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Preheat the oven to 425 degrees F.
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Slice the potatoes using a mandolin slicer or a food processor to thin even slices—as thin as you can, around 1/16th of an inch thick. Alternatively, slice them by hand as thin and uniform as you possibly can.
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Line each cavity of a muffin pan with aluminum foil and make sure the bottom and walls of the cavity are covered.
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Stack up the potato slices in each muffin cavity alternating colors and fill up the muffin pan about 3/4th f the way.
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In a large measuring cup, Add in the hot milk, garlic, thyme, parmesan cheese and seasoning. Whisk the milk mixture well.
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Pour the milk mixture evenly over the potatoes and cover them up with a layer of foil.
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Bake the potatoes for 20 minutes until the are fork tender, then uncover the potatoes and bake 3-5 mins more until no more liquid is there.
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Allow the potatoes to cool down for 5 minutes before unfolding them from the foil and serving them. It’s best to remove each potato gratin from the pan with its foil lining and then tear apart the foil.
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Sprinkle extra Parmesan on top of each mini potato gratin.