Mini Sweet Potato Gratins with Pecan Crust

Instructions

1. Preheat the oven: Set your oven to 190°C (375°F). Lightly grease a standard 12-cup muffin tin with butter, ensuring all sides and bottoms are well coated to prevent sticking.
2. Prep the potatoes: Using a mandoline or sharp knife, slice the peeled sweet potatoes into thin, even rounds—about 2 mm thick. Uniform slices are essential for even stacking and baking.
3. Infuse the cream: In a small bowl or measuring jug, combine the heavy cream, grated garlic, thyme, a generous pinch of salt, and freshly ground black pepper. Stir to blend. This herby cream will soak into the potato layers during baking.
4. Assemble the stacks: Place a slice of sweet potato into each muffin cup. Lightly sprinkle with grated Gruyère and drizzle with a bit of the cream mixture. Continue layering — potato, cheese, cream — until each cup is filled nearly to the top. Press down gently as you go to compact the stacks slightly. You should get around 5–7 slices per stack, depending on potato size.
5. Cover and bake: Loosely cover the muffin tin with foil and bake for 30–35 minutes, or until the potatoes are fork-tender and the cream has thickened slightly. Covering prevents the tops from browning too soon.