Au Gratin Bites
Layers of thinly sliced russets, onions, Monterey Jack, thyme, and a garlicky cream mix, baked and finished under melty, gorgeously golden cheese. Y'all are going to love these silky taters!
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
12
Serves: 3 - 4
Ingredients
- 3 whole3 whole3 whole Potatoes, Russet, See Recipe
- 1 whole1 whole1 whole Avocado Oil Spray, Any cooking spray that can handle higher heat
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream, room temp
- 0.5 whole0.5 whole0.5 whole Yellow Onion, thinly sliced
- 1 whole1 whole1 whole Thyme, Fresh, See Recipe
- 1.25 cups1.25 cups1.25 cups Monterey Jack Cheese, with jalapenos, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 F
- In the meantime, begin heating the butter, pepper flakes, and garlic, in a small pot set to just about medium. Once heated, let everything sizzle together for about a minute before pouring in your cream. Once the cream mixture comes to a boil, season with salt & pepper, and reduce to a simmer. Let that simmer for a few minutes. Remove your pot from the heat and set aside.
- Use a mandolin on the second lowest setting. Slice your russets carefully. Remember, we want slices comparable in size to our muffin tin. After all of your potatoes are sliced, it's time to assemble. You will need 72 slices of potato which gives us 6 pieces per tin. If you have a couple extra, we'll just nestle them on top!
- Spray each muffin slot with cooking spray. Next, lay 3 slices of potato into each slot along with some sliced onion & a good pinch of both salt & pepper. Spoon a teaspoon of the cream mixture over each set of taters (make sure to scoop up the garlic!) followed by a sprinkle of thyme and some shredded cheese. Next, 3 more slices on top followed by another good pinch of salt & pepper, cream mixture, and more thyme.
- Place the muffin tin on a baking sheet and cover the muffin tin loosely with foil. Bake for 40 minutes. Remove and set on to a wire cooling rack. Remove the foil and sprinkle the ramining cheese over each stack. Return to the oven for another 10 minutes or so until cheese is melty and slightly golden. Remove once again and let them sit for 5 - 10 minutes to settle before scooping them out. Sprinkle each one with parsley.
- Use a butter knife to work around each tin, loosening up the stacks from the sides of the tin. Next, use a spoon to the bottom and loosen them up from the bottom as best you can. Don't be discouraged if there's some sticking to the bottom, they were absolutely delicious regardless. Carefully scoop your stacks on to a serving plate or individual dinner plates and ENJOY!
- Refrigerate any leftover stacks in an airtight container for 4 days. Reheat in the oven in a covered dish until properly warmed through. 🙂
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 717 |
| Fat: | 49 g |
| Carbohydrates: | 39 g |
| Protein: | 35 g |
| Cholesterol: | 161 g |
| Sodium: | 769 mg |
| Fiber: | 5 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Au Gratin Bites”
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These look amazing. I love everything you make so I just created a collection “The Happy Veg” so I can save all the ones I want to try. These Au Gratin Bites are for sure a must make.
Oh Debbie, thank you so much! I truly appreciate it! I’ll let you know how my pumpkin cinnamon rolls go 🙂