pondlady
01-04-2007, 12:32 PM
Oven: 400
30 - 35 Minutes
6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 oz sour cream
2-4 oz grated emmenthal cheese
2 oz butter
freshly grated nutmeg
salt
pepper
You will need a deep 12 hole Muffin tin. Preheat the oven. Using 1 oz of the butter, grease the muffin tins well. You can line the base with greaseproof baking paper for ease of removal if you wish. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper. Carry on until all the potatoes are used up. Stir the sour cream with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter. Grate some nutmeg on top and bake in the oven for about 30 to 35 minutes. Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread! To freeze: Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers. (It is best to line the base with greaseproof paper if you intend to freeze them - they are easier to remove from the tin!). Defrost and bake on a large greased and/or baking tray - temperature as before; or place into muffin tins to help keep their shape.
30 - 35 Minutes
6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 oz sour cream
2-4 oz grated emmenthal cheese
2 oz butter
freshly grated nutmeg
salt
pepper
You will need a deep 12 hole Muffin tin. Preheat the oven. Using 1 oz of the butter, grease the muffin tins well. You can line the base with greaseproof baking paper for ease of removal if you wish. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper. Carry on until all the potatoes are used up. Stir the sour cream with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter. Grate some nutmeg on top and bake in the oven for about 30 to 35 minutes. Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread! To freeze: Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers. (It is best to line the base with greaseproof paper if you intend to freeze them - they are easier to remove from the tin!). Defrost and bake on a large greased and/or baking tray - temperature as before; or place into muffin tins to help keep their shape.