Potato Gratin Rosettes

Prep Time: 10 mins | Cook Time: 30 mins | Course: Dinner | Servings: 8 

Individual potato gratins layered with thin slices of potatoes, butter and cheese in tiny muffin tins. These potato rosettes are as beautiful as they are tasty. Inspired by Chef John of AllRecipes https://www.allrecipes.com/recipe/254450/chef-johns-potato-roses/?lnkid=usspnt&media=https:/images.media-allrecipes.com/userphotos/250x250/3773392.jpg&description=Chef%20Johns%20Potato%20Roses%20-%20Allrecipes.com 

2 lbs gold potatoes, sliced 1/16 thin

½ cup butter, melted

1 Tbsp cornstarch or potato starch

1 tsp salt

Pepper, to taste

1 cup parmesan cheese + more for garnish

Fresh thyme or other herbs, optional

Preheat oven to 400*. Brush mini muffin wells with some of the butter and set to one side. Slice gold potatoes thin with a mandolin. Place potato slices in a microwave-safe bowl and cover with water. Microwave potatoes for 2 minutes. Drain the water and transfer the potato slices to a large mixing bowl. Mix the remaining butter to coat the potato slices. Add cornstarch, salt, pepper and 1 cup of parmesan cheese mixing in to coat the slices. Place potato slices in the muffin wells alternating sides and sizes to look like roses. I halved some of the larger slices to fit. Top with a light sprinkling of herbs and additional cheese. Bake for about 30 minutes or until golden brown and cooked through.