Mini Cheesy Potato Gratin Stacks
Appliance/Function:
• Combi Steam oven
Equipment
- 1 small saucepan
- 1 Mandoline or sharp knife
- 1 Mixing bowl
- 1 Muffin tin or ramekins
Ingredients
Potatoes
- 2 cloves garlic
- 30 g butter
- ¾ cup cream or coconut cream
- ½ cup milk or plant-based milk
- ½ tsp salt
- ¼ tsp black pepper
- 600 g potatoes starchy variety, like Agria or Sebago
- oil spray
Cheese
- 100 g Gruyère or cheddar cheese grated
- 40 g Parmesan cheese grated
Instructions
Before you start
- Preheat Combi Steam oven to 100% steam.
Make cream mixture
- Peel and mince 2 cloves garlic. In a small saucepan, heat garlic, ¾ cup cream, ½ cup milk, 30 g butter, ½ tsp salt, and ¼ tsp black pepper until warm (do not boil).
Layer stacks
- Peel and thinly slice 600 g potatoes (2–3 mm thick) using a mandoline or sharp knife. Grate 100 g Gruyère or cheddar cheese. In a mixing bowl, toss sliced potatoes with the cream mixture until evenly coated. Lightly spray a muffin tin or ramekins with oil spray. Layer potato slices into each hole, pressing down gently. Sprinkle with Gruyère or cheese between layers.
Steam cook
- Place muffin tin on a rack in the preheated Combi Steam oven and cook for 25 minutes, until potatoes are tender. Remove from oven.
Crisp finish
- Change oven setting to fan bake and preheat to 220 °C with medium steam or 50%. Sprinkle tops with 40 g Parmesan cheese. Return the tin to the preheated oven and bake for 10–15 minutes, or until golden and crisp.
Serve
- Allow stacks to cool slightly, then run a knife around edges to loosen. Serve warm as a side dish to roasts, poultry, or fish.
Notes
- Potatoes can be made ahead to the steaming stage, cooled, then crisped just before serving.
- Use muffin liners if you prefer easier removal.
Nutrition
Calories: 492kcal | Carbohydrates: 30g | Protein: 15g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 105mg | Sodium: 848mg | Potassium: 761mg | Fiber: 3g | Sugar: 4g | Calcium: 389mg | Iron: 1mg