Remember how delicious Potatoes au Gratin are? And remember how you literally get to eat them like once every 10 years because literally everyone in your life hates you and wants you to not experience happiness? And remember how every time you have Potatoes au Gratin, you just wish that it was even possible for a meal so perfectious to be even cuter and more perfectious?
You’re not going to believe this.
I did it.
I made it more perfectious. And believe it or not, even more adorable.
How, you ask? Two words: Muffin Tins.
Mini Potatoes au Gratin
4-5 Russet Potatoes
½ Pint Heavy Cream
½ Cup Sharp Cheddar Cheese
½ Cup Mozzarella Cheese
Plus, extra for sprinkling
I had Russet Potatoes so that is what I used. However, I think this would obvi be delicious with any form of potatoes. Maybe not sweet potatoes. We’ll work on something else for those little babies.
Slice the potatoes so that they are pretty thin, about 1/8 of an inch.
While you’re doing this, heat the cream in a sauce pan over medium heat with your cheese until it melts and gets bubbly and crazy good looking.
Spray the muffin pan with non-stick spray and loosely layer the potatoes in each cup. Pour enough of the cream mixture over the potatoes that it covers them but does not overflow.
Sprinkle with just a little extra shredded cheese and salt & pepper. Cover with foil and bake at 350 for about 30-40 minutes, until the potatoes are tender.
Depart from the kitchen like the Triumphant Culinary Spartan that you are.