Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 potato roses
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.

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  • Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.

  • Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.

  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.

  • Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Chef's Note:

In place of the 1 tablespoon fresh rosemary, you can use 2 tablespoons fresh thyme leaves.

Editor's Note:

Please note the differences in ingredient amounts when using the magazine version of this recipe.

Nutrition Facts

157 calories; protein 4.3g; carbohydrates 20.7g; fat 6.7g; cholesterol 18mg; sodium 439.7mg. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2016
They turned out great. Ended up cooking them for about an hour and just as Chef John did covered them with foil for the last 15 mins. Served it with Chef John's version of beef tenderloin in caramelized pan sauce and a side of broccolini on hot cast iron serving platters. A fancy meal for sure and it was amazing. Thanks Chef John for another great recipe......keep em comin! Read More
(17)

Most helpful critical review

Rating: 3 stars
05/29/2017
4 star on taste however, it basically ruined my muffin pan and i broke a rubber spatula trying to extract them. Read More
(5)
106 Ratings
  • 5 star values: 77
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/03/2016
They turned out great. Ended up cooking them for about an hour and just as Chef John did covered them with foil for the last 15 mins. Served it with Chef John's version of beef tenderloin in caramelized pan sauce and a side of broccolini on hot cast iron serving platters. A fancy meal for sure and it was amazing. Thanks Chef John for another great recipe......keep em comin! Read More
(17)
Rating: 4 stars
04/20/2017
Presentable and very tasty. My Easter dinner guests were very impressed. Mandolin came in handy. I used disposable muffin tins for easy clean-up. Will definitely make these again. Thank you CJ. Read More
(12)
Rating: 5 stars
05/08/2020
Easy and fun to make. They look lovely on the plate. Read More
(11)
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Rating: 5 stars
03/29/2018
Very nice presentation. I had to exclude the cheese as I needed a non-dairy side dish. It still was quite tasty. Next time I will arrange the potato slices on more of an angle in the muffin tray...the ones I merely stacked didn't look as "flowery" as the ones I put in on an angle. I also covered the muffin tray for the first 4o minutes and then uncovered for another 15. This ensured that the potatoes cooked all the way through when covered and then added a very nice golden colour with them uncovered. No burnt bits at all. For anyone interested in how these reheat, I tried one in the microwave and that was a little soggy. I tried one in the oven for about 12 minutes and that was better, but became a little too hard - difficult to cut through with a regular knife. I think the best way is to microwave to get the middle hot, and then stick in the oven for about 5 minutes to get just a touch of that crispiness back. Read More
(8)
Rating: 5 stars
12/26/2016
I seasoned the potatoes with white pepper, and a lemon herb mix. Cooked for one hour. Didn't need to cover it with foil, as the potatoes were actually cooked inside before the "petals" acquired the proper color. They were relatively easy to remove from the pan, but I caution other cooks against pressing the potatoes slices against sides of the pan cups when forming the rosebuds; they'll burn and stick to the pan, making it hard to remove the roses from it. I served this dish with roasted lamb shoulder at a Christmas party. Big success. Simple, a little time-consuming, but totally worthy. Read More
(6)
Rating: 5 stars
03/21/2017
so delicious, everyone in the house loved them Read More
(5)
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Rating: 5 stars
06/06/2017
Excellent! Without much artistic ability, I had to use the extra large muffin tin. Looked impressive and tasted great. Thank you! Read More
(5)
Rating: 5 stars
05/10/2017
I LOVED THESE, all twelve members of my family did I've made them more than once and they absolutely LOVED them Read More
(5)
Rating: 3 stars
05/29/2017
4 star on taste however, it basically ruined my muffin pan and i broke a rubber spatula trying to extract them. Read More
(5)
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