INGREDIENTS
Servings: 12
Large potatoes, scrubbed, peeled, slice paper-thinly 
2
Butter
2 tbsp. + extra for muffin tins
Garlic
3 cloves, minced
All-purpose flour
2 tbsp.
Milk
¾ cup
Parmesan cheese
½ cup, freshly grated
Salt
to taste
Freshly ground black pepper
to taste
Muffin Tin Potatoes Gratin
Prep:
20 m
Cook:
45 m
Ready in:
65 m
DIRECTIONS
  1. Preheat oven to 400°F/200°C/Gas Mark 6. Grease 12 muffin tins with butter.
  2. Add 2 tbsp. butter to a saucepan, let melt over medium heat. Add garlic, cook, stirring till fragrant. Stir in the flour; continue stirring until you get a very smooth, battery mixture (about 2 minutes).
  3. Add milk in a thin steak to the flour-butter mixture, use a whisker to combine. Continue whisking until smooth and thickened.
  4. Remove from heat, stir in grated Parmesan; continue stirring until melted. Season with salt and pepper.
  5. Arrange potato slices in the muffin tins. Spoon sauce over the layers of potato.
  6. Bake for about 25 minutes or until the potatoes are tender.
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