Mini Potato Gratins
photo by Baby Kato
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
4 gratins
- Serves:
- 4
ingredients
- 800 g potatoes (peeled)
- 50 g butter
- 2 spring onions (scallions, finely sliced or 1 small brown onion, finely chopped)
- 2 garlic cloves (crushed or minced)
- 2 tablespoons plain flour
- 1 cup milk (warmed)
- 2 teaspoons coarse grain mustard
- 1 teaspoon thyme leaves (fresh and chopped)
- 1 cup tasty cheese (grated)
- 1⁄4 cup dried breadcrumbs
directions
- Preheat oven to 175C/350F (160C/320F fan forced).
- Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.
- Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.
- 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).
- Add flour and continue to stir for a minute.
- 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.
- Add mustard and thyme and season with salt and pepper, stirring to combine.
- Now add milk mix to the potatoes and gently mix together.
- Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.
- Divide the cheese and then the breadcrumbs equally over the top of the potatoes.
- Place dishes on a baking tray.
- Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.
- Stand for 5 minutes before serving.
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Reviews
-
This turns out good even if you are multitasking and screw up - I was potato-light, and endedup with too much sauce for the potatoes - if you could really have too much of this delicious sauce. I followed a suggestion of a reviewer, and cubed my potatoes first, then zapped in the microwave to the proper doneness. Used a combo of fresh and dried thyme, as the thyme has partially died back. Used a white cheddar instead of tasty cheese, which I believe is a velveeta-type of cheese, in any event, not sold in the US. I halved the recipe and cooked this in a 2 cup ramekin, and it was perfect. Well, the crumbs did not quite brown enough, as the excess sauce was bubbling up, but not the recipe's fault. A lovely side.
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Very nice potato dish. Coarse grain mustard gives it nice kick. I didn't have fresh thyme so I used just a pinch of dry thyme and used low fat milk. I baked it in casserole dish for 30 minutes. Served with grilled chicken breast. This would be nice with pasta as well. Thank you for recipe will make it again!
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Tweaks
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This turns out good even if you are multitasking and screw up - I was potato-light, and endedup with too much sauce for the potatoes - if you could really have too much of this delicious sauce. I followed a suggestion of a reviewer, and cubed my potatoes first, then zapped in the microwave to the proper doneness. Used a combo of fresh and dried thyme, as the thyme has partially died back. Used a white cheddar instead of tasty cheese, which I believe is a velveeta-type of cheese, in any event, not sold in the US. I halved the recipe and cooked this in a 2 cup ramekin, and it was perfect. Well, the crumbs did not quite brown enough, as the excess sauce was bubbling up, but not the recipe's fault. A lovely side.
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This is easy and a lovely presentation, we really enjoyed this lovely potato bake!! I used cream instead of the milk .. yum!! I did spray my ramekins, they didn't stick at all, but we also ate them out of the ramekins. I had enough for my six little ramekin dishes, I don't know their capacity but I would guess about 2/3 of a cup. I forgot the breadcrumbs, but it was lovely with just the cheese! I only had one lonely little spring onion, so I used it plus a small onion, finely chopped. if I'd thought, I would have chopped in some fresh chives, another time. A keeper, Pat!!! Made for Edition 8, Aus/NZ Cooking tag Games.
RECIPE SUBMITTED BY
I'mPat
Australia
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