Thanksgiving Potato Gratins: Idaho® Potatoes Partners with The FeedFeed
Sliced Idaho® potatoes are coated in a butter-cheese mixture and baked to cripsy perfection.
Eagle, Idaho, November 23, 2020 -- Some behold the turkey as the Thanksgiving dinner centerpiece; in Idaho it’s the potato of course! This year, with smaller, socially distanced holiday gatherings, we recommend adding a new dish to your Thanksgiving spread, Small Batch Individual Muffin-Tin Potato Gratins. Idaho® potatoes recently partnered with the popular foodie website, The FeedFeed to create this uniquely delicious recipe. Simple yet sophisticated, this indulgent gratin is made with Idaho® potatoes, butter, heavy cream, cheddar and parmesan cheeses, sour cream and spices. Thinly sliced potatoes are coated in a mixture of butter, cheeses and sour cream then stacked into muffin pan cups, creating individual servings.
We pretty much guarantee there won’t be any leftovers!!
- 2 pounds Idaho® russet potatoes, thinly sliced on a mandoline (about 2 large potatoes)
- 4 tablespoons butter, divided
- 3 cloves of garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1/4 cup heavy cream
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- Nutmeg, freshly ground, to taste
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup parmesan cheese, grated, divided
- 2 tablespoons sour cream
- Chives, minced, for garnish
Preheat the oven to 425˚F and use 1 tablespoon of butter to coat each section of a 12-cup muffin tin. Place sliced Idaho® russet potatoes in a large bowl and set aside.
Add 3 tablespoons butter to a medium sauté pan and heat over medium heat until melted and bubbling. Remove from heat and add garlic and thyme and let sit for 30 seconds.
Pour butter mixture and cream over the Idaho® russet potatoes and season generously with salt, pepper and nutmeg. Toss to coat, then add cheddar cheese, ¼ cup of Parmesan cheese and sour cream and toss again, until each potato slice is semi-coated with cheese.
Place the Idaho® russet potatoes, formed into stacks, into the prepared muffin pans so the stacks fill each muffin cup to the top. Drizzle any remaining cream from the bowl over each potato stack. Cover tightly with foil and bake for 30-35 minutes, or until tender.
Remove foil and sprinkle the tops with remaining Parmesan cheese, then and bake for 10 additional minutes, or until slightly golden brown and bubbly. Remove from the oven and preheat the broiler to high, making sure the oven rack is set towards the top of the oven. Place under the broiler for 1-2 minutes, or until very golden brown.
Let cool for about 5 minutes before gently removing from the pan with a small offset spatula.
Serve topped with minced chives.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.