Mini potato gratins
Mini potato gratins combine tender, sliced potatoes with a creamy cheese sauce, featuring garlic and thyme, all baked to a golden brown. This dish makes a perfect side or appetizer for any gathering.
Cook time 25 min
Prep time 20 min
Ingredients:
4 potatoes1/4 cup butter
1 onion
2 garlic cloves
2 tbsp all-purpose white wheat flour
1 cup milk (1% fat)
2 tsp mustard
1 tsp fresh thyme
1 cup cheddar cheese
1/3 cup bread crumbs
Mini potato gratins are a delightful and easy-to-make dish that combines the creamy texture of potatoes with the rich flavors of cheese, garlic, and herbs. Perfect for parties, side dishes, or even a cozy meal at home, these little gratins will surely win you over with their golden crust and savory taste.
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin to prevent sticking.
Peel and thinly slice the potatoes. Set aside in a bowl of water to prevent browning.
- In a medium-sized saucepan over medium heat, melt the butter.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture in the saucepan.
- Stir continuously for about 2 minutes to cook the flour, creating a roux.
- Gradually whisk in the milk, making sure to break up any lumps.
- Continue to stir until the sauce thickens, about 3-4 minutes.
- Add the mustard and fresh thyme to the saucepan, stirring to incorporate.
- Season with salt and pepper to taste.
- Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
- Drain and pat dry the potato slices.
- Layer potato slices into each greased muffin tin cup, filling each about halfway.
- Pour a spoonful of the cheese sauce over the potatoes.
- Continue to layer more potato slices, followed by more cheese sauce, until each tin cup is nearly full.
- Sprinkle bread crumbs over each filled muffin tin cup to cover the surface evenly.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the potatoes are tender and the tops are golden brown.
- Remove the muffin tin from the oven and allow the gratins to cool for a few minutes before removing them from the tin.
- Serve warm as a delicious side dish or appetizer.
Your mini potato gratins are now ready to be enjoyed! Their perfect combination of creamy potatoes, cheese, and herbs makes them an ideal side dish or appetizer. Enjoy them hot out of the oven and watch them disappear quickly!
Mini potato gratins FAQ:
Bake the mini potato gratins at 375°F (190°C) for 25-30 minutes, or until the potatoes are tender and the tops are golden brown.
Use a standard muffin tin to make the mini potato gratins, which allows for individual portions and even cooking.
Yes, you can substitute other cheeses like Gruyère or Mozzarella, but keep in mind that different cheeses may alter the flavor and creaminess of the gratins.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
To ensure the potatoes are tender, slice them thinly and layer them evenly. Baking for the full recommended time will also help achieve tenderness.
Cooking Tips:
- Use a mandoline slicer to get evenly thin potato slices, which ensures even cooking.
- Feel free to add more herbs like rosemary or parsley for added flavor.
- If you prefer a stronger cheese flavor, consider using Gruyère or a mix of cheeses.
- Let the gratins rest for a few minutes after baking to allow the sauce to thicken and the flavors to meld together.
- Use paper muffin liners in your muffin tin to make it easier to remove and serve the mini gratins.
Nutrition Facts
4 ServingsCalories 520kcal
Protein 18g
Carbohydrates 55g
Fiber 6g
Sugar 7g
Fat 27g
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