Potato Gratin Stacks

These individual potato gratins go well with steak, roast beef, chicken, or sautéed fish.

unsalted butter, room temperature, for muffin cups
2 medium russet potatoes (~ ¾ lb each)
sea salt
black pepper, freshly cracked
6 Tbsp. heavy cream

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Lightly brush 6 standard muffin cups with butter.

Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 Tbsp. heavy cream over each.

Bake until potatoes are golden brown and tender when pierced with a knife, 30-35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Makes 6 servings.