Mini Potato Gratins Recipe

Name: Mini Potato Gratins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Mini Potato Gratins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Potato Gratins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions