I've never met a potato dish I didn’t like, so when it comes to Thanksgiving Potato Recipes, I don’t mess around! I think no Thanksgiving table is complete without some mashed potatoes, (extra gravy, please!) but it wouldn’t be a holiday without a creamy & cheesy gratin as well. This year, Thanksgiving may look a little different for many, so I wanted to develop a potato dish that had all of the comforting flavors of a classic gratin, but was easier to put together and could work for a small crowd. The result? These adorable mini Muffin Tin Potato Gratins made with Idaho® potatoes. Thinly sliced Idaho® Russet potatoes are mixed with melted butter, garlic, fresh thyme, heavy cream, sour cream, grated sharp cheddar, and Parmesan cheese, then placed into a muffin tin and baked until tender and golden brown and bubbly. These can actually be assembled ahead and reheated right before serving making them a low-stress holiday side fit for whatever your celebrations may look like this year.
Did you know that roughly 13 billion pounds of potatoes are grown in Idaho every year? Holy potatoes! As you prepare for your holiday shopping, be sure to look for the Grown in Idaho seal. Click here to find a retailer near you. Plus, if you stock up, Idaho® potatoes can be stored in a cool, dark place for quite a while. They are the perfect ingredient to reach for all season long for delicious family meals.
While we all know potatoes are delicious, did you know they pack some serious health benefits as well? Idaho® potatoes have more potassium than a banana, more vitamin C than a sweet potato, and as much as a tangerine, plus a medium-size Idaho® potato has 3 grams of protein. Learn more about Idaho® potatoes and get tons of recipe inspiration here.
Recipe and Headnote Molly Adams
- 2 pounds Idaho Russet potatoes, thinly sliced on a mandoline (about 2 large potatoes)*
- 4 tablespoons butter, divided
- 3 cloves of garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1/ 4 cup heavy cream
- kosher salt, to taste
- black pepper, freshly ground, to taste
- nutmeg, freshly ground, to taste
- 1/ 2 cup sharp cheddar cheese, grated
- 1/ 2 cup parmesan cheese, grated, divided
- 2 tablespoons sour cream
- chives, minced, for garnish
Preheat oven to 425˚F and use 1 tablespoon of butter to coat each section of a 12-cup muffin tin. Place sliced Idaho® Russet potatoes in a large bowl and set aside.
Add 3 tablespoons butter to a medium sauté pan and heat over medium heat until melted and bubbling. Remove from heat and add garlic and thyme and let sit for 30 seconds.
Pour butter mixture and cream over the Idaho® Russet potatoes and season generously with salt, pepper and nutmeg. Toss to coat, then add cheddar cheese, ¼ cup of Parmesan cheese and sour cream and toss again, until each potato slice is semi-coated with cheese.
Place the Idaho® Russet potatoes, formed into stacks, into the prepared muffin pans so the stacks fill each muffin cup to the top. Drizzle any remaining cream from the bowl over each potato stack. Cover tightly with foil and bake for 30-35 minutes, or until tender.
Remove foil and sprinkle the tops with remaining Parmesan cheese, then and bake for 10 additional minutes, or until slightly golden brown and bubbly. Remove from oven and preheat the broiler to high, making sure the oven rack is set towards the top of the oven. Place under the broiler for 1-2 minutes, or until very golden brown.
Let cool for about 5 minutes before gently removing from the pan with a small offset spatula.
Serve topped with minced chives.