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Caramelised muffin pan potato gratins recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create creamy, crunchy potato stacks in muffin pan holes. Use even potatoes for neat rounds, top with golden syrup, and roast for a beautiful side dish.
Ingredients:
  • 40g butter, melted, plus extra for greasing
  • 125ml (1/2 cup) thickened cream
  • 1 garlic clove, peeled, slightly flattened
  • 4 ( 200g each) washed potatoes
  • 26.80 gm golden syrup
  • 20.00 ml chopped chives, to serve (optional)
Instructions:
  • Preheat your oven to 190C/170C fan forced. Gently brush twelve 80ml (1/3 cup) muffin pans with a bit of the melted butter.
  • In a small saucepan, gently simmer the cream and garlic after seasoning. Once it reaches a light simmer, remove from heat and set aside for flavors to meld.
  • 1. Trim the ends off the potatoes with a sharp knife and discard. Slice the potatoes thinly, about 2-3mm thick. Divide the slices into 12 stacks and place one stack into each muffin hole. Trim any excess if needed, ensuring the stacks fit just under the rim of the pan (they will shrink during cooking).
  • Strain the garlic from the cream and discard. Fill each hole with the garlic-infused cream. Gently lift the potato slices with a knife tip to let the cream seep through. Cover with foil and bake for 30 minutes.
  • Stir the golden syrup into the melted butter, making sure it's well combined. Uncover the pan, brush the mixture over the potato stacks, and bake for an additional 30 minutes or until they turn golden brown.
  • Allow the pan to sit for 10 minutes, then gently lift the stacks from the pan using a small knife. Serve with a sprinkle of chives, if desired.

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