Caramelised muffin pan potato gratins


Muffin pan holes are perfect moulds for building perfect potato stacks that are creamy underneath and crunchy on top. Choose evenly-shaped potatoes to make neat thin rounds, drizzle with golden syrup and roast for a beautiful and delicious side dish.

6 Ingredients

  • 40g butter, melted, plus extra for greasing

  • 125ml (1/2 cup) thickened cream

  • 1 garlic clove, peeled, slightly flattened

  • 4 ( 200g each) washed potatoes

  • 1 tbsp golden syrup

  • 1 tbsp chopped chives, to serve (optional)

6 Method Steps

  • Step 1

    Preheat oven to 190C/170C fan forced. Lightly brush twelve 80ml (1/3 cup) muffin pans with some of the melted butter

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (40g butter, melted, plus extra for greasing).

  • Step 2

    Combine the cream (125ml (1/2 cup) thickened cream) and garlic (1 garlic clove, peeled, slightly flattened) in a small saucepan. Season. Bring just to a simmer. Remove from heat and set aside to allow the flavour to develop.

  • Step 3

    Use a sharp knife to slice the ends off the potatoes (4 ( 200g each) washed potatoes) and discard. Cut the potato into very thin slices, about 2-3mm (see note). Divide potato slices into 12 stacks. Place a stack into each muffin hole. If some are too large to fit in, trim off excess. The stacks should come just under the rim of the pan (they will shrink down when cooked).

  • Step 4

    Remove the garlic from the cream and discard. Pour the garlic cream into each hole. Lift the potato slices slightly with the tip of a knife to allow the cream to run through. Cover with foil and bake for 30 minutes.

  • Step 5

    Add the golden syrup (1 tbsp golden syrup) to the melted butter (reheating if necessary), stirring to combine. Remove foil from pan and brush mixture over tops of potato stacks. Bake for a further 30 minutes or until golden brown.

  • Step 6

    Set aside in the pan for 10 minutes, then use a small knife to lift the stacks from the pan. Serve sprinkled with chives (1 tbsp chopped chives, to serve (optional)), if using.

Tell us what you think of this recipe!

Recipe Notes

A mandolin works best to make neat thin rounds. 

Image by Tracy Rutherford

Source link

0/5 (0 Reviews)

Pumpkin risotto in a mug

Neapolitan cheesecake brownie slice