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Mini Potato Gratins With Herb Cream

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“individual potato gratins baked in a muffin pan”
1hr 10mins
12 gratins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Make the herb cream: Melt 1T butter in a small saucepan over medium low heat. Add the anchovy and stir until it breaks down. Add the remaining herbs, onion wedge, cream, and milk. Slowly heat until it just starts to bubble. Turn off the heat and let sit for 15 minutes. Remove the onion wedge. Set aside.
  3. Using a mandoline or sharp knife, slice the potatoes 1/8" thick.
  4. Spray a 12-cup muffin tin with nonstick cooking spray. Make "x"s in each muffin cup with thin strips of wax paper to assist in removing the gratins after baking.
  5. Put one slice of the potato into each cup. Sprinkle with cheeses, spinach, and salt and pepper. Repeat until muffin cups are filled. The final layer should be a potato topped with cheese.
  6. Spoon a tablespoon of herb cream over each gratin.
  7. Spray a sheet of aluminum foil with cooking spray and cover the pan loosely with the foil, sprayed side down.
  8. Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the potatoes are tender.
  9. Allow to cool 10 minutes before removing from muffin tin.

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