Individual Potato Gratins Recipes

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CHEESY POTATO GRATIN STACKS (MUFFIN TIN)



Cheesy Potato Gratin Stacks (Muffin Tin) image

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Provided by Nagi | RecipeTin Eats

Categories     Finger Food     Side

Time 1h

Number Of Ingredients 10

Oil spray
1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
30g /2 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup heavy / thickened cream
1 tsp fresh thyme leaves ((or 3/4 tsp dried))
1/2 tsp salt
Black pepper
75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
3/4 cup gruyere cheese ((or other melting cheese), shredded)

Steps:

  • Preheat oven to 350°F/180°C (all oven types).
  • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
  • Cheese slice: Top with cheese slice.
  • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
  • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  • Garnish with thyme: Sprinkle with remaining thyme.
  • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Nutrition Facts : ServingSize 81 g, Calories 169 kcal, Carbohydrate 16 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN



5-Minute Individual Potato Gratins by Melissa D'arabian image

I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.

Provided by diner524

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Pam cooking spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup swiss cheese, grated
2 green onions, finely chopped
salt & freshly ground black pepper
3/4 cup heavy cream

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Spray 8 muffin tins with vegetable spray.
  • Layer potato slices, cheese, and onions into each muffin cup.
  • Season with salt and pepper.
  • Top each gratin with 1 or 2 tablespoons of heavy cream.
  • Cover with foil.
  • Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

MINI POTATO GRATINS



Mini Potato Gratins image

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).

Provided by ImPat

Categories     Potato

Time 50m

Yield 4 gratins, 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 460.3, Fat 23.9, SaturatedFat 14.9, Cholesterol 69.9, Sodium 386.5, Carbohydrate 47, Fiber 5.1, Sugar 2.4, Protein 15.9

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