Cheesy Mini Potato Gratin Stacks

Cheesy Mini Potato Gratin Stacks

When you combine potatoes, cream, cheese, garlic and butter, you just can’t go wrong. These individual size portions made in a muffin tin – from Nagi at Recipe Tin Eats – are great as a side with Alaskan Jack’s Salmon OR as finger food for a party! Just 85 calories per piece and they’re freezer friendly too.

PREP TIME: 15 minutesMini-Potato-Gratin-Stacks
COOK TIME: 45 minutes
MAKES: 12 stacks

INGREDIENTS
Oil spray
1.6lb potatoes
2 Tbsp butter
2 garlic cloves, crushed
¼ cup cream (see Note 4)
½ tsp salt
Black pepper
1 Cup grated melting cheese (I used cheddar)
2 Tbsp fresh thyme leaves OR 1 Tbsp dried thyme

DIRECTIONS

  • Preheat oven to 350° F.
  • Spray a standard 12 hole muffin tin with oil.
  • Peel then slice potatoes into thin slices around 1/10″ thick.
  • Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts.
  • Add cream, salt and pepper into the butter. Stir to dissolve the salt.
  • Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Drizzle each potato stack with ½ tsp of cream mixture then sprinkle with half the thyme.
  • Sprinkle HALF the cheese over the potato stacks.
  • Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.
  • Cover loosely with foil and bake for 35 minutes.
  • Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.
  • Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • NOTES
    1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. In the US, a great all rounder to use is Russet which is one of the most widely used potatoes in the US.

    2. Fantastic for making ahead! Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 350° F oven for 10 minutes just to heat through.

    3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non-stick. If your muffin tin is not non-stick, spray it generously with oil before putting the potato in to ensure it slips out easily! Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.

    4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.

    5. Making neat stacks like pictured – I chose the potato slices carefully for the purpose of the hero shots in this post. The potatoes were round and long, and I chose the pieces to make a couple of really neat ones very carefully! But in reality, most of them were a bit lopsided and not perfectly cylindrical. They look rustic and fabulous! To make super neat ones, use a cutter.

    DIY Moose Munch

    DIY Moose Munch

    Moose might be at home in Alaska, but Moose Munch can be found coast to coast.  Ashton, we couldn’t agree more… Your DIY Moose Munch is delicious! 

    INGREDIENTS
    6 Tbsp. butter
    3 Tbsp. corn syrup
    3/4 C. brown sugar
    1/4 tsp. vanilla
    1/4 tsp. baking soda
    1 1/2 – 2 bags popped popcorn
    chocolate chips, nuts, M&Ms, etc. to taste

    DIRECTIONS
    Preheat oven to 300º.
    Remove all unpopped kernels from popcorn and pour popcorn into a bowl.
    Meanwhile: Combine butter, corn syrup, and brown sugar over medium heat. Cook and stir until mixture boils. Continue boiling at a stead rate for 4 minutes without stirring.
    Remove from heat and stir in baking soda and vanilla.
    Pour caramel over popcorn and stir to coat.
    Spread onto greased cookie sheet, and bake for 10-15 minutes (10 for chewy, 15 for crunchy).
    Remove from oven and add toppings. Let cool briefly before returning to bowl. (Or you can let it cool completely if you don’t want the chocolate to smudge… but where’s the fun in that??)

    Broccoli Sriracha Omelette

    Broccoli Sriracha Omelette

    Thanks Manali for this spicy twist on a breakfast classic.  We like breakfast for lunch, breakfast for dinner and breakfast for breakfast! Try adding our Sweet Chili Salmon any time of the day. 

    SERVES 1 – double and triple to feed a crowd

    INGREDIENTS
    2 eggs, large
    3 Tablespoons broccoli, finely chopped in food processor
    2 1/2 Tablespoons onion, finely chopped
    1 Tablespoon sour cream
    ¾ teaspoon sriracha sauce or to taste
    1 Tablespoon cilantro, finely chopped
    2 teaspoons milk
    1-2 teaspoons oil or butter
    2-3 Tablespoons shredded cheese, pick your choice of cheese – I used mozzarella
    pinch of white pepper
    salt, to taste
    pepper, to taste

    DIRECTIONS
    Chop broccoli florets very fine using your food processor. Set aside.
    In a bowl, break 2 eggs and then add finely chopped broccoli, onion, cilantro and sour cream.
    Add sriracha sauce, milk, white pepper and salt and black pepper to taste.
    Whisk the eggs mixture till everything is well combined.

