Mini Potato Gratins

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

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

Recipe

• 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.