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Muffin Tin Potatoes Gratin


"A quick and easy potato side dish."
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45 m servings 92 cals
Original recipe yields 12 servings (12 small muffin-sized servings)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
  2. 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.
  3. 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 Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
  4. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
  5. Bake in the preheated oven until potatoes are tender, about 25 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 92 calories; 3.3 g fat; 12.8 g carbohydrates; 3.2 g protein; 9 mg cholesterol; 88 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 155
  1. 198 Ratings

Most helpful positive review

I love the portion control and lovely presentation of this recipe. I think a little bit of onion would be a good addition. The only thing that I did differently was put in about half of the po...

Most helpful critical review

These were fine. Typical AuGratin Potatoes but not a whole lot of special flavor. If you like crisp potatoes though, these are the way to go...

Most helpful
Most positive
Least positive

I love the portion control and lovely presentation of this recipe. I think a little bit of onion would be a good addition. The only thing that I did differently was put in about half of the po...

Just finished making these. Absolutely fantastic. The only thing I changed was instead of slicing my potatoes, I grated them... peelings and all. Mixed them in with the sauce and then sprinkled ...

Loved this recipe. I did follow the advice of others and layered the potatoes with salt and pepper and sauce between each layer. I covered them for 30 minutes then baked uncovered for 15 more. T...

Just made this for a party last night and only brought 4 home! I doubled the recipe and made 24, but I tripled the white sauce and used 1 cup milk per each 2 T. of butter and flour. That is th...

We found these delightful! I followed the recipe as written, with the exception of subbing white potatoes for russets and crushed red for black pepper. We found this style led us to eat fewer ...

I put a small amount of sauce in between each layer & substituted the garlic for garlic powder. We love this recipe so it's in my favorites list now!!!

I added sharp cheddar and layered it. Oh my it was to die for. The sharp cheddar is a must in my opinion which is why I gave it 4 stars instead of 5. The parm on its own wouldn't give it the mel...

I'm giving this a 5* rating, primarily because a) the cheese sauce is simply wonderful and b) any problems I had were probably of my own making. I used mandolin to slice potatoes 1/8" thick, th...

Let's just say.. Portion control? What portion control? My husband ate 8 of these! They were amazing. I did later a bit of sauce between the potatoes as suggested. I didn't change anything else....