These were FANTASTIC! I used 1% milk instead of cream, because that's all I had and I don't think it made a bit of difference. The bottom sort of stuck to the nonstick pan, of course it did, that's my luck, so I ended up just re-stacking them with the top pieces that had browned. These "stackers" would be great for company or just as a side for the family! We really enjoyed these. A really great spur of the moment recipe that I will definitely be making again!
Muffin-Pan Potato Gratins
Source: Martha Stewart Everyday Food, November 2010
adapted There's Always Thyme to Cook
2 medium-sized Russet Potatoes, very thinly sliced
6 tablespoons heavy cream (I used 1% milk)
coarse salt and freshly ground pepper
Preheat oven to 400°.
Lightly coat 6 standard muffin cups with unsalted butter. Place two slices of potato in each cup and season with salt and pepper. Continue to add potato slices, seasoning after a few slices, until the cups are filled. Pour 1 tablespoon heavy cream over each cup. Bake until potatoes are golden brown ad tender when pierced with a knife, about 30-35 minutes. Run a knife around each gratin. Place a baking sheet on top of the pan and invert to release the gratins. Flip right side up and serve.