Whether you serve them as a side dish or finger food (as appetizer), these muffin pan potatoes are perfect for entertaining. Made with just a few ingredients and ready in less than 40 minutes.This recipe is adapted from Martha Steward's Muffin Pan Potato Gratins recipe.
4-5medium russet potatoespeeled and sliced in 1/2 -inch slices
Black Pepperfreshly grounded
Preheat the oven to 400 degrees
Use melted butter to grease each muffin cup.
Place 3 slices of potatoes and season with salt and pepper. Top it off with 3-4 more slices or until the muffin cup is full. Repeat until all 12 muffin cups are full.
Pour 1 tablespoon of heavy cream over each muffin cup.
Garnish with thyme.
Place it in the oven and bake it for 30 minutes.
Let it cool in room temperature for 5-10 minutes and spoon it out. Sprinkle it with fresh thyme and serve immediately.
Like I mentioned in the post, I made these many times. And every time I make it, I use 1 tablespoon of heavy cream. However, a reader commented that when she used only 1 tablespoon she thought that it wasn't enough. After reading her comment, I increased the amount of heavy cream to 1 1/2 tablespoons and tried it that way. It was still good, but a little too soft (less crispy) for my taste. If you like it softer, feel free to increase the amount of heavy cream used to your liking.