Anyone watch The Next FoodNetwork Star: Season 5? This was my first season watching the show, so have no idea how it rates to the previous ones, but Manic Mommy, Melissa d'Arabian wins the day. Initially I wasn't quite sure about her, she's not a chef, just a home cook (like most of us) so I didn't really hold out much hope. But from the very first episode she had me, her apple tart/cookie thing was the only recipe I was craving after the show, not that FoodNetwork is giving it out! :/
I've been reading a lot on FoodNetwork's web site, not much of it so nice to Melissa...guess she'll have a lot of that coming, so I felt the need to try a recipe and give a shout out to a fellow mom, mom to 4, mom to twins - you get the idea!
FoodNetwork has decided the new show will be Ten Dollar Dinners... not so sure yet what I think of this, I'll be reserving judgement. I do know however that I'll be recording it, as the day/time slot they've chosen really stinks! (Sunday's 12:30pm, premieres Aug. 9)
5-Minute Individual Potato Gratins
2 large russet potatoes, roughly peeled and thinly slices
½ cup grated Swiss cheese
2 green onions, finely chopped
¾ cup heavy cream
salt and fresh ground pepper to taste
1. Preheat oven to 375° F.
2. Spray 8 muffin tins with vegetable spray. 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.
3. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
OK, I changed it up a little, cause that's what I do! Plus I was working with what I had. I really just made this to try it out, so reduced all the amounts down to make just 3 individual servings.
I used Swiss Gruyere and blue cheeses and chives instead of green onion, again cause it's what I had. I used a mandolin to slice my potatoes extra thin and save some time, then cut the slices in half to fit in the tin better, (too bad I about sliced off my finger...please people, madonlins come with a guard for a reason, use it!). I layered potatoes about half way up, poured in some cheese sauce, finished filling with sliced potatoes, then finished with the rest of the cheese sauce. There were about a gazillion complaints in the reviews of this recipe about their gratins sticking... I used standard tins, standard cooking spray and I had no problems at all, they came right out, so not sure what's up with everyone else's issue.
I gotta say, great recipe Melissa! This is the perfect size for me, I can make just what I want, saving me time and money...bonus: For some reason the cheese/potatoes got way crispy on the top/edges, maybe since it was cooked in a metal tin, instead of the ceramic dish I usually do gratins in, whatever the reason, those crunchy parts were like icing on my cake... or crunchy bits on my potato, er whatever, it was awe-some!
Print this post