Muffin Tin Potato Gratin Bites
Potato Gratin Bites are the elegant appetizer you didn’t know you needed. Inspired by the comforting richness of classic French gratin, these creamy-on-the-inside, crisp-on-the-edges bites are infused with garlic, thyme, and golden Gruyere cheese. Served straight from the muffin tin, they’re perfectly portioned for parties, brunches, or whenever you’re craving something irresistibly cheesy and indulgent.
Before You Get Started
Use small yellow potatoes for the creamiest texture. You don’t need to peel them—just slice them thinly and evenly (a mandoline helps if you have one). Gruyere adds a nutty richness, but feel free to sub in a good melting cheese like Swiss or fontina. Grease your muffin tin well to prevent sticking and ensure those crispy edges.
What You Need To Make Potato Gratin Bites
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Small yellow potatoes
- Unsalted butter
- Garlic
- Heavy cream
- Fresh thyme
- Salt and black pepper
- Gruyere cheese (sliced and shredded)
How To Make Potato Gratin Bites
Preheat oven to 400°F. Grease a 12-cup muffin tin generously.
In a small saucepan, melt the butter. Add minced garlic, heavy cream, thyme, salt, and black pepper. Simmer gently for 2–3 minutes, then remove from heat.
Slice potatoes into thin, even rounds (about 1/8-inch thick).
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In each muffin cup, layer potato slices until halfway full. Add a spoonful of the cream mixture, then more potatoes until nearly to the top. Spoon over more cream mixture.
Top each with a square of sliced Gruyere and a sprinkle of shredded cheese.
Bake for 20–25 minutes until bubbly, golden, and edges are crispy.
Let cool for 5 minutes before gently removing with a spoon or offset spatula. Serve warm.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble and refrigerate unbaked, then bake fresh when ready to serve. They also reheat well in the oven.
What other cheeses work well?
Fontina, white cheddar, or Swiss are great melty substitutes if you can’t find Gruyere.
Do I have to use a muffin tin?
For the bite-sized version, yes. But you could scale this up in a baking dish for a traditional gratin.
