Friday, November 4, 2011
Muffin Pan Potato
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.