Ingredients for Mini Potato Gratins
- 1 lb (450g) potatoes
- 2 tablespoons butter
- Spring Onions
- Garlic Cloves
- Plain Flour
- 1 cup milk
- Coarse Grain Mustard
- Thyme Leaves
- Tasty Cheese
- Dried Breadcrumbs
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How to Make Mini Potato Gratins
- Preheat oven to 175°C (350°F).
- In a large pot, boil 1 lb (450g) potatoes, uncovered, in salted water for 10-12 minutes, or until fork-tender.
- Drain potatoes and let cool for 5 minutes. Cut into ½-inch cubes and transfer to a bowl.
- Melt 2 tablespoons of butter in a saucepan over medium-high heat. Add 2 tablespoons chopped spring onion and 1 clove minced garlic; cook until softened (about 2 minutes).
- Stir in 2 tablespoons all-purpose flour and cook for 1 minute.
- Gradually whisk in 1 cup milk until smooth. Continue stirring with a wooden spoon until the sauce thickens (about 3-5 minutes). Remove from heat.
- Stir in 1 teaspoon Dijon mustard, 1 teaspoon dried thyme, salt, and pepper to taste.
- Pour the sauce over the potatoes and gently mix to combine.
- Spoon the potato mixture into four 1-cup ovenproof ramekins or dishes.
- Top each gratin with 1/4 cup shredded cheese and 1 tablespoon breadcrumbs.
- Place ramekins on a baking sheet.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
74g
Carbs
15g
