⅛teaspoonblack pepperthick flakes preferred, to taste
½smalljalapeñoseeded and diced
½cupwhite cheddarfresh grated
2largerusset potatoespeeled and sliced ⅛-¼" thick
Preheat oven to 350°F. Grease or line muffin tin.
In a saucepan over medium high heat, add cream, salt and pepper. Bring to a simmer. Remove from heat.
In a large mixing bowl, combine cream, jalapeño, leeks and cheese. Mix in potatoes.
Using a large spoon, fill muffin tins topping with mixture. Cover with foil and bake 30 minutes.
Remove foil and bake 10 minutes until slightly golden brown.
[adthrive-in-post-video-player video-id="1o5Fj6Yo" upload-date="2020-11-24T23:05:13.000Z" name="Gratin Potato Stacks" description="Potatoes Au Gratin in easy to serve stacks! This recipe is everything you love about potato gratin made with thinly sliced potatoes, cream and gruyere – plus it’s delicious little individual servings." player-type="default" override-embed="default"]
Don't have leeks? Replace with shallots or onions.
Add (cooked and chopped) bacon, prosciutto or ham for an extra savory touch.
How to Store
At Room Temperature - Leave your potato gratin stacks out for up to two hours safely while serving.
Refrigerate - Package in an airtight container and stored for up to five days in the refrigerator.
Freeze - Freeze your potatoes au gratin before or after baking.