Mini Potato Gratins With Herb Cream Recipe

Name: Mini Potato Gratins With Herb Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 anchovy fillet; ½ tablespoon thyme leaves, chopped; 3 sage leaves, chopped; 1 tablespoon rosemary, chopped; 1 garlic clove, smashed; 14 onion, small, wedge; ⅓ cup cream; ¼ cup whole milk; 2 medium yukon gold potatoes; ¼ cup gruyere, grated; ½ cup parmesan cheese, grated; 2 12 ounces frozen chopped spinach, defrosted and drained well; salt and pepper

Servings: persons

1 tablespoon butter
1 anchovy fillet
½ tablespoon thyme leaves, chopped
3 sage leaves, chopped
1 tablespoon rosemary, chopped
1 garlic clove, smashed
14 onion, small, wedge
⅓ cup cream
¼ cup whole milk
2 medium yukon gold potatoes
¼ cup gruyere, grated
½ cup parmesan cheese, grated
2 12 ounces frozen chopped spinach, defrosted and drained well
salt and pepper

1
["Preheat oven to 400F.", "Make the herb cream: Melt 1T butter in a small saucepan over medium low heat.", "Add the anchovy and stir until it breaks down.", "Add the remaining herbs, onion wedge, cream, and milk.", "Slowly heat until it just starts to bubble.", "Turn off the heat and let sit for 15 minutes.", "Remove the onion wedge.", "Set aside.", "Using a mandoline or sharp knife, slice the potatoes 1/8"" thick.", "Spray a 12-cup muffin tin with nonstick cooking spray.", "Make ""x""s in each muffin cup with thin strips of wax paper to assist in removing the gratins after baking.", "Put one slice of the potato into each cup.", "Sprinkle with cheeses, spinach, and salt and pepper.", "Repeat until muffin cups are filled.", "The final layer should be a potato topped with cheese.", "Spoon a tablespoon of herb cream over each gratin.", "Spray a sheet of aluminum foil with cooking spray and cover the pan loosely with the foil, sprayed side down.", "Bake 20 minutes.", "Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the potatoes are tender.", "Allow to cool 10 minutes before removing from muffin tin."]

383

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 1 anchovy fillet, ½ tablespoon thyme leaves, chopped, 3 sage leaves, chopped, and more.

Yes, Mini Potato Gratins With Herb Cream 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 With Herb Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions