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Chef John's Potato Roses

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people

Equipment

  • 1 12-cup Muffin Tin
  • 1 Mandoline or Vegetable Slicer Crucial for consistent potato slice thickness
  • 1 Large Mixing Bowl
  • 1 Metal Skewer For testing potato tenderness
  • 1 Small Fork or Offset Spatula For loosening potato roses

Ingredients
  

Main

  • 3 pounds Yukon Gold potatoes no wider than a muffin tin cup
  • ⅓ cup melted butter or as needed, divided
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • ¾ cup grated Parmigiano-Reggiano cheese

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
  • Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
  • Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
  • Loosen edges of potato roses with a fork and lift out of pan to serving dish. Chef John

Notes

Achieving consistent potato slice thickness with a mandoline is paramount for even cooking and a beautiful rose presentation; aim for 1/16 to 1/8 inch. While Yukon Golds are excellent, other starchy varieties can also work well. Ensure each potato slice is thoroughly seasoned and separated before layering to maximize flavor and prevent clumping. Generously greasing the muffin tin is critical for easy release of the delicate roses. When stacking, focus on creating an appealing 'petal' arrangement. If browning occurs too quickly, tenting with foil is an effective way to finish cooking without over-caramelizing the tops. These are fantastic make-ahead items; reheat gently covered with foil to retain moisture.