Appetizers, Dinner, Party Food, Side Dishes

Muffin Tin Potatoes Gratin

October 10, 2016

I decided to make muffin tin potatoes gratin using sweet potatoes.  There are so many cool things you can cook in a muffin tin, and it makes for a better presentation if you have guests.



  • 4 to 6 sweet potatoes
  • 1 block Gruyere cheese (about 6 cups)
  • 1 cup whole milk
  • 2 cups heavy cream
  • nutmeg to taste
  • cayenne pepper to taste
  • salt and pepper to taste


  1. Peel the potatoes and then use a mandolin to cut the potatoes into thin slices.  If you do not have a mandolin, use a knife to get the potatoes as thin as possible.  Mandolins are so worth the money, so I would recommend getting one if you don’t already have one.
  2. Place potatoes in a bowl and fill with water and salt.  This will ensure that they don’t brown before you are ready to put everything together.
  3. Shred the Gruyere cheese and set aside.
  4. Cook the milk and heavy whipping cream on medium heat, and add all the spices.  I usually do equal amounts of nutmeg and cayenne pepper.
  5. Add 1/2 of the shredded cheese and stir until the cheese is melted, and then set aside.
  6. Grease muffin tin.
  7. Drain the potatoes and pat down before putting them into the muffin pan.
  8. Layer the potatoes into each muffin tin slot.
  9. Pour the milk, cream and cheese mixture into each tin.  Be careful about pouring all the way to the top because it will overflow.  Leave a bit of room at the top.
  10. Add remaining Gruyere cheese to the top.
  11. Heat oven to 350.
  12. Place the muffin pan onto a cooking sheet to ensure it doesn’t spill into your oven.
  13. Cook approximately 40-45 minutes.
  14. Cool for at least 10-15 minutes before serving.  I put two servings onto each plate right on top of each other.
  15. Potatoes gratin pretty much goes with any type of meat (chicken, pork, beef or fish)!



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