Mini Potato Gratins Recipes

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MUFFIN TIN POTATOES GRATIN

A quick and easy potato side dish.

Provided by GnarlyCow

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 45m

Yield 12

Number Of Ingredients 8



Muffin Tin Potatoes Gratin image

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.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.8 g, Cholesterol 9.2 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 87.6 mg, Sugar 1.2 g

cooking spray
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
2 large potatoes, peeled and thinly sliced

INDIVIDUAL POTATO GRATINS

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 6



Individual Potato Gratins image

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.

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h

Yield 8-12 Mini Gratins, 4-6 serving(s)

Number Of Ingredients 8



Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins image

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!

6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 fluid ounces creme fraiche or 5 fluid ounces sour cream
2 -4 ounces grated emmenthaler cheese
2 ounces butter
freshly grated nutmeg
salt
pepper

MINI POTATO GRATINS

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



Mini Potato Gratins image

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

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

SIMPLE AU GRATIN POTATOES

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



Simple Au Gratin Potatoes image

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.

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

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