ID: bef0017b...
Delicious, individual-sized potato stacks baked in a muffin tin. These mini gratins are layered with a creamy garlic sauce and topped with melted Gruyère cheese, making them a perfect and elegant side dish.
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Prepare a garlic cream sauce and grease a muffin tin with some of the garlic butter. → Peel, shape, and thinly slice potatoes using a mandoline. → Layer the potatoes and cream sauce in the muffin cups, with a slice of Gruyère in the middle. → Bake covered with foil for 40 minutes. → Uncover, top with shredded Gruyère, and bake for another 10 minutes until golden.
Prepare a garlic cream sauce and grease a muffin tin with some of the garlic butter. → Peel, shape, and thinly slice potatoes using a mandoline. → Layer the potatoes and cream sauce in the muffin cups, with a slice of Gruyère in the middle. → Bake covered with foil for 40 minutes. → Uncover, top with shredded Gruyère, and bake for another 10 minutes until golden.
正在分析烹飪步驟...
Using a mandoline slicer is key to getting uniformly thin potato slices for even cooking.
Shaping the potatoes to fit the muffin cups creates neat, tidy stacks that are easy to serve.
Any starchy potato, like Russet or Idaho, can be used as a substitute for Sebago.
Covering the tin with foil for the first part of baking helps steam the potatoes, making them perfectly tender.
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