Muffin Tin Potatoes Gratin
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated gruyere or jack
Salt and ground black pepper to taste
2 bags frozen hash browns thawed.
10 m; Cook
35 m; Ready In
Preheat oven to 400 degrees F (200 degrees C).
Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir cheeses into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
Sprinkle potatoes with a little salt and pepper then divide the potatoes among the 12 prepared muffin cups; first bake for 15 minutes until potatoes begin to get brown. Remove from oven then spoon cheese sauce over potatoes.
Bake again in the preheated oven until potatoes are tender, about 15 minutes.