Redemption Recipe: AuGratin Muffin Tin Potatoes

Oh geez. Please tell me I am not standing alone on the blog blunder podium. I just made a huge typing error when commenting on another blog. I'm not talking about transposing a couple of letters. Ooooh nooo, that would be too easy. No, I went for the gusto. I left out a word that completely changes the meaning of what I was ineptly trying to convey. I left out the word “not”, so now my comment appears to say one thing when I meant to say the exact opposite. Argh!!! Why. Is. There. No. Edit/Erase/Delete Button on Wordpress? Picture me with my face buried in my hands. Perhaps the blog owner will edit it for me. If she’s still speaking to me. So I now just look like a flaming idiot. Don’t you just LOVE it when that happens. Um, I don't mean ... I don’t want you to enjoy my flaming moment. What I mean to say is, oh never mind, forget it. Obviously, I’m continuing to experience a communication malfunction.

*Update* All is well in my world again. The blog owner mercifully corrected my mistake. I can go out in public again. Whew!Well, I hope today's recipe will offer me redemption. At least I can still cook without sticking my foot in my mouth. Give me time, though, and I’m sure I can dazzle the masses with a faux pax here, too. Luckily, today’s recipe is a real show stopper, in a good way. It’s homemade augratin potatoes that are prepared in muffin tins. Did any of you see The Next Food Network Star program where the lady, Melissa, who ended up winning, prepared muffin tin augratin potatoes as part of her final competition? I thought it was a brilliant idea.

I’ve made this a few times since then, each time tweaking it more and more. You can find the original recipe posted on the Food Network website, but mine is a little different. To be honest, I’ve enjoyed every variation so far. This is a no brainer recipe. It’s not fast though. It takes a bit of time to prep everything and then requires 40 minutes to bake plus 10 minutes to sit, so keep that in mind.
Making this in tins is pure fun, and there is an advantage to it as well. If you have picky eaters, everyone can play sous chef by customizing their own little cubicle. Let’s say you like onions, but your kids don’t. If you were making this in a casserole dish, you’d either have to a) leave out your yummy onions or b) put in your beloved onions but have your kids turn up their onion-free-zone nose. With the tins, you can customize each one, and then everyone walks away happy. Plus, it will teach those up-and-coming sous chefs how to cook this marvelous dish.It’s so simple. All the basic recipe contains is: ultra thinly sliced potatoes, seasoned salt, shredded cheese, butter, and cream. That’s it. That’s all I put in my kids “pots” as they call them. Hubbyman and I like a little more zip, so I put some crispy fried onions in ours. Oh, I’ve also made this in regular size muffin pans as well as the jumbo ones. The results of both are magnificent. Also, fyi, my muffin tins are heavy duty, non stick. If you use regular tins, you might want to grease them first.

To fill a 12 cup regular tin, or a 6 cup jumbo one, you will need:

5 good sized russet potatoes, peeled
about 1 ½ cups shredded cheese, divided (I used CoJack, Sharp, and Medium cheddar cheeses)
Heavy cream – about 2 generous tablespoons per tin
2 scant tablespoons butter, melted
Seasoned Salt
Optional: Crispy Fried Onions

Preheat oven to 375 degrees. Using a mandolin, slice your potatoes ultra thin.See how thin they are? Place in your largest mixing bowl.Here are those crispy onions I was talking about. YUM!Toss with melted butter, ½ the cheese, seasoned salt, and onions if using. Spoon into the muffin tins.Really pile them in because they will settle and compact down during cooking. Top with a bit more cheese.Pour 2 tablespoons of cream over each one. Be patient, it will soak in. Uh, yeah, I know the photo above this one already shows the cream in it. Well, let's just say I'm keeping the momentum moving forward on my faux pax's today. Cover with foil and place the muffin tray onto a rimmed baking sheet. Place both in the oven and bake for 30 minutes. Remove the foil and bake another 10 minutes or until golden brown on top. Remove from oven and let sit at least 10 minutes. The longer you let them sit, the more likely they will hold their shape when removed. Serve and garnish as desired.I just love crispy edges! And that color speaks for itself!Just look at these layers! It really packs down as it bakes.I love the different strata going on here.Here you go, try a bite. Oh, don't you just love that golden, crunchy bottom? This makes a great main course for a luncheon or a side course for dinner. This dish plays well with others ... beef, chicken, pork, and fish.I like it paired with a vinaigrette laced salad. Naturally, this is gluten free, all the way. YUM! (And thanks for putting up with me, faults and all!)