Time: 55 min.
Complexity: easily
Servings: 8

Melissa de Arabian layers thinly sliced ​​potatoes, Swiss cheese, and chopped green onions in muffin tins and bakes. This potato gratin is easy to serve, portion out, and, importantly, cooks faster. Before baking, drizzle each mini gratin with heavy cream to infuse them with their distinctive, rich flavor.

Ingredients:

• 2 large potatoes, peeled and thinly sliced
• 0.5 cup grated Swiss cheese, such as Emmental
• 2 green onions, finely chopped
• Salt and freshly ground black pepper
• 3/4 cup heavy cream
• Cooking spray
• Additionally: muffin pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, cream, green onions, cheese

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Spray 8 muffin cups with cooking spray. Fill each cup with potato slices, cheese, and onion. Season with salt and pepper, and brush each cup with 1–2 tablespoons of heavy cream.
Step 3
• Cover with foil and bake for 30–40 minutes, removing the foil halfway through. Transfer the gratins to a plate and serve.

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