Au Gratin Bites

Au Gratin Bites

​Prep Time: 20 Min
Cook Time: 1 Hour

Yields: 4 Servings

WHAT YOU NEED

• 3 Medium Sized Russet Potatoes, scrubbed & dried ( See Recipe)
• Cooking Spray
• 2 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1/2 C Whipping Cream, room temp
• 1/2 Yellow Onion, thinly sliced
• Fresh Thyme
• 1 1/4 C Monterey Jack with Jalapenos, shredded & divided in to two equal piles
• Himalayan Salt & Cracked Pepper
• Fresh Parsley, chopped for garnish

DIRECTIONS

• Preheat your oven to 350 F
• In the meantime, begin heating the butter, pepper flakes, and garlic, in a small pot set to just about medium. Once heated, let everything sizzle together for about a minute before pouring in your cream. Once the cream mixture comes to a boil, season with salt & pepper, and reduce to a simmer. Let that simmer for a few minutes. Remove your pot from the heat and set aside.
• Use a mandolin on the second lowest setting. Slice your russets carefully. Remember, we want slices comparable in size to our muffin tin. After all of your potatoes are sliced, it's time to assemble. You will need 72 slices of potato which gives us 6 pieces per tin. If you have a couple extra, we'll just nestle them on top!
• Spray each muffin slot with cooking spray. Next, lay 3 slices of potato into each slot along with some sliced onion & a good pinch of both salt & pepper. Spoon a teaspoon of the cream mixture over each set of taters (make sure to scoop up the garlic!) followed by a sprinkle of thyme and some shredded cheese. Next, 3 more slices on top followed by another good pinch of salt & pepper, cream mixture, and more thyme.​

• Place the muffin tin on a baking sheet and cover the muffin tin loosely with foil. Bake for 40 minutes. Remove and set on to a wire cooling rack. Remove the foil and sprinkle the ramining cheese over each stack. Return to the oven for another 10 minutes or so until cheese is melty and slightly golden. Remove once again and let them sit for 5 - 10 minutes to settle before scooping them out. Sprinkle each one with parsley.
• Use a butter knife to work around each tin, loosening up the stacks from the sides of the tin. Next, use a spoon to the bottom and loosen them up from the bottom as best you can. Don't be discouraged if there's some sticking to the bottom, they were absolutely delicious regardless. Carefully scoop your stacks on to a serving plate or individual dinner plates and ENJOY!
• Refrigerate any leftover stacks in an airtight container for 4 days. Reheat in the oven in a covered dish until properly warmed through. :)

HAPPY VEG

After coming up with the idea and doing some recon work online, I utilized the recipe below as my guide. I changed a few things, but the method remained the same. Here's the link!

​www.recipetineats.com/cheesy-potato-gratin-stacks-muffin-tin/

Get your hands on a new Cuisinart muffin tin from Wayfair Canada using my link below.

​creatoriq.cc/46ik482