My husband and I love funeral potatoes, au gratin potatoes, scalloped potatoes... basically anything that combines potatoes and cheese. I mean, who doesn't?! This recipe caught my eye because it uses swiss cheese instead of cheddar. I knew I would love them. I knew my husband would love them. I knew all my family would love them. So I invited my parents over when I made them....RAVE REVIEWS from all! I tried layering the ingredients in a 9x9 pan, which was good, too. I found this recipe on What's on My Menu. She says it was a Melissa d'Arabian recipe from The Next Food Network Star. So I'll thank all... because I LOVE these babies!
Individual Potato Gratins
Submitted by Mindy ~ The Sisters Cafe
Vegetable spray
2 large russet potatoes, rough peeled and thinly sliced
1/2 cup grated swiss cheese
2 green onions, finely chopped
Salt and freshly ground pepper
3/4 cup heavy cream
Preheat oven to 375 degrees.
Spray 8 muffin tins with vegetable spray (I used the jumbo sized muffin tins). Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto a plate and serve (I actually did not invert, and I thought they looked great).
Mindy these look sooo good!! Perfect for holiday entertaining!! Your picture is cute too--I can't wait to make them!
ReplyDeleteYUMMY! I'm making these for dinner tonight! I bought a huge bag of potatoes from Costco that are MONSTER size and I've been needing some yummy new recipes to use them with! :)
ReplyDeleteThese look so good, easy and I love the swiss cheese. I'll be making these next weekend when our daughters come home from college and we have our first holiday party. I love your recipes I haven't tried one yet that hasn't been wonderful. Thanks again for all your hard work it is appreciated!
ReplyDeleteI'm glad you liked them too! I think I need to make them again soon! You've put me in the mood!
ReplyDeleteLOL there is controversy in the Gratin world...I just did a post on a recipe which uses pecans and buttermilk... You would have thought I was feeding pecans rubbed in raw chicken (as one of my commenters said).
ReplyDeleteBut who could argue with these beauties!
Looks fabulous! Thank you!
ReplyDeleteI am a potato lover and thanks for giving me a new way to make them.
ReplyDeleteI'm definitely going to try those, I love funeral potatoes. I didn't know people called them those until I made them for my husband and that is what he called them. At first I was offended, and thought he was telling me they were so bad they were going to kill him!
ReplyDeleteMaybe I'm challenged but I'm a little confused- help! How thick should the potato slices be and am I layering potato/cheese/onion multiple times per muffin cup or once per cup. The instuctions say thinly sliced but the picture looks thicker than "thin"...
ReplyDeleteThanks, I just really want these to come out perfect - no time for mishaps :o)
Hi Anonymous,
ReplyDeleteYou do slice the potatoes thin.. maybe 3-4 millimeters? If you end up slicing them too thick, you can just cook in the oven a little longer. So all is not lost! :) Then you stack everything multiple times. I did a potato slice, then a little cheese, then a few green onions, then a potatoes slice, then a little cheese, a few green onions... as tall as you would like. Then you pour 1-2 TB of cream on top. Hopefully they work out for you. I loved them!
I made these yesterday as my in-laws came over after church and had a holiday baking day. It was our appetizer and EVERYONE loved them. YUM YUM!
ReplyDeleteMindy, Thank you so much! They come out perfect! Love them!
ReplyDelete