Muffin Pan Potato Gratins
The perfect side dish for beef, lamb, chicken, and pork. It's gluten free, too!
  • The amount of each ingredient will all depend on how many gratins you make.
  • Russet Potatoes or Red Potatoes
  • Sweet Onion (or shallot)
  • Gruyère
  • Heavy Cream
  • Salt and Pepper
  • Chives (optional)
  1. Preheat your oven to 400F.
  2. Thinly slice the potatoes. Plan on about 8 slices per muffin cup.
  3. Thinly slice the onion.
  4. Shred the Gruyère.
  5. Grease the muffin pan with butter or cooking spray.
  6. Place 2 slices of potato in each cup and season with salt and pepper.
  7. Top the potato slices with onion.
  8. Add the Gruyère.
  9. Repeat the process and continue to layer the ingredients until cups are filled.
  10. Finish the cups with a layer of potatoes and a sprinkle of cheese.
  11. Pour heavy cream over the potatoes. The more cream you use in each cup, the creamier the gratins will be. The less cream you use, the crispier the potatoes will be.
  12. Bake until the potatoes are cooked through, about 20-30 minutes.
  13. Let them rest for about 5 – 10 minutes so they can set.
  14. Run a thin knife around each gratin to loosen the potatoes.
  15. Use a small spatula or knife to remove the gratins from the muffin pan.
  16. Top with chives and serve.
Recipe by Necessary Indulgences at