A mini version of potato gratin...

A mini version of potato gratin... YUMMY!

Perfect for breakfast, as a starter, as a side dish, or for lunch, these miniature versions of the famous potato gratin are perfect anytime!

Ingredients

• 1.5 pounds of potatoes
• 2 tablespoons of butter
• 2 cloves of garlic, crushed
• 1/4 cup of heavy cream or 35% cream
• 1/2 teaspoon of salt
• Black pepper
• 1 cup of shredded cheddar cheese
• 1 tablespoon of dried thyme

Preparation

1. Preheat the oven to 350 degrees F or 180 degrees C.
2. Spray a muffin tin with oil.
3. Peel then slice the potatoes into thin slices of 2 millimeters or 1/10 inch.
4. Place the butter and garlic in a bowl, then melt it in the microwave in 30-second increments.
5. Add the cream, salt, and pepper to the mixture and mix.
6. Place the potato slices in the muffin tins, one on top of the other until they reach half the height of the muffin tin holes.
7. Drizzle each pile of potatoes with 1/2 teaspoon of the cream mixture then sprinkle with half of the thyme.
8. Sprinkle half of the cheese over the piles of potatoes.
9. Add the remaining potatoes. Drizzle with the remaining cream mixture and remaining thyme.
10. Cover them with aluminum foil and bake in the oven for 35 minutes.
11. Remove from the oven, sprinkle with the remaining cheese, and bake without foil for 10 minutes.
12. Let rest for 5 minutes before serving.

Watch the following video to follow the recipe preparation steps: