Potato gratin in muffin style
Description
The recipe won't take much time. There are countless variations of gratin recipes. Savory gratins are usually made with meat or fish, though vegetable versions also exist—and today I'll share one such option with you. The special feature of this recipe is that the dish is baked in a muffin tin, resulting in small individual portions that are very convenient to serve. We'll bake the potato gratin with a slightly modified béchamel sauce, enriched with garlic and hard cheese. Thanks to the cheese, the gratin develops a beautiful, golden, and appetizing crust. Well then, let's start cooking! Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes and rinse them under running water.
- 2
Step 2
Start by preparing the butter sauce. To do this, melt the butter in a small heavy-bottomed saucepan. Add the flour and stir vigorously to ensure the flour is completely saturated with the butter and cooked through.
- 3
Step 3
Finely chop the garlic and add it to the pot.
- 4
Step 4
Pour in the milk and cook over low heat, constantly stirring with a whisk, until the mixture thickens and becomes similar to a custard cream.
- 5
Step 5
Remove the saucepan from the heat and add finely grated hard cheese to the sauce. Season with salt and pepper to taste. You can also add a pinch of ground nutmeg. Mix the sauce well.
- 6
Step 6
Slice the potatoes thinly. Place the potato slices into muffin tins, filling each tin about halfway.
- 7
Step 7
On top, place about 1 tablespoon of sauce, then add another layer of potato slices, which you will again cover with the creamy sauce. Everything should be roughly level with the edges of the dish to prevent the sauce from spilling over during baking.
- 8
Step 8
Bake the potato gratin in the oven at 180 degrees for 25-30 minutes. The tops of the muffins should turn nicely golden brown. Enjoy your meal!