Individual Potato Gratin
Last Updated on October 7, 2021 by Betty Davies
This mini potato gratin recipe is perfect for individual servings. Creamy, garlicky and cheesy, they are perfect to serve at dinner parties or special occasions like Christmas and Thanksgiving. With a crunchy panko and parmesan topping they’re simple to prep and oven baked.
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If you are looking to impress your guests, then you can not go wrong with these individual potato gratins! Baked and served in small ramekins, they are ideal to serve to guests and look extra cute!
Sliced potatoes are baked in a creamy garlic and cheese sauce til tender and finished with parmesan and panko breadcrumbs for a crunchy topping. This is one indulgent and delicious potato side dish.
If you are looking for a simple to prep but fancy to serve side that’s loaded with flavor, this is the recipe you’ve been looking for!
Be sure to try my Air Fryer Baby Potatoes and Vegan Mashed Potatoes too!
Why you will love this recipe!
- Easy: There’s nothing complicated about this recipe. It’s simple to prep and the cooking time is hands off.
- Make ahead: If you are looking for a side that you can make ahead of time and reheat, then you can’t go wrong with a gratin. Make it a day or two ahead of time and just heat it through to serve.
- Simple ingredients: You don’t need any fancy ingredients to make this recipe, and you’ll probably have most things to hand already.
- Perfect for occasions: This individual potato gratin recipe will not be out of place at any Thanksgiving, Christmas or holiday table. I love the way they look on the plate, so much prettier than a dollop of sliced potatoes and cheese sauce, plus, no one fights over the crispy topping!
Ingredients
- Potatoes: Starchy potatoes like Yukon Gold or Russet are best to make this gratin. Waxy potatoes can still be fairly hard when baked in this way.
- Onion and garlic: To add additional flavor to the cheese sauce.
- Seasoning: Salt, pepper and nutmeg.
- Butter: Butter is melted in teh sauce for a extra rich and silky sauce. Use salted butter, if using unsalted add in a little extra salt.
- Cream: Use table cream, also known as light cream, that has 18% fat. Half and half or milk can be too liquidy, or opt for a thicker cream if you really want to get indulgent!
- Shredded cheese: I like to use a sharp cheddar cheese in the sauce, but most shredded cheeses will work well.
- Panko breadcrumbs: Panko breadcrumbs add a great crunchy topping, in a pinch, you can use fine breadcrumbs. Make these individual potato gratins gluten-free by using GF breadcrumbs.
- Parmesan: Parmesan makes these gratins extra cheesy. Use a rennet free hard cheese to make them vegetarian friendly, or top with some extra shredded cheese.
How to make individual potato gratin
Be sure to scroll down for the full recipe!
- Soften the onions and garlic (photo 1).
- Season and add in the butter and cream. Take off the heat and stir in the shredded cheese (photo 2).
- Layer the sliced potatoes in the ramekins (photo 3).
- Top with half of the cheese sauce (photo 4).
- Layer the remaining potato slices on top (photo 5).
- Top with the remaining sauce (photo 6).
- Bake, covered with foil til the potatoes are tender (photo 7).
- Top with panko and parmesan and broil til golden brown (photo 8).
Recipe Variations
This individual potato gratin recipe is pretty delicious as it is, if I do say so myself! Other seasonings like thyme or rosemary will make a welcome addition, instead of the nutmeg, if you prefer.
Frequently Asked Questions
Yes! This is a great option if you are planning to serve these mini potato gratins as part of a big feast. Make the whole recipe, let them cool, then keep covered and refrigerated for up to 4 days. To reheat, cover the tops in foil and place into an oven at 360F / 180c for 15 to 20 minutes til warmed through.
Although nothing TOO bad will happen if you freeze leftovers, it’s generally best not to freeze this dish as the cream and cheese can alter in both taste and texture. If you HAVE to, make sure that the dishes are well covered with foil and place in an airtight container or freezer bag. Thaw in the fridge overnight before reheating.
Serving Suggestions
An individual potato gratin is perfect to serve with nearly any meal, and it’s delicious when served with roasted meats like pork, chicken, turkey or beef. Try it with:
Recipe Notes and Tips
- Cut the potatoes as thinly as you can. Use a sharp knife or a madoline if you have one.
- The shredded cheese may clump a little in the sauce. If this happens, just spoon it right on top of the sliced potatoes.
- Place the ramekins on a baking sheet when you bake the gratins to catch any of the sauce that will bubble over.
- Use a fork to check that the potatoes are tender when you’ve baked them. If cut thickly, they may require extra baking time.
- If you don’t have the ramekins to bake the potato gratin in, you can use a larger baking dish and serve it to the table family style.
More Potato Side Dishes
- Air Fryer Hasselback Potatoes
- Wholegrain Mustard Mashed Potatoes
- Parmesan Crusted Roasted Potatoes
- Crispy Fried Potato Slices
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Individual Potato Gratin Recipe
Ingredients
- 1½ pounds potatoes (680g)
- 1 teaspoon oil
- ½ white onion finely diced
- pinch salt and pepper
- 4 garlic cloves minced
- ¾ stick salted butter (3oz / 85g)
- 2 cups table cream or light cream (18% fat) (475ml)
- pinch grated nutmeg
- 1½ cups shredded cheddar cheese (125g)
- 4 tablespoons panko breadcrumbs
- 4 tablespoons freshly grated parmesan
Instructions
- Pre heat the oven to 400F / 200c.
- Peel the potatoes and slice them finely into rounds. Set aside.
- Heat the oil in a pot over a medium high heat. Once hot, add the diced onion with a pinch of salt and pepper.
- Cook for 5 minutes til softened. Add in the minced garlic and cook for an additional minute.
- Add the butter and cream to the pot and heat til the butter is melted, stirring occasionally.
- Once melted, take off of the heat and stir in the shredded cheddar and nutmeg. Stir til the cheese has melted and leave to one side.
- Layer half of the potatoes in the ramekins and ladle the cheese sauce over the top til just covered.
- Place the rest of the sliced potatoes on top and pour over the rest of the sauce, spooning any melted cheese in the pot over the top.
- Cover the ramekins tightly with foil and bake in the oven, on a baking sheet, for an hour until the potatoes are tender. Check them with a fork to make sure they are cooked through.
- Once the potatoes are cooked, take the ramekins out of the oven and sprinkle a tablespoon each of panko breadcrumbs and parmesan over the top of each one.
- Place under the broiler for two to three minutes til browned and crispy.
Notes
- Cut the potatoes as thinly as you can. Use a sharp knife or a madoline if you have one.
- The shredded cheese may clump a little in the sauce. If this happens, just spoon it right on top of the sliced potatoes.
- Place the ramekins on a baking sheet when you bake the gratins to catch any of the sauce that will bubble over.
- When baking, cover the tops tightly with foil so that the potatoes don’t brown.
- Use a fork to check that the potatoes are tender when you’ve baked them. If cut thickly, they may require extra baking time.
- If you don’t have the ramekins to bake the potato gratin in, you can use a larger baking dish and serve it to the table family style.
- Nutritional values are an estimate only.
