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Nutrition Facts
Serving Size 1 (326g) Recipe makes 4 servings The following items or measurements are not included below: coarse grain mustard
Calories 460
Calories from Fat 214		(46%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 369mg		15%
Potassium 1014mg		28%
Total Carbohydrate 47.0g		15%
	Dietary Fiber 5.1g	20%
	Sugars 2.4g
Protein 15.9g		31%
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Mini Potato Gratins

Recipe #294344 | 50 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: I'mPat
Mar 25, 2008

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.

SERVES 4 , 4 gratins (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 175C/350F (160C/320F fan forced).
2
Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.
3
Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.
4
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).
5
Add flour and continue to stir for a minute.
6
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.
7
Add mustard and thyme and season with salt and pepper, stirring to combine.
8
Now add milk mix to the potatoes and gently mix together.
9
Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.
10
Divide the cheese and then the breadcrumbs equally over the top of the potatoes.
11
Place dishes on a baking tray.
12
Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.
13
Stand for 5 minutes before serving.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Cuisine > Oceania > Australian
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: Crafty Lady 13

On Nov 23, 2009

What an easy and tasty potato dish. I peeled and cubed the potatoes before boiling them because I was a little pressed for time. I didn't separate the potatoes into individual ramekins. Instead I put all the potatoes into a little 1-quart casserole dish. I loved the slight tanginess from the coarse grain mustard and the cheese is a definite plus. The only breadcrumbs I had were Italian seasoned breadcrumbs and they worked wonderfully. I will be making this dish over and over again. Recipenapped for the Nov. 2009 Aus/NZ Swap.

1 person found this review helpful

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From: breezermom

On Nov 4, 2009

I loved this! I also sprayed my ramekins, and they turned out wonderful. I halved this recipe with no trouble. I almost left out the breadcrumbs, because I'm really not a fan, but I did add a little. Used spring onions, and probably more garlic than I should have! Made for Holiday tag...thanks for posting!

0 people found this review helpful

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From: ~Nimz~

On Jul 13, 2008

This was very good. Loved the individual servings. I cooked my potates too long and this turned out more like mashed potatoes rather than potato gratins, but the flavor was all there. I too don't know what tasty cheese is so I used a sharp cheddar and that worked well for us. Thanks for sharing. Made for SSC Pet Parade.

2 people found this review helpful

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From: Tisme

On May 22, 2008

The family loved these. I followed the ingredients as written, except for using a blend of cheddar as well as tasty cheese and these were very tasty! I did however do steps 3, 4 and 5 in the microwave (only becasue I was short on time) and it worked perfectly! Love the slight mustard flavour, although next time I might make a bit more sauce (not the recipe only to fit the remekins I have). Everyone loved these and also were very impressed with having an individual ramekin served to them on the plate. I was going to spray the ramekins as suggested in the previous review, but I forgot and was rather worried, but I didnt have a problem with sticking at all... in fact DH decided to invert his onto the plate and it came out perfectly. So maybe when using skim milk, you should spray. Great recipe for me to make again Chef Potts... Thank you again!

2 people found this review helpful

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Read all 13 reviews