Mini Potato Gratins Recipes

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Steps:

• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
• Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
• To freeze:.
• Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

MINI POTATO GRATINS

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.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

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.