Individual Potato Gratins

As you may or may not know, I often always have potatoes on hand. The good farmers over at Abundant Harvest Organics have figured out a way to harvest the potato every week of the year. Yep, there are 52 sets of potatoes every year for their customers to gnaw on  choke down  enjoy.

Don't get me wrong, I like the potato. I actually really really like the Abundant Harvest potatoes, since they actually taste like something as opposed to being a grainy starchy mouthful of ... grainy starch.

However, some weeks I feel overwhelmed by my big box of produce, and since the potato is one item that will last a little longer than some of the more tender produce, it is the first to be set aside. And then, the next week, I have an even larger pile of set-aside potatoes. And on and on...

But here is a recipe that is yummy! and easy! And takes almost no hands-on time. And very little measuring. And only a couple of ingredients. Phew. Ain't it amazing?

Not to mention the fact that they are just. so. cute.

Individual Potato Gratins

(from Martha Stewart)

This recipe makes 6 individual gratins... but it can easily be multiplied to serve more.

butter (for muffin pan)

2-3 medium potatoes

Coarse salt and pepper

6 tablespoons heavy cream

Preheat oven to 400 degrees.

Brush the inside of 6 muffin cups with butter. Thinly slice the potatoes. Place a couple of slices into each muffin cup, and sprinkle with salt and pepper. Repeat with a couple of slices of potato and salt and pepper, until each cup is full. 

Pour one tablespoon of heavy cream over each stack of muffins.

Bake until potatoes are golden brown and easily pierced with a knife. (30-35 minutes).

Run a knife around each gratin to loosen it. Invert the muffin pan to release, and then turn each gratin upright to serve.