Friday, November 4, 2011

Muffin Pan Potato

from this weeks menu

2 medium russet potatoes

6 tablespoons of heavy cream

coarse salt and freshly ground black pepper

now what to do with those ingredients...

Preheat the oven to 400. Brush 6 muffin cups with melted, unsalted butter. Wash and thinly slice the russet potatoes. Layer 2 slices of potatoes and then salt and pepper. Season every few slices until the cups are filled. Pour 1 tablespoon of heavy cream over each cup. Bake until potatoes are golden brown and tender when pierced with a knife. To remove, gently run a knife around the edge of each cup. Cover pan with a cookie sheet or large plate and invert. Flip gratins right side up and serve.

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