Muffin Tin Cheesy Potato Gratins

Muffin Tin Cheesy Potato Gratins

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for individual cheesy potato gratins made easy with the help of your muffin tin!

Prep Time



Total Time






medium russet potatoes, washed, thinly sliced
tablespoons (1/2 cup) shredded Colby-Monterey Jack cheese blend (2 oz)
tablespoons (3/4 cup) whipping cream
Parsley flakes, if desired
  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In large bowl, place potato slices. Generously sprinkle with salt and pepper; toss.
  3. In each muffin cup, place 2 potato slices. Sprinkle 1/2 tablespoon cheese into each cup. Add 2 more potato slices to each cup. To each cup, add 2 more potato slices and another 1/2 tablespoon cheese. Top each with a final layer of 2 potato slices. Pour 1 tablespoon cream over each.
  4. Bake 30 to 35 minutes or until potatoes are golden brown and tender when pierced with knife. Run knife around each gratin. Place cookie sheet or large plate upside down over pan; turn cookie sheet and pan over to release gratins. Flip gratins right side up. Sprinkle with parsley.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You could substitute any type of cheese in these potatoes.
Using a mandolin really helps with the slicing of these potatoes. They all came out even! If you have one, give it a try!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.