Potato Gratin Cups

Tender potato slices in a fragrant custard; the potato gratin raises the humble spud to a heavenly level. If you then also prepare individual gratins in a muffin tins, you have a delicious and elegant side dish for a feast.

butter
1 clove garlic
1 shallot
½ cup milk (60 mL)
½ cup cream (60 mL)
½ cup + ¼ cup Gruyère cheese (50 + 25 g)
½ tsp. sea salt
¼ tsp. black pepper, fresh ground
1 Tbsp. fresh thyme leaves
3-4 hard-boiling or baking potatoes

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter a 6 cup muffin tin. Cut baking paper into strips and lay two strips cross-wise into each muffin tin cup (to help you lift out the cooked gratin).

Finely chop garlic and shallots.

Grate the Gruyère.

Combine garlic, shallots, ⅔ of the cheese with milk, cream, salt, pepper and thyme.

Peel potatoes and slice into thin slices. Layer into the muffin tin until ¾ full.(I take the trouble of filling the gaps on the sides with little potato pieces). The top slice should be as large and perfectly round as possible.

Equally divide the cheese mixture over the muffin cups.

Loosely cover tin with aluminum foil. Bake 35 minutes. (If I am cooking for a party I prepare the dish up to this stage and then allow it to come back to room temperature. I feel it actually tastes softer when reheated).

Sprinkle with the remaining cheese.

Bake for an additional 10-20 minutes (depending on whether the dish is piping hot or whether it is room temperature).

Allow to set for 5 minutes before removing from the tin and serving.

Makes 4 servings.