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A creative alternative to the 70s favourite.
Baked in muffin tins each serve is both crispy and creamy.
Preheat oven to 180°C.
Cut baking paper into 18 strips 15 x 2 cm.
Line six 125 ml (1/2 cup) muffin tins with the strips, in a cross pattern with strips overlapping on each side.This will create little handles to remove your gratins with.
Place all ingredients in a bowl and toss to combine.
Layer the potatoes in the muffin tins and pour over any remaining liquid.
Place in the oven and cook for 25-30 minutes or until golden brown.
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