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
- 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.
- 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.
- Shred the Gruyere cheese and set aside.
- 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.
- Add 1/2 of the shredded cheese and stir until the cheese is melted, and then set aside.
- Grease muffin tin.
- Drain the potatoes and pat down before putting them into the muffin pan.
- Layer the potatoes into each muffin tin slot.
- 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.
- Add remaining Gruyere cheese to the top.
- Heat oven to 350.
- Place the muffin pan onto a cooking sheet to ensure it doesn’t spill into your oven.
- Cook approximately 40-45 minutes.
- Cool for at least 10-15 minutes before serving. I put two servings onto each plate right on top of each other.
- Potatoes gratin pretty much goes with any type of meat (chicken, pork, beef or fish)!