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.
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.
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”
So. Darn. Cute! And portion control built in! Love it. I want one now.
I love this! The recipe would be easy to scale down for 2 (or 4) servings! 🙂
Scrummy! Gratin is one of my favorite way of preparing potatoes amd yours look droolworthy.
Individual ramekins – brilliant. Thanks for including my spinach gratin here!
Hooray for full-fat sour cream. These look wonderful.
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.
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
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
I adore these gratins! I think things seems so special when you have individual servings. Very elegant!!
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. 😉
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.
I wish….I’m afraid I’d just go ahead and eat 2 of the lovelies!
Great Idea! I have a couple small rounds with lids so I could freeze a couple for later 🙂
Such a beautiful dish!! ps. you photos are so pretty! Sigh photo envy 🙂
I love gratin and started adding a drop of kirsch in it – the smells just make me think of the Alps and skiing and hot mulled wine 🙂
Oh wow.. your Potato Gratins look absolutely delicious and amazing. I would just love to make this any day of the week
I love dauphinoise but have never made individual ones, they’re so cute and will cook quicker too which is a bonus!!
yummy! I like the idea of making individual portions – would stop me eating the whole big pot of it hehe
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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