Five-minute recipe…
November 3, 2009
Aidan and I enjoyed watching The Next Food Network Star over the summer. I love seeing what they prepare and he loves anything that is a competition. One of the winning recipes was a five-minute potatoes gratin from the show’s winner Melissa d’Arabian that was promised to be easy enough to have your kids help you make it. She was right. And it really does only take five minutes to prepare. This recipe is now in the heavy rotation at our house.
I did substitute the two Russet potatoes originally listed in the recipe for fingerlings. Also, I used a Mandolin on the potatoes, it seems to cook better the more thinly sliced the potatoes.
Potatoes Gratin
Olive Oil
6-8 good sized fingerling potatos
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Directions:
Preheat oven to 375 degrees.
Use a muffin tin and coat well with olive oil. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.
Invert gratins onto plate and serve.
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