Skip to Content

Muffin Tin Cheesy Potato Gratins

  • Save Recipe
  • Prep 15 min
  • Total 50 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Paper-thin potato slices are layered with cheese and cream in muffin tins, creating a single-serve side dish that pairs well with any entrée.
By Jessica Walker
Updated Apr 18, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 3 medium russet potatoes, washed, thinly sliced
  • Salt
  • Pepper
  • 8 tablespoons (1/2 cup) shredded Colby-Monterey Jack cheese blend (2 oz)
  • 12 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You could substitute any type of cheese in these potatoes.
  • tip 2
    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 Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved