Elegant Twice-Baked Potato Gratin Muffins
Indulge in these delightful Elegant Twice-Baked Potato Gratin Muffins, a sophisticated twist on the classic gratin. Perfectly portioned for sharing or for a cozy solo treat, these mini gratins are baked in muffin tins for easy serving and less mess. Utilizing leftover potatoes, they create a creamy, cheesy comfort food experience that is worthy of any dinner table. The subtle notes of garlic and nutmeg elevate the flavor while the melted Emmenthaler cheese provides a rich, gooey topping. Ideal as a side dish with roasted meats, served alongside hearty stews, or enjoyed as a light lunch with a refreshing salad and crusty bread. Plus, they freeze beautifully, making them a convenient choice for busy days. Treat yourself and your guests to these elegant yet uncomplicated potato muffins!
8-12 mini gratins (4-6 servings)
Servings
267
Calories
8
Ingredients
Ingredients
cooked potatoes
6 large (sliced thinly)
garlic cloves
2 (peeled & crushed)
crème fraîche or sour cream
5 fluid ounces (stirred to thin)
grated Emmenthaler cheese
2-4 ounces (grated)
butter
2 ounces (about 1 ounce for greasing, the rest for flecks on top)
nutmeg
to taste (freshly grated)
salt
to taste
pepper
to taste
Instructions
1
1. Preheat your oven to 200°C (400°F or Gas Mark 6).
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2. Grease a deep 12-hole muffin tin or two 4-hole Yorkshire pudding tins generously with 1 ounce of butter. For easier removal, consider lining the base with greaseproof baking paper.
3
3. Begin layering the thinly sliced cooked potatoes in the prepared tin(s). Season every other layer with crushed garlic, salt, and pepper to enhance the flavor.
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4. Once all the potatoes are layered, stir the crème fraîche or sour cream with a wooden spoon to loosen it. Spoon a generous dollop on top of each potato layer.
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5. Sprinkle grated Emmenthaler cheese evenly on each mini gratin, then dot with remaining flecks of butter.
6
6. Finish with a light grating of fresh nutmeg over each muffin.
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7. Bake in the preheated oven for approximately 30-45 minutes, depending on the size of your tin. The gratins are done when golden brown and bubbling.
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8. Allow to cool slightly before serving. Enjoy these potato gratin muffins as an elegant side dish with roasted meats, hearty stews, or as a light lunch paired with a crisp green salad and crusty French bread.
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9. To freeze, assemble the mini gratins in the tin, freeze them until solid, then remove and store in zip-lock bags or plastic containers. It's best to use greaseproof paper at the base for easy removal. When ready to enjoy, simply defrost and bake in a greased tray at the same temperature, or return them to the muffin tin to retain their shape.
Nutrition Information
15
Fat
25
Carbs
7
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Elegant Twice-Baked Potato Gratin Muffins?
They are a sophisticated twist on classic potato gratin, baked in muffin tins for easy individual portions using cooked potatoes.
What temperature should I preheat my oven to?
Preheat your oven to 200°C (400°F or Gas Mark 6).
How many mini gratins does this recipe yield?
This recipe yields approximately 8 to 12 mini gratins.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
Can I use sour cream instead of crème fraîche?
Yes, you can use either 5 fluid ounces of crème fraîche or sour cream, stirred to thin the consistency.
What kind of cheese is recommended for the topping?
The recipe calls for 2-4 ounces of grated Emmenthaler cheese.
How do I prepare the muffin tin for baking?
Grease a deep 12-hole muffin tin generously with 1 ounce of butter and consider lining the base with greaseproof baking paper.
What is the primary potato preparation required?
You should use 6 large cooked potatoes that have been sliced thinly.
How should I layer and season the potatoes?
Layer the sliced potatoes in the tin and season every other layer with crushed garlic, salt, and pepper.
How long do the potato muffins need to bake?
Bake for approximately 30-45 minutes until they are golden brown and bubbling.
Can these potato gratin muffins be frozen?
Yes, assemble them in the tin, freeze until solid, and then store them in zip-lock bags or plastic containers.
How do I reheat the frozen muffins?
Defrost them and bake in a greased tray at 200°C, or return them to a muffin tin to help maintain their shape.
What spices are used to finish the dish?
Finish with a light grating of fresh nutmeg over each muffin before baking.
What is the fat content of this recipe?
Each serving contains approximately 15 grams of fat.
How much protein is in each serving?
There are 7 grams of protein per serving.
What are the carbohydrate levels for this dish?
Each serving contains approximately 25 grams of carbohydrates.
Can I use a Yorkshire pudding tin instead of a muffin tin?
Yes, you can use two 4-hole Yorkshire pudding tins as an alternative.
How much garlic is needed for the recipe?
The recipe requires 2 cloves of garlic, peeled and crushed.
What is the best way to serve these muffins?
They are excellent as a side dish with roasted meats, hearty stews, or as a light lunch with a green salad.
How much butter is needed in total?
You will need 2 ounces of butter: 1 ounce for greasing and the rest to dot on top.
Should the potatoes be raw or cooked?
The potatoes should be pre-cooked before being sliced and layered.
How many servings does the recipe provide?
The recipe provides approximately 4 to 6 servings.
Why is greaseproof paper recommended?
Using greaseproof paper at the base of the tin makes the muffins much easier to remove after baking.
What should I do to the crème fraîche before spooning it on?
Stir it with a wooden spoon to loosen it so it is easier to dollop onto the potato layers.
How do I know when the gratins are finished baking?
They are done when they appear golden brown and the cheese is bubbling.
Are these muffins suitable for a dinner party?
Yes, their elegant presentation and sophisticated flavor make them perfect for guests.
Can I use pre-grated cheese?
While the recipe specifies grating your own Emmenthaler, pre-grated cheese can be used for convenience.
Should I let the muffins cool before serving?
Yes, allow them to cool slightly to help them set before removing them from the tin.
What is the preparation for the nutmeg?
The nutmeg should be freshly grated to taste over the top of the muffins.
How many ingredients are in this recipe?
There are 8 main ingredients: cooked potatoes, garlic, crème fraîche, Emmenthaler cheese, butter, nutmeg, salt, and pepper.