Mini Potato Gratins

Recipe by ImPat
READY IN: 50mins
YIELD: 4 gratins




  • 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.


“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).”