These cheesy mini potato gratins are a great way to jazz up your brunch menu.
Use a mandoline to slice potatoes into 1/8-inch-thick rounds (you should have about 4 cups).
Melt butter in a small saucepan over medium heat.
Add shallots, garlic and herbs.
Cook, stirring often, until the shallots are slightly softened, about 3 minutes.
Add 3/4 cup milk; heat until steaming.
Remove from heat and gradually whisk in 3/4 cup cheese.
Whisk in vinegar, salt and pepper; transfer the mixture to a large bowl.
Remove and discard the garlic clove.
Add the potatoes and toss, separating any slices that stick together, until well coated.
Spoon about 1/3 cup potato mixture into each prepared muffin cup.
Top evenly with the remaining 1/4 cup cheese.
Cover the muffin pan with foil and bake until the potatoes are tender, about 35 minutes.
Let cool for 5 minutes.
Garnish with additional herbs, if desired.
If needed, run a knife around the edges of the muffin cups to loosen the gratins before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
