Muffin Tin Potato Gratin Recipe - Super Easy Potato Roses скачать в хорошем качестве

Muffin Tin Potato Gratin Recipe - Super Easy Potato Roses

Muffin Tin Potato Gratin Recipe! Learn to make beautiful rose-shaped individual gratin potatoes! Super easy, fast and delicious. No cream needed! These delicious, individual sized Au Gratin Potato Roses / Stacks make a great side dish! Recipe below. Learn how to make easy and delicious muffin tin Gratin Potatoes at home like a pro. Please like and subscribe!    / @dinnerthymesecrets9274   Easy! Learn to cook at home with Dinner Thyme Secrets! Easy recipes sure to impress your friends and family! Please help me reach 1000 subscribers! All you have to do is support my channel by commenting, hitting like, subscribe and share to be entered for your chance to win a brand new 10 piece set of Calphalon Classic cookware! No purchase necessary! Recipe below! Ingredients: 3lbs Yukon Gold potatoes (no wider than muffin cup) 2 Tbsp bacon fat (or use more butter, see below) 3 Tbsp melted butter (or 5Tbsp if omitting bacon fat) 1 Tbsp Rosemary (fresh, minced) 1 tsp fresh black pepper pinch of Cayenne to taste 1/2 cup grated Parmesan Cheese 1/4 cup grated Gruyere Cheese Preheat an oven to 400° F and generously grease a 12 cup muffin tin with the bacon fat or butter. Reserve the rest for the potatoes. Slice the potatoes very thin, about 1/16 - 1/8 inch thickness, using a mandoline or safe knife skills. Remove the end pieces of potato that are mostly skin. Place slices into a large bowl and season with rosemary, salt, black pepper, and cayenne pepper. add the remaining bacon fat and butter, and toss with your hands to evenly coat and distribute the seasoning on the potato slices. Try to separate each potato slice to get full coverage. Add the cheeses and toss well to incorporate. Layer the slices around each muffin tin doing your best to resemble flower petals. Start with the larger slices and end with smaller ones going in a circular pattern. Bake in the oven for 45-60 minutes. Monitor the potatoes at the 45 minute mark, if they are browning too much, cover with foil loosely. the potatoes should be fork tender. Let cool for 5 minutes and carefully remove each potato stack and plate up. These also cool and reheat well in the oven if making ahead. Bon Appetit!