Prep:  20 Mins
Cook:  1 hour
Makes:  12 individual gratins
Serves:  4-6
Average: 5 (3 votes)
Recipe by: Western Star
Easy recipe to make gratin potatoes from scratch. Perfect for roast dinners and celebration meals such as Christmas.
Credit: Whisk Media Group

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Play Video: Muffin Tin Gratin Potatoes
Muffin Tin Gratin Potatoes
  1. Preheat oven to 200°C / 180°C fan-forced. Using 15 g of the Spreadable, lightly grease a 12 -hole 1/3 cup-capacity non-stick muffin pan.
  2. Heat remaining Spreadable in a small saucepan over medium heat. Cook garlic and thyme, stirring, for 2 minutes or until fragrant. Add cream. Bring to the boil. Remove from heat. Season. Set aside to allow flavours to infuse.
  3. Meanwhile, using a mandolin or v-slicer, cut potatoes into very thin slices. Transfer to a bowl. Strain cream mixture over potatoes. Discard solids left in the strainer. Add cheese. Season with salt and pepper to taste. Toss to coat.
  4. Divide the potatoes between holes of prepared pan (see Notes). Spoon over remaining cream mixture. Cover with baking paper and foil. Place on a large baking tray. Bake for 30 minutes. Remove the foil and baking paper. Bake for a further 20-25 minutes or until golden and potatoes are tender.
  5. Stand gratins in pan for 10 minutes to allow them to firm up. Run a sharp knife around each stack and remove from pan.
Tips & Hints:
  • Serve with roast chicken, pork or beef
  • Stack potato slices nicely so they cook evenly and are easy to remove from pan. The potato will sit above the rim of the muffin pan holes but will shrink as it cooks.
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Feedback and Reviews

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Instructions re the Cream Mixture
3 years 5 months ago
Not very clear instructions for a novice cook. Quote: "spoon over remaining cream mixture" unquote. What remaining cream mixture? Recipe doesn't state to only use a portion of the cream mxture and keep some back to add later. Do you mean "if there is any remaining cream mixture, spoon over... " or are we supposed to use 2/3 up front then the last 1/3 once potatoes are in the tray?