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Potato Gratin Scrambled Egg Muffins
Ingredients
- 2 large russet potatoes, peeled and sliced thinly on a mandoline
- 2 teaspoons salt
- 2 teaspoons white pepper
- 6 ounces grated gruyere cheese
- 1¾ cups heavy cream
- 2 ounces grated parmesan cheese
Instructions
- Preheat oven to 400 degrees. Grease the cups of a 12-muffin muffin tin. Layer each cup with slices of potato topped with salt, pepper and cheese. Continue to layer in this way until each muffin cup is full. Add two tablespoons of cream to each cup. Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and top each stack with the parmesan cheese, dividing evenly. Return to the oven and bake for an additional 20 minutes. Allow to cool before removing from pan.
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