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Delicious, individual-sized potato stacks baked in a muffin tin. These mini gratins are layered with a creamy garlic sauce and topped with melted Gruyère cheese, making them a perfect and elegant side dish.
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Prepare a garlic cream sauce and grease a muffin tin with some of the garlic butter. → Peel, shape, and thinly slice potatoes using a mandoline. → Layer the potatoes and cream sauce in the muffin cups, with a slice of Gruyère in the middle. → Bake covered with foil for 40 minutes. → Uncover, top with shredded Gruyère, and bake for another 10 minutes until golden.
Prepare a garlic cream sauce and grease a muffin tin with some of the garlic butter. → Peel, shape, and thinly slice potatoes using a mandoline. → Layer the potatoes and cream sauce in the muffin cups, with a slice of Gruyère in the middle. → Bake covered with foil for 40 minutes. → Uncover, top with shredded Gruyère, and bake for another 10 minutes until golden.
Delicious, individual-sized potato stacks baked in a muffin tin. These mini gratins are layered with a creamy garlic sauce and topped with melted Gruyère cheese, making them a perfect and elegant side dish.
In a small saucepan, melt the butter over medium heat.
Add minced garlic to the melted butter and sauté until fragrant.
Using a pastry brush, generously grease a 12-cup muffin tin with the garlic butter mixture.
Pour cream into the saucepan with the remaining garlic butter and stir to combine.
Season the cream sauce with salt and pepper, stir well, and let it simmer gently.
Using a mandoline slicer is key to getting uniformly thin potato slices for even cooking.
Shaping the potatoes to fit the muffin cups creates neat, tidy stacks that are easy to serve.
Any starchy potato, like Russet or Idaho, can be used as a substitute for Sebago.
Covering the tin with foil for the first part of baking helps steam the potatoes, making them perfectly tender.
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