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- 1 tablespoon unsalted butter, at room temperature
- 2 large sweet potatoes, peeled and thinly sliced (use a sharp knife, a mandoline, or a food processor with the slicing disc attached)
- ½ large Idaho potato, peeled and thinly sliced
- 1 cup heavy cream
- 1 pinch ground nutmeg
- 1 pinch freshly ground black pepper
- Kosher salt to taste
- 3 ounces Gruyère, grated (about 1 cup)
- Preheat oven to 400° F. With the butter, grease a 12-capacity muffin pan.
- In a large bowl, toss together the sweet potatoes, Idaho potato, cream, nutmeg, pepper, and salt.
- Layer the potato slices in each muffin cup until ¾ full, then top off the muffin cups with any remaining cream. Sprinkle each gratin with some of the cheese. Cover the pan loosely with tinfoil and bake for 20 minutes.
- Remove the tinfoil and continue to bake until the potatoes are fork-tender and the cheese is golden brown, 10 to 15 minutes more. Remove and let cool for 5 minutes before serving.