    Heat oil or butter in a pan on medium heat.
    Once butter is hot and melted, pour the egg mixture on the pan and swirl the pan around so that omelette covers the whole pan.
    Cook for 2-3 minutes, add shredded mozzarella cheese on top.
    Now flip the omelette to cook the other side for another 2-3 minutes.
    Transfer omelette to a serving plate and enjoy. You can additionally drizzle some more sriracha on the omelette if you want to.

    Cream Cheese Parmesan Asparagus

    Cream Cheese Parmesan Asparagus

    Have your roll and veggies in one. But… there’s also cream cheese and Parmesan cheese making it even better. Thanks for sharing Cream Cheese Parmesan Asparagus, Kristyn at lil’ luna.

    INGREDIENTScream-cheese-and-parmesan-asparagus
    1 puff pastry sheet
    flour for dusting
    10 pieces asparagus, ends trimmed
    5 ounces cream cheese
    1 egg, beaten
    Parmesan Cheese

    INSTRUCTIONS
    Preheat oven to 400 degrees.
    Roll the puff pastry sheet out and layer generously with cream cheese.
    Cut pastry into 10″ stripes.

    Wrap one strip around one spear of asparagus.
    Brush with beaten egg and sprinkle with Parmesan cheese.
    Set in oven for 10-15 minutes.

    Easy Pumpkin Risotto

    Easy Pumpkin Risotto

    Pumpkin is very versatile and is delicious in savory recipes, like this Easy Pumpkin Risotto from Marie at Not Enough Cinnamon.easy-pumpkin-risotto

    PREP TIME: 15 minutes
    COOK TIME: 30 minutes
    YIELD: serves 4
    SERVING SIZE: 1/4th

    INGREDIENTS
    1 Tbsp olive oil
    1 large onion, chopped
    2 garlic cloves, minced
    4 tsp fresh sage leaves, thinly chopped
    1 1/2 cups Arborio rice
    1/3 cup white wine
    4 cups chicken stock
    1/2 cup pumpkin puree
    1/2 cup Parmesan cheese, grated

    DIRECTIONS
    In a large skillet, add olive oil and cook onion with a pinch of salt for about 2 minutes on medium-low heat.
    Add garlic and sage, and cook for about 30 seconds or until fragrant but not brown.
    Add rice and cook until translucent, stirring often, about 1 minute. Don’t let it brown. De-glaze with wine and stir.
    Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
    Stir in pumpkin puree and Parmesan, and cook just enough to heat the pumpkin.
    Remove from heat and serve immediately. Garnish with more Parmesan and sage (optional).

    NOTES
    For a perfect risotto every time, follow these 5 simple rules:
    – Have all the ingredients ready when you begin
    – Never leave your risotto unattended
    – Add stock one cup at a time
    – Stir very often (don’t walk away!)
    – Serve your risotto straight away.

    Pumpkin Apple Stamps

    Pumpkin Apple Stamps

    Not quite a recipe, but it does involve an apple and a pumpkin!  These Pumpkin Apple Stamps will keep the kiddos busy while making dinner! Thanks to Elizabeth from Frugal Mom Eh! for the idea!

    pumpkin-apple-stampsINGREDIENTS (aka Materials):
    Apples
    Orange craft paint
    Green craft paint
    Paint brushes
    Cutting board
    Knife
    White paper
    Optional: Black markers or crayons

    DIRECTIONS:
    #1. (Parent step) First cut your apples in half, dry inside and outside with paper towel
    #2. On a paper plate or scrap paper, squirt a little orange paint on one, and green on the other
    #3. Using the inside of the apple as a stamp , dip the inside of your apple in orange paint, making sure it’s completely covered in paint, then stamp on your white paper
    #4. Using a paint brush, paint a leaf and stem of the top of your pumpkins
    #5. Let your beautiful pumpkins dry and display proudly

    Alternatively once your pumpkins dry, use black markers or crayons to create Jack-o-lanterns for some Halloween fun!

    To see step by step with photos, visit Frugal Mom Eh!

    In the Halloween spirit?  Join us on Facebook for our Halloween Costume Photo Contest!

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