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a standard metal muffin pan of twelve small layered potato gratin stacks with thin golden potato rounds, browned edges and melted orange cheddar, with no ham, Gruyere, cream puddles or garnish
Andre Lewis

Potatoes au Gratin

Small cheddar potato stacks give everyone browned edges without requiring a fight over the corners of a casserole. A muffin pan holds the thin slices upright while a little cream cooks between them. Choose slender potatoes that fit the wells and slice them evenly, because a thick piece in the middle can stay firm after the cheese browns. Cover the pan for the first part of baking so the potatoes steam, then uncover for the crisp finish. Let the stacks rest before loosening them with a thin spatula; pulling at hot cheese straight from the oven is how an intact little gratin becomes a pile of separate rounds.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs slender Yukon Gold potatoes about 2 inches wide, scrubbed
  • 2 tbsp unsalted butter softened
  • 1/2 cup heavy cream
  • 4 oz sharp cheddar finely grated
  • 1 small garlic clove finely grated
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 400°F. Butter all 12 wells of a standard metal muffin pan generously with the measured butter.
  2. Slice potatoes 1/16 inch thick with a guarded mandoline or sharp knife. Mix cream, garlic, salt and pepper in a large bowl, then turn the slices through the mixture to coat.
  3. Fill the wells halfway with stacked potato rounds, add half the cheddar evenly and finish with remaining potato slices. Divide all loose cream from the bowl among the wells and scatter remaining cheddar over the stacks.
  4. Cover the pan tightly with foil and bake for 25 minutes. Uncover and bake for 15 to 20 minutes until the edges brown and a knife slips through each stack easily.
  5. Rest for 10 minutes, loosen the sides with a thin spatula and lift out carefully. Serve 2 stacks per person.