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Mini Potato Gratin Appetizers with Backroads Zinfandel

Ingredients:
cooking spray
2 large russet potatoes, roughly peeled and thinly sliced
½ cup swiss cheese, grated
2 green onions, finely chopped
salt & freshly ground black pepper
¾ cup heavy cream

Directions
Preheat oven to 375 degrees F.

Spray a mini muffin tin with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 tablespoon of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto serving platter and garnish with fresh herbs & dollop of crème fraiche.