Mini Sweet and Golden Potatoes Gratin

Haley Herridge
by Haley Herridge
6 people
55 min

A simple twist on the classic potatoes gratin dish, and in mini form!!

I love serving these personal sized dishes at dinner parties, or even keeping the leftovers in the fridge after a family meal. The combination of the sweet and golden potatoes is brilliant. The shallot, thyme, and nutmeg make the dish shine and feel like you are eating at a fancy restaurant. We make this dish in our home a lot in the fall, but it is certainly one that can be enjoyed year round. These creamy, flavorful, and tender potatoes will be a favorite in your household. Enjoy friends!

Mini Sweet and Golden Potatoes Gratin
Recipe details
  • 6  people
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients
  • 1 tbsp salted butter
  • 1 1/2 cups heavy cream
  • 2 sprigs fresh thyme
  • 1 tsp minced garlic
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 whole shallot
  • 1 sweet potato
  • 6 baby gold potatoes
  • Parmigiano-Reggiano
Instructions
Preheat your oven to 375 degrees.
Grease or butter 6 mini ramekins. In a small sauce pan combine; butter, heavy cream, thyme sprigs whole, minced garlic, ground nutmeg, salt, pepper, and the shallot peeled and cut in half.
Mix together and heat over medium-high heat to bring just under a boil. Once bubbling, simmer 15 minutes on low.
As the cream sauce is simmering, peel your sweet and golden potatoes. Slice into thin disk. You can slice the disk in halves or 1/4 for small pieces.
Start layering your greased ramekins. Start with one layer of sweet potatoes, then a layer of golden potatoes, then a layer of parmigiano-reggiano. Repeat layers until you have reached the top. Finish top off with a small bit of cheese. Strain your cream sauce in a bowl or measuring glass. So you keep the cream sauce and discard the large sprigs and shallot. Evenly pour the cream sauce over the 6 dishes.
Bake for 35 minutes until golden and bubbly. Top with fresh thyme and a sprinkle of nutmeg. Enjoy!!
Haley Herridge
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