Potato gratin from the muffin tin

Name: Potato gratin from the muffin tin
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Garlic clove; 2 grandes échalotes; 4-5 Stem(s) Thyme; 100 g Parmesan cheese; 25 g Breadcrumbs; 1 TABLESPOON Olive oil; 1 package (50 g) Diced ham; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1.5 kg large waxy potatoes; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Garlic clove
2 grandes échalotes
4-5 Stem(s) Thyme
100 g Parmesan cheese
25 g Breadcrumbs
1 TABLESPOON Olive oil
1 package (50 g) Diced ham
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1.5 kg large waxy potatoes
7-10 Tbsp Grease

Directions

1
Peel and finely chop the garlic. Peel and finely chop the shallots. Wash thyme, shake dry, except for a few stems for garnishing, remove leaves and chop finely. Grate cheese finely. Mix 25 g cheese and breadcrumbs and put aside.
2
Heat 1 tablespoon of oil in a small pot. Sauté the shallots and diced ham briefly while turning, adding the chopped thyme and garlic. Add cream. Stir in cheese, season to taste with salt and nutmeg. Bring to the boil and remove from the heat. Peel and wash the potatoes and cut them into thin slices.
3
Grease the recesses of a muffin tray (12 recesses each) well. Place potato slices alternately with the sauce in the wells. Sprinkle with the cheese-crumb mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
4
Remove from the oven and leave to cool in the mould for about 5 minutes. Carefully remove from the mould with the back of a knife. Arrange on a plate and garnish with thyme.