Potatoes au Gratin Gruyere
Cheesy and layered with flavor, these cute individual-sized portions of Potatoes Au Gratin Gruyere are impressive to look at and delicious to eat!
Servings: 6 servings
- 6 russet potatoes about 1 pound
- 1 cup half and half cream
- 1 1/2 cups gruyere cheese shredded
- 2 tbsp butter divided
- 1 cup green onion sliced thinly
- 1 1/2 tsp salt
- 1/2 tsp pepper
Preheat the oven to 400-F.
Peel the potatoes and slice them using the mandolin. They should be about 1/8-inch thick but not paper thin.
Divide the butter between the cups of the muffin pan. Pop the pan in the warming oven for a minute to melt the butter.
Begin to layer the au gratin stacks. Fill the cups about halfway with layered and overlapping potato slices. Top the potato slices with the green onion, evenly distributed between the six muffin cups.Add about 2 tbsp of cream to the top of each potato stack. Sprinkle with salt and pepper and add half of the cheese between the six cups. Fill the cups the rest of the way with potato slices, filling the cups just barely up and over the edge. They'll settle down when cooked.Add the remaining cream, sprinkle with the remaining salt and pepper, and top with remaining cheese.
Put the muffin pan on a sheet pan to catch any spill-over and bake at 400-F for about 35-40 minutes or until a knife passes through easily without resistance.
Pop them out of the muffin tin with a large spoon and serve!
Serving: 1stack | Calories: 396kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 755mg | Potassium: 1017mg | Fiber: 3g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 16mg | Calcium: 418mg | Iron: 2mg