Individual Au Gratin Potatoes
Individual Potatoes Au Gratin
This is classic potatoes au gratin, potatoes baked in cream and cheese, with the novelty of doing them in indivdual ramekins, the perfect presentation for entertaining. It's simple, fast, delicious and never fails to impress!
Equipment
- mandolin or food processor with slicing blade
- garlic press
- 4 ramekins
Ingredients
- 2 med russett potatoes - peeled, slice in half lengthwise, then sliced crosswise into ⅙" pieces using a mandolin or food processor fitted with the slicing blade
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 cloves garlic - smashed
- ½ teaspoon dried thyme
- 1 pinch nutmeg - generous
- 1 bay leaf
- ½ teaspoon kosher salt
- freshley ground white pepper, to taste
- ¾ cup Gruyère cheese - (6 oz) shredded
Instructions
- Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set four 3-fl.-oz. ramekins on the baking sheet.
- Using a very sharp knife, a mandoline, or a food processor fitted with the ⅛" slicing blade carefully cut the potatoes into ⅛" slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, thyme, bay leaf, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices). Cook for about a minute. Be careful not to overcook, the potatoes should still be firm. Remove from the heat and with a large spoon or tongs divide the potato slices among the ramekins, staggering the slices so each layer lies flat.
- Discard the bay leaf and add ½ cup of the cheese stirring until melted. Slowly pour the cream mixture into each ramekin, filling to barely cover the potatoes. Sprinkle the remaining ¼ cup of cheese on top of each ramekin, dividing evenly.
- Transfer to the oven and bake until the potatoes are tender and the cheese is browned, about 30 – 40 minutes. Let stand for 10 minutes and serve immediately.
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