Individual Potato Gratins Recipes

Steps:

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

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
• Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
• Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
• Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
• Bake in the preheated oven until potatoes are tender, about 25 minutes.

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.

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.

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.