Individual Potato Gratins ala Spryte ~ BakeSpace Coast to Coast Cooking

The other day on the daily dinner thread over at BakeSpace, Michele (from My Italian Grandmother) said she was making Melissa D'Arabian's dinner from The Next Food Network Star season finale. She also posted a link to the recipes. When I watched that episode, I was thinking I'd like to make the potatoes. Who doesn't like cheesy potatoes? Everyone should like them. But I still had no clue what I was making for dinner. (oh and for the record, I think Jeffrey Saad should have won!!)

Danielle (from Cooking for my Peace of Mind) had some chicken thawing, but also no idea what to do with it.

Then Michele suggested she make the 4 Step Chicken from the same episode and that they should both make it. Danielle loved the idea and suggested they also blog about it on the same day.

Well... I read that and thought, "Hey!!! I wanna play too!!!!" And at about the same time Shane (from Culinary Alchemy) said he wanted to play too!

It's on! We're all cooking food from that episode and blogging about it on the same day!

BakeSpace Coast to Coast Challenge!!

So here's my version of Melissa D'Arabian's 5 Minute Individual Potato Gratins.

First... why are they called '5 Minute'?? The prep time is 15 minutes and the baking time is 40 minutes! Maybe 5 minutes to gobble them up?? I dunno.

Anyway... this is my version. =)

Individual Potato Gratins ala Spryte
2 large russet potatoes, peeled and thinly sliced
3/4 C sharp cheddar cheese, shredded
2 TBLS chopped fresh chives
2 TBLS light sour cream
2% milk to make 3/4 C when added to the sour cream
worcestershire sauce, a couple shakes
yellow mustard, a good squirt
salt & pepper

Preheat oven to 400F
Whisk together milk & sour cream.
Whisk in worcestershire sauce, mustard, salt and pepper.
Spray 6 large size muffin tins with cooking spray.
Layer potatoes, shredded cheese and chives into each cup and repeat. This should pretty much fill one tray.
Pour milk mixture evenly into each cup. Cover muffin tray with foil and bake 20 minutes. Remove foil and bake another 20 minutes.
Gently slide a butter knife around the edge of each cup to loosen the potatoes.
Turn gratins out onto a plate.
Enjoy!

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Yeah... I peeled an extra potato that I didn't need.


A couple tablespoons of sour cream & enough milk to make 3/4 cup


A couple shakes of Worcestershire & some yellow mustard


And salt & pepper


Layer the potatoes in the greased muffin cups.


Sprinkle in cheese & chives


Repeat


Top off with cheese & chives


Pour milk mixture evenly into each cup


Cover with foil and bake for 20 minutes in preheated oven.


Remove foil and bake 20 more minutes.


Now they're golden with yummy crispy edges


You definitely want to run a knife around the edges of these.




Now your little Individual Cheesy Potato side dishes are ready!


So my version was great! We really loved it and I'll definitely be making it again!

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But now you have to go check it out Coast to Coast ~ BakeSpace Style!

Here's Michele's ~ Cookin' it in New Jersey:

Click HERE to read about Michele's version.

And Danielle's ~ Cookin' it in California:

Click HERE to read about Danielle's versions.

And Shane's ~ Cookin' it in California:

Click HERE to read about Shanes' versions.

Don't those all look great??!!!

We have a lot of fun over at BakeSpace. Come cook with us!!!