Mini Creamy Au Gratin Potatoes
Prep: 20 minutes
Bake: 40 minutes • Serves: 12
3 tablespoons unsalted butter
1 small white onion, halved and chopped
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups whole milk
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 cup plus 2 tablespoons grated Parmesan cheese
4 medium Yukon Gold potatoes, peeled and thinly sliced crosswise (about 1-3/4 pounds)
Sliced fresh chives for garnish (optional)
1. Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray.
2. In medium saucepot, melt butter over medium-low heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add flour; cook 3 minutes or until lightly browned, stirring occasionally. Whisk in milk, thyme, salt and pepper; cook 5 minutes or until slightly thickened, whisking occasionally. Whisk in 1 cup cheese; cook 1 minute or until smooth, whisking constantly. Makes about 3 cups.
3. Fill prepared muffin cups halfway with 1/2 the potatoes; divide 1-1/2 cups butter mixture over potatoes. Repeat layers with remaining 1/2 the potatoes and 1-1/2 cups butter mixture; sprinkle with remaining 2 tablespoons cheese. Bake gratins 40 minutes or until golden brown. Makes 12 gratins.
4. Serve gratins sprinkled with chives, if desired.
Approximate nutritional values per serving (1 gratin):
130 Calories, 4g Fat (2g Saturated), 11mg Cholesterol,
320mg Sodium, 19g Carbohydrates, 2g Fiber, 5g Protein