Potato Gratins

Yes, that’s potato gratins in the plural – not singular. I made these last weekend. Not only are they very cute in their individual ramekins, they are also elegantly and cleverly portioned. This ensures that you will be less likely to find yourself gobbling up half a baking dish of gratinéed potatoes or wrestling your child for the last crunchy cheesy corner stuck to the rim. Just saying. It happens.

Potato Gratins

A mandoline works best for thinly slicing the potatoes. Keep the skins on for extra nutrients and texture to balance out all of the cheesy goodness. Makes 8.

Unsalted butter
2 cups full-fat sour cream
2 garlic cloves, minced
Freshly ground black pepper
1 1/2 pounds small white, Yellow Finn or Yukon Gold potatoes, washed, very thinly sliced – no more than 1/8 inch thick
8 ounces grated Gruyère cheese

Preheat oven to 350 F. Butter 8 3/4-cup ramekins. Whisk sour cream, garlic, 1 teaspoon salt and 1 teaspoon freshly ground black pepper together in a bowl. Arrange 2 layers of potatoes overlapping in ramekins. Top with a heaping teaspoon of sour cream, spreading to cover the potatoes. Sprinkle with cheese. Repeat layering process, occasionally sprinkling with additional salt and pepper, until ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and grated cheeese. Arrange ramekins on a baking tray. Bake until potatoes are tender and top is brown and bubbling, about 1 hour. (If top browns before potatoes are fully cooked, lightly cover with foil to prevent burning.) Serve hot.

22 thoughts on “Potato Gratins

  1. Scrummy! Gratin is one of my favorite way of preparing potatoes amd yours look droolworthy.



  2. What a clever idea Lynda, I’ve often made individual servings but had not thought about doing it for the potatoes! Such a rich but wonderfully, comforting and delicious dish…a controlled portion size is a fabulous idea. You may just see this at my next dinner party.

  3. very very sensible, I am the one doing the wrestling for those crunchy bits and somehow those little ramekins make the simplest dishes so special. Another lovely post. c

  4. Absolutely LOVE the idea of small portions. It is almost impossible not to over-indulge on that regular size 9 x 13 baking dish of goodness 😉

    plus, they look absolutely stunning in the small format

    beautiful post!

  5. I saw these at my lunch today and they made me so hungry! They looks out of this world good. I really don’t know that I’d stop at one serving. 😉

  6. Iw as quite full from lunch (I had a late one), but now at 10pm I can’t stop thinking about popping those in the oven and enjoying for a midnight supper. I’d use greek yoghurt instead, no sour cream on hand… now I’m REALLY tempted.

  7. What lovely little gratins! I love serving in ramekins (plus it’s fun to say!) and I agree that portion control is very necessary with potato gratin.

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