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  • Kelly Marshall

Muffin Cup Potatoes Gratin

This one is super easy to make. You can make a large batch in a glass dish, or you can make individual servings using muffin tins. Either method turns out a delicious, crispy, creamy side that is great for a variety of dinners, or as your breakfast potatoes the next morning. They're beautifully creamy with great texture from the layered potatoes.


2-4 Gold or Yellow potatoes

Salt & Pepper

Shredded Swiss & Gruyere Cheese

Heavy Cream


  1. Heat oven to 375

  2. Slice potatoes into as thin as you can make them - try for less than 1/8"

  3. Spray your cooking dish with cooking spray - I use either a 9 x 5 glass casserole dish or muffin pans. The muffin pans will give you a crispier "skin" around the outside, and look great when inverted on the plate

  4. Place a layer of potatoes in each cup or on bottom of pan, sprinkle with salt & pepper, and a layer of shredded cheese

  5. Repeat, layering potatoes, salt/pepper, and cheese until potatoes are gone, ending with potato & salt/pepper on top

  6. Bake in oven 30 to 40 minutes, and allow to cool slightly before eating


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