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5-Minute Individual Potato Gratins

August 8, 2009

This recipe is oh SO good. I used cheddar instead of swiss and I added chopped up poblano peppers (great taste not spicy) instead of onions. So fantastic I made this on Thursday and Friday. Mike even likes it. I think you can use milk instead of cream, next time I will try that to make it less fattening. The pics suck because i was in such a hurry to finish so I could eat!
Almost ready to go in the oven!
Almost ready to get in my belly.

Recipe courtesy Melissa d’Arabian
Prep Time: 15 min Inactive Prep Time: — Cook Time: 40 min Level: Easy Serves: 4 to 6servings
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

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