Mini potato gratins
Indulge in Mini Potato Gratins, featuring layers of tender potatoes, rich cheddar cheese, and a hint of fresh thyme. Perfectly portioned and baked to golden perfection, these bite-sized delights are ideal for any meal. Easy to make with simple ingredients like butter, onion, garlic, and a touch of mustard for extra flavor.
- 10 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 27g | 31% |
| Saturated 14g | 48% |
| Cholesterol 72mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 50mg | 9% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 2.88mg | 18% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 40mg | 46% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 410mg | 32% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.28mg | 21% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1070mg | 32% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 2.62mg | 24% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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