
Tasty! I did add some cheddar to the cheese sauce as well. It would pair well with any protein. I would recommend lightly seasoning between potato layers and adding the sauce halfway through and on top. I plan on experimenting with other cheeses too.
I thought this was a great and unusual-looking recipe to try for company, and the flavor was great! The only thing I wish was more clear in the description was about how many potato slices to layer in the cups, and how much sauce is needed for that volume. I had to double the sauce for the 12 muffin tins and still had one that had nothing on it! Perhaps too many potatoes? I don’t know- but with enough sauce, it was pretty and very tasty too.
These were great! Followed recipe exactly as written and turned out delicious!
Love this. Made this and used leftovers next day for breakfast with eggs.