Individual Potato Au Gratin

An overhead image of nine stacks of potato au gratin topped with fresh thyme with the middle stack halved

4 from 6 votes

Individual Potato Au Gratin

This dish makes an amazing appetizer or main course thanks to their portioning. Simple but luxurious, these cheesy, creamy, tender stacks of sliced potatoes makes for a bite of classic indulgence!

Prep Time20

Cook Time45

rest time20

Total Time1 25

Course: Appetizer, Dinner, Entree, Lunch, Side Dish

Cuisine: French

Servings: as an appetizer

Calories: 160kcal

Author: Kitrusy

Ingredients

1½ lbs Russet Potatoes approx. 4-5 medium potatoes
3 tbsp salted butter reserve ½ tbsp to grease the muffin tin
1 clove garlic grated
2 tbsp Gluten Free 1-to-1 Baking Flour
1½ cups Whole Milk
1 tsp Himalayan salt
½ tsp ground black pepper
¼ tsp white pepper
¼ tsp Ground Nutmeg
½ tsp fine thyme leaves only, sticks discarded
8 oz Provolone or Gouda - use a smoked variety for more flavor. (Finely grated or cut into small slices)

Instructions

Preheat oven to 350°F and grease 12 muffin molds with butter.
Prep Potatoes: Wash, peel and thinly slice potatoes into thin rounds using a mandoline or potato peeler. Set the rounds to soak in cold water.
Drain and place your potato rounds onto a clean kitchen towel and pat dry to remove any excess water.
Make the Béchamel: To a small saucepan on med-heat, melt 2.5tbsp of butter along with the finely grated garlic. Lower the heat and add the flour and cook for 1-2 minutes stirring occasionally.
Add in the milk, 1/2 cup at a time, whisking continuously until you have a smooth sauce. Set the heat back to med and allow the sauce to thicken and simmer.
Turn off the heat an add in all seasoning (salt, peppers, nutmeg, and thyme) and whisk it in. Taste and adjust seasoning as needed.
Make your Gratins: Set aside 1oz of your cheese.
Layer a few rounds of potato into the bottom of your buttered muffin pan, add about 1 tsp of the sauce and a small bit of cheese. Repeat the layers (potato, sauce, cheese) building until you've reached the top of the pan and end with the potato. Gently press down to compact all the ingredients (some sauce might come up the sides, that's okay, simply scrape it over the top layer of potato).
Bake: Loosely tent the muffin tray with foil and place onto a baking tray. Bake for 30-35 minutes at 350°F.
Remove the foil and sprinkle the reserved 1oz of cheese over the tops of each gratin and place them back into the oven and set the temperature to 400F and bake for an additional 10 minutes until the cheese is golden and bubbling. If after 10 min the cheese isn't golden, you can set the broiler on and let it broil for 4-5 minutes.
Shape for Unmolding: Remove your gratins from the oven and, using a heat proof silicone spatula, gently run it along the edges of each muffin mold to pull the gratin away from the sides, this helps to shape the gratins into a more compact shape and will make it easier to remove once cooled.
Cool and Serve: Let your gratins cool at room temperature for at least 15-20 minutes before unmolding them and serving.
Storage: To store any leftovers allow them to come to room temperature after baking and store them in an airtight container in the fridge for 4-5 days, or freeze them for up to 2 weeks.
Reheating: From the fridge, place your gratins onto a baking tray and bake at 350 for 15-20 minutes or until warmed through. From frozen, place your gratins onto a baking tray and bake at 375 for 30-45 minutes.

Notes

Serving size: As an appetizer this recipe serves 12, as a side/entrée it will serve 4.
Nutritional information is calculated for 1 individual gratin.
You may not use all of your béchamel depending on how you portion it and how many layers you create, if there is leftover you can use it as a sauce for plating your gratins.

Nutrition