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Mini potato gratins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Mini potato gratin, a perfect side for four.
Ingredients:
  • 800g red rascal potatoes, peeled
  • 50g butter
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 40.00 ml plain flour
  • 257.50 gm milk
  • 11.80 gm wholegrain mustard
  • 1 tsp chopped fresh thyme leaves
  • 250.00 ml grated tasty cheese
  • 62.50 ml dried breadcrumbs
Instructions:
  • Boil potatoes in generously salted water until tender, about 10-12 minutes. Drain and let sit for 5 minutes. Cut into small cubes and transfer to a bowl.
  • In a saucepan over medium-high heat, melt butter. Add onion and garlic, cook and stir until tender, about 2 minutes. Add flour and cook for 1 minute. Gradually pour in milk, stirring constantly until the sauce thickens. Remove from heat, stir in mustard, thyme, salt, and pepper. Combine milk mixture with potatoes. Stir to blend.
  • Divide the mixture among four 1-cup ovenproof dishes or ramekins. Sprinkle with cheese and breadcrumbs, then place the dishes on a baking tray. Bake for 10-15 minutes until the cheese is melted and the breadcrumbs are golden. Allow to stand for 5 minutes before serving.

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