Mini Potato Gratins

Name: Mini Potato Gratins
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

10 ingredients

13 steps

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

Directions

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.