Wednesday, November 24, 2010

Patotoes Au Grutin Muffin Style

I can't take the credit for this, it was my daughter's idea. These are old photos, we actually had this for our last year's Christmas dinner. I totally forgot to blog it, but better late than never right?.

I love this idea,  another way to prepare your potatoes other than the same old same old mash potato, i do love  MP but if i could zhuzz (is this how you spell it?=;) or "umph" my potatoes the better for me. A neat and beautiful way to present your au gratin. It is definitely  a good conversation piece to your party.

Another way to prepare your potatoes check my hasselback potato .

Now for the au gratin recipe, if you have a favorite recipe, by all means make your own, and put them in the muffin cups instead of a caserole dish container.
Here's the recipe for this au gratin:
Quantity would depend on the size of your muffins.

• 1 ½ pounds Idaho potatoes, peeled and diced

• ¼ cup diced sweet onions

• ½ cup grated Gruyere or cheddar cheese (i used both)

• ½ cup freshly grated Parmesan

• 1 cup heavy cream

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1/8 teaspoon paprika

• 1/3 cup unsalted butter, softened


Preheat the oven to 375 degrees F.

Butter muffin pans with softened butter.

Mix heavy cream, diced potatoes, onions, gruyere or cheddar, parmesan, paprika, salt and pepper.

Arrange potato mixture into each muffin cup.

Add more heavy cream if needed.

Cover with foil and bake for 35 to 45 minutes. Or until potatoes are tender and top turns golden brown.

Remove foil halfway through the cooking time.

Carefully remove the gratins and serve.