These cheesy potato gratin muffins are crispy on the outside, creamy on the inside, and baked in a muffin tin for perfectly portioned servings. They make an excellent side dish for family dinners, holiday meals, or brunch.
Preparation Time
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 12 potato muffins
Ingredients
4 large potatoes, peeled and thinly sliced
2 tablespoons melted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 cup heavy cream
1½ cups shredded Gruyère cheese (or sharp cheddar, mozzarella, or Parmesan blend)
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish (optional)
Cooking spray or butter for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin generously with butter or cooking spray.
- Peel and slice the potatoes into very thin rounds using a sharp knife or mandoline slicer.
- In a large bowl, combine the melted butter, olive oil, garlic, salt, pepper, thyme, and heavy cream.
- Add the potato slices and toss until every slice is coated.
- Stir in the shredded Gruyère and half of the Parmesan cheese.
- Stack the potato slices into each muffin cup, pressing them down gently while filling each cup nearly to the top.
- Sprinkle the remaining Parmesan cheese over each potato stack.
- Cover the muffin tin loosely with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 10–15 minutes, or until the tops are golden brown and the potatoes are tender.
- Let the muffins rest for 5–10 minutes before carefully removing them with a small spoon or offset spatula.
- Garnish with chopped parsley if desired and serve warm.
Method
The potatoes slowly absorb the seasoned cream while baking, becoming tender and rich. The cheeses melt throughout the layers, creating a creamy interior, while the uncovered final bake forms a beautifully browned, crispy cheese crust on top.
Benefits
Rich in calcium from the cheese.
Potatoes provide potassium, vitamin C, and fiber when the skins are left on.
Perfect portion control compared to a traditional casserole.
Great for meal prep and easy to reheat.
Versatile enough to pair with chicken, beef, pork, fish, or a fresh salad.
Nutrition (Approximate Per Muffin)
Calories: 190
Protein: 7 g
Carbohydrates: 16 g
Fat: 11 g
Fiber: 2 g
Sugar: 1 g
Sodium: 280 mg
Tips
Use a mandoline slicer for evenly thin potato slices.
Gruyère provides the classic gratin flavor, but cheddar and mozzarella also work well.
For extra flavor, add cooked bacon bits, caramelized onions, or fresh herbs between the potato layers.
Broil for the last 2 minutes for an extra crispy, golden top.
Allow the muffins to cool slightly before removing them to help them hold their shape.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 2 months.
Reheat in a 350°F (175°C) oven or air fryer until hot and crispy.
Conclusion
These Potato Gratin Muffins transform the classic French potato gratin into individual, easy-to-serve portions. With creamy layers of tender potatoes, rich melted cheese, and irresistibly crispy golden tops, they’re a crowd-pleasing side dish that’s elegant enough for holidays yet simple enough for weeknight dinners.