Chef Danielle Alvarez shares her recipe for individual potato gratins that serve as the perfect side to any feast, festive or otherwise. “These delicious little cheesy potato stacks are perfect for a celebratory meal,” says Alvarez. “Like little individual potato gratins, these are baked in a muffin tin and enhanced with Comté cheese which not only gives them flavour but also holds the stacks together. The potato starch acts as a further binding agent but you can swap for cornflour, if needed.”
Note: Select potatoes and sweet potatoes roughly the same diameter as the muffin tin to ensure even and easy layering; alternatively, use a paring knife or peeler to trim down to size.
Ingredients
Method
Preheat oven to 160°C fan-forced. Thinly slice potatoes into 5mm rounds on a mandolin and place in a large bowl of iced water. Toss potatoes in water to remove excess starch. Drain and pat very dry with clean tea towels. Transfer to a large bowl.
Thinly slice sweet potato into 5mm rounds on a mandolin and combine in bowl with potatoes. Add potato starch, thyme, nutmeg and two thirds of cheese, season with 1½ tsp salt flakes and pepper to taste and mix well to combine.
Grease a 12-hole muffin tin with melted butter. Layer potato mixture in tin, drizzle over cream and cover with a layer of baking paper and aluminium foil. Bake until potatoes are tender (1 hour).
Increase oven to 180°C fan-forced. nRemove foil, scatter with remaining cheese and bake until golden and bubbling (12-15 minutes). Stand to cool briefly to allow cheese to set before unmoulding (10 minutes), then serve.
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