5 Minute Individual Potato Gratins By Melissa Darabian Food

PERFECT CRISPY POTATOES (RECIPE COURTESY MELISSA D'ARABIAN)

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

INDIVIDUAL POTATO GRATINS

Steps:

• Preheat oven to 375 degrees F.
• Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 8 muffin tins with vegetable spray.
• Layer potato slices, cheese, and onions into each muffin cup.
• Season with salt and pepper.
• Top each gratin with 1 or 2 tablespoons of heavy cream.
• Cover with foil.
• Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

MINI POTATO GRATINS

Steps:

• Preheat oven to 175C/350F (160C/320F fan forced).
• Cook potatoes, uncovered, in a large pot/saucepan of boiling, salted water for 10 to 12 minutes or until just fork tender.
• Set aside for 5 minutes and then cut into small cubes and transfer to a bowl.
• 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).
• Add flour and continue to stir for a minute.
• 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.
• Add mustard and thyme and season with salt and pepper, stirring to combine.
• Now add milk mix to the potatoes and gently mix together.
• Spoon potatoes into four 1 cup capacity ovenproof dishes or ramekins.
• Divide the cheese and then the breadcrumbs equally over the top of the potatoes.
• Place dishes on a baking tray.
• Bake for 10 to 15 minutes or until cheese melts and breadcrumbs are golden.
• Stand for 5 minutes before serving.