Individual Potato Gratins with Spinach
Ingredients
- 2 large russet potatoes or Yukon gold potatoes
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups baby spinach
- ½ cup grated Gruyère cheese
- 2 tablespoons buttered breadcrumbs
Instructions
- Preheat the oven to 400˚F and lightly oil 8 muffin tins.
- Peel the potatoes and thinly slice them using a mandolin. Bring a pot of water to a simmer, and add the potato slices. Simmer for 5 minutes and remove. They will only be partially cooked. Set them aside and discard the water.
- Add the cream, butter, garlic, mustard, salt and pepper to the same pot and warm to barely a simmer. Some bubbles will form around the edges, but no more than that. Otherwise, you risk the cream breaking. Lightly simmer for 5 minutes and remove from the heat.
- Warm a skillet over medium heat and add 1 tablespoon of water. Toss in the baby spinach and sauté until just wilted. Drain in a colander, and press to remove as much liquid as possible.
- Divide the spinach between the muffin tins and layer with potato slices and grated cheese. Drizzle 1-2 tablespoons of cream over each potato stack. Cover the entire muffin pan with foil and place on a baking sheet. Bake for 15 minutes. Remove the foil, top with breadcrumbs, and bake for an additional 5 minutes or until very tender.
- Scoop out each mini gratin with a large spoon.