Mini Potato Gratins Layers (Printable)

Tender potato slices baked in cream with cheese, forming elegant bite-sized layers for any occasion.

# What You'll Need:

→ Potatoes

01 - 1.75 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced

→ Dairy

02 - 3/4 cup plus 1 tablespoon heavy cream
03 - 1/3 cup plus 1 tablespoon whole milk
04 - 3 ounces Gruyère or Emmental cheese, grated

→ Aromatics & Seasoning

05 - 2 cloves garlic, minced
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon freshly grated nutmeg, optional
09 - 2 tablespoons unsalted butter, melted

→ Garnish (optional)

10 - 1 tablespoon fresh chives or parsley, finely chopped

# Directions:

01 - Preheat oven to 400°F (200°C). Generously butter a 12-cup muffin tin.
02 - Combine heavy cream, whole milk, minced garlic, sea salt, black pepper, and nutmeg in a small saucepan. Warm gently over low heat until steaming, then remove from heat.
03 - Arrange half the potato slices evenly among the muffin cups, overlapping slightly.
04 - Spoon a small amount of the warm cream mixture over the potatoes and sprinkle with half the grated cheese.
05 - Layer remaining potato slices on top of the first layer in each muffin cup.
06 - Top each portion with the remaining cream mixture and cheese. Drizzle melted butter over each mini gratin.
07 - Cover tin loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until gratins are golden and bubbling.
08 - Let cool for 5 minutes. Gently loosen each gratin with an offset spatula and lift from the tin. Garnish with chopped chives or parsley if desired.

# Expert Advice:

01 -
  • Easy to portion for dinner parties or meal prep
  • Creamy inside and golden cheesy on top
  • Naturally gluten free if you check the cheese and cream
  • Uses simple ingredients you probably have on hand
  • Absolutely delicious as a side or appetizer
02 -
  • Packed with potassium from the potatoes
  • Rich in calcium thanks to Gruyère and cream
  • These gratins are an excellent prep-ahead option for entertaining
  • Completely customizable with spice blends or alternative cheeses
03 -
  • Slice potatoes as thinly as possible for a creamy layered texture
  • Let the cream mixture gently infuse before layering to keep garlic from burning
  • Always remove foil for a browned cheese crust that makes these irresistibly good

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