My husband and I love funeral potatoes, au gratin potatoes, scalloped potatoes… basically anything that combines potatoes and cheese. I mean, who doesn’t?! This recipe caught my eye because it uses swiss cheese instead of cheddar. I knew I would love them. I knew my husband would love them. I knew all my family would love them. So I invited my parents over when I made them….RAVE REVIEWS from all! I tried layering the ingredients in a 9×9 pan, which was good, too. I found this recipe on What’s on My Menu. She says it was a Melissa d’Arabian recipe from The Next Food Network Star. So I’ll thank all… because I LOVE these babies!
Individual Potato Gratins
Submitted by Mindy ~ The Sisters Cafe
2 large russet potatoes, rough peeled and thinly sliced
1/2 cup grated swiss cheese
2 green onions, finely chopped
Salt and freshly ground pepper
3/4 cup heavy cream
Preheat oven to 375 degrees.
Spray 8 muffin tins with vegetable spray (I used the jumbo sized muffin tins). Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto a plate and serve (I actually did not invert, and I thought they looked great).