Individual Gratin Dauphinois Muffins

Prep

1. 1Preheat your oven to 190°C (375°F). Generously grease a 12-cup muffin tin with butter.
2. 2In a large saucepan, combine the milk, heavy cream, smashed garlic cloves, salt, pepper, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling. Remove from heat, discard the garlic cloves, and set aside.
3. 3Arrange the thinly sliced potatoes in the prepared muffin cups, layering them tightly. Aim for about 6-8 layers per cup, ensuring they are well-packed.

Cooking

1. 1Carefully ladle the warm cream mixture over the potatoes in each muffin cup, filling them almost to the top. Gently press down on the potatoes to ensure they are submerged.
2. 2Place the muffin tin on a baking sheet (to catch any potential drips) and bake for 45-55 minutes, or until the potatoes are tender, the gratin is golden brown on top, and the cream is bubbling.
3. 3If the tops start to brown too quickly, you can loosely tent the muffin tin with aluminum foil for the remainder of the baking time.

Finishing

1. 1Let the individual gratins rest in the muffin tin for about 5-10 minutes before carefully inverting them onto serving plates or a platter. A small offset spatula can help release them.