Continuation from Dough to Bread Buns post.
I stumbled upon this side dish while looking on Martha Steward’s recipes. I had several days before the family dinner and tested it out. I found this dish presentation cute, as these gratins take the a round shape of the muffin tin.
Good thing that my dad had invested in a food processor. Or I would have been slicing potatoes forever!
I used a non-stick muffin tin. It’s much easier if it’s non-stick, although the recipe tells you to butter the sides, the butter doesn’t help much with removing the gratins from the tins. (I have tried to bake these gratins, using the same recipe and following all the steps, the butter just doesn’t help with the potato removal.)
Six medium potatoes will fill a 12-muffin tin tray. I wish that the potatoes browned more, they were somewhat soggy.
P.S. I used chicken stock because of allergy reasons. Original recipe uses heavy cream.
The full Martha Steward Muffin-Pan Potato Gratins recipe can be found here.
*The recipe used above does not belong to me and have been used for leisure purposes.