Mini Potato Gratins

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From Australian Super Food Ideas. A very tasty potato dish. Have included cooking time for boiling potatoes and making sauce and oven time. I think you could make this ahead and keep in the refrigerator but would have to take out for at least 30 minutes before cooking and would cook at a slightly lower temperature for longer to ensure it heats all the way through. NOTE 28 May'10 - Tasty cheese = cheddar, usually a young one; my personal preference is a sharp or aged vintage one depending what I have on hand but all will work well but just give a different depth of flavour. Also a sprinkle of paprika on top (or mixed with breadcrumbs does not go wrong - not unusual for me to do on a cheesy topped dish)."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (316.8 g)
  • Calories 387.7
  • Total Fat - 18.6 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 49.4 mg
  • Sodium - 460 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.3 g
  • Protein - 14.2 g
  • Calcium - 358.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 175C/350F (160C/320F fan forced).

Step 2

Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.

Step 3

Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.

Step 4

Melt butter in a saucepan over medium-high heat and add spring onion or (onion) and garlic and cook until just tender (1 minute for spring and about 2 for onion).

Step 5

Add flour and continue to stir for a minute.

Step 6

Add milk and whisk (balloon whisk) and whisk until smooth and then continue to stir with a wooden spoon until sauce thickens and then remove from heat.

Step 7

Add mustard and thyme and season with salt and pepper, stirring to combine.

Step 8

Now add milk mix to the potatoes and gently mix together.

Step 9

Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.

Step 10

Divide the cheese and then the breadcrumbs equally over the top of the potatoes.

Step 11

Place dishes on a baking tray.

Step 12

Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.

Step 13

Stand for 5 minutes before serving.

Tips & Variations


No special items needed.

Related

artandkitchen

WOW! This was soooo delicious! I reduced the quantity of potatoes for 2 persons (2 medium potatoes for each of us) but made the same quantity of sauce. I saved half of the sauce for my green asparagus and both, potatoes gratins and asparagus turned out soooo delicous! I substituted the thyme by fresh (4 tablespoons) savory; as mustard I used the Dijon mustard with whole seeds! Sorry just now I realised that I forgot the breadcrumbs! Thanks a lot for this wonderful recipe it was a great success and my husband was really happy!

review by:
(2 Jun 2016)