Instructions
1
|
Preheat the oven to 375°F.
2
|
Grease a 12-cavity muffin pan liberally with the softened butter.
3
|
Slice the potatoes a scant 1/8 inch thick and place in a large mixing bowl. Sprinkle with the garlic powder, salt, and black pepper.
4
|
Stack an even amount of potato slices in each muffin cavity. Pour 1 tablespoon of heavy cream over each potato stack.
5
|
Sprinkle a generous teaspoon of Parmesan cheese and a few leaves of fresh thyme over each potato stack.
6
|
Bake the individual gratins on middle rack of oven until bubbling and browned on the tops, 22-25 minutes.
7
|
Check to see that gratins are done. Remove from oven or add time as needed.
8
|
Allow the gratins to cool in the pan for 5 minutes. To remove, run a sharp knife around the edge of each individual gratin and lift up at an angle. Plate and serve immediately.
10.54 g
Carbs
8.02 g
Fat
2.27 g
Protein
121.82 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
122 kcal(6%)
Total Fat
8 g(12%)
Saturated
5 g(31%)
Trans
0 g(1%)
Unsaturated
0 g(0%)
Cholesterol
24 mg(8%)
Total Carbs
11 g(4%)
Fiber
1 g(5%)
Sugars
1 g(2%)
Proteins
2 g(5%)
Sodium
259 mg(11%)
Polyunsaturated
0 g(0%)
Monounsaturated
2 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 7 Moderate
Glycemic Load 1 Low
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