Mini Potato Gratin is the little black dress of side dishes—timeless, elegant, and guaranteed to turn heads with those crispy edges and tender, creamy centers. Baked in a muffin tin, these individual au gratin potatoes deliver the full comfort of classic gratin in a tidy, photo-worthy stack—ideal for weeknights, holiday spreads, dinner parties, and buffets where portion control and make-ahead convenience matter.

Before we dive in, a quick note on the gratin technique: it’s all about building flavor with layered ingredients and finishing with a browned, crackly top. If you’re curious about the culinary concept itself, here’s a concise primer on what gratin means.

Table of Contents

Ingredient Intelligence: Building Your Perfect Bite

Potatoes: Starch Makes the Magic

Your potato choice sets the texture:

Yukon Gold: Creamy, medium-starch and holds its shape in neat layers. Ideal for picture-perfect stacks that slice like butter.
Russet: Higher starch and extra plush mouthfeel. Sauce thickens beautifully, though slices are a touch more delicate.
Red/Waxy Varieties: Pretty color, but lower starch means less natural thickening and a slicker bite—usable in a pinch, but you’ll likely prefer Yukon Golds for this recipe.

Dairy & Cheese: Flavor + Stability

Cream or Half-and-Half: Fat helps keep mixtures from separating.
Cheeses that melt & brown: Gruyère, cheddar, Fontina for melt; Parmesan for a golden, nutty finish.
Aromatics & Accents: Garlic, shallot, thyme, rosemary, chives, black or white pepper, and the classic pinch of nutmeg (a dauphinois whisper) deepen flavor without complicating the method.

Seasoning Matrix

Aim for a bright salt baseline, pepper (white pepper keeps it speck-free), and optional smoked paprika for color. Keep herbs balanced—minis magnify every note.

Tools & Setup

Mandoline or Sharp Knife: Target 1–2 mm slices for even cooking.
12-Cup Muffin Tin: Nonstick preferred; otherwise, grease generously.
Brush or Paper Towel: For coating cups with butter or oil.
Foil: To cover initially for tenderizing without over-browning.
Microplane/Grater: For fine cheese that melts and bronzes beautifully.

Mini Potato Gratin stacks with crispy golden tops in a muffin tin

Step-by-Step: Base Method for Mini Potato Gratin

Ingredients

900–1,100 g Yukon Gold potatoes (or Russet), peeled if desired
240–300 ml heavy cream or half-and-half
120–180 g shredded Gruyère or sharp cheddar, plus 30 g Parmesan for topping
1–2 cloves garlic, finely minced (or 1 tsp garlic paste)
1 tsp fine sea salt (plus more to taste)
½ tsp black or white pepper
½ tsp thyme leaves (or ¼ tsp dried)
Pinch of nutmeg (optional but classic)
Butter or neutral oil for greasing

Directions

Preheat & Prep: Heat oven to 190°C/375°F. Generously grease the muffin tin so nothing sticks.
Slice Potatoes: Using a mandoline, slice potatoes into coin-thin rounds (1–2 mm). Keep thickness consistent for even cooking.
Make the Cream Base: In a bowl, whisk cream, salt, pepper, garlic, thyme, and nutmeg. Stir in about two-thirds of your melting cheese.
Layer Like a Pro:
- Spoon a teaspoon of the mixture into each cup.
- Stack 6–8 potato coins, slightly domed over the rim (they settle as they bake).
- Spoon another teaspoon of cheesy cream over the stack.
- Repeat layering until cups are full.
Top & Cover: Sprinkle Parmesan over each cup for browning. Cover tin loosely with foil (tent it so cheese doesn’t stick).
Bake, Then Bronze: Bake covered for 18–22 minutes, then remove foil and continue baking 10–15 minutes until the tops are deep golden and centers are tender when pierced.
Rest & Release: Let the tin rest 8–10 minutes (steam finishes softening, starch sets). Run a thin knife around each cup and gently lift.
Finish: Sprinkle with chopped chives or micro-herbs for color and pop.

Flavor Variations & Twists

The Savory Bistro: Gruyère + Parmesan, pinch of nutmeg, and fresh thyme.
Caramelized Onion & Comté: Sweet onions layered sparingly with Comté; finish with a dab of crème fraîche on top after baking.
Garlic-Herb Garden: Garlic confit, parsley, chives, and rosemary with a light Parmesan snowfall.
Truffle Night: A whisper of truffle oil in the cream, Fontina for melt, and Parmesan for the top.

Make-Ahead, Freezing & Reheating

Make-Ahead (Day-Of):

Bake covered until just tender (slightly under), cool, then refrigerate in the tin or on a tray.
Right before serving, return to a 190°C/375°F oven and finish uncovered 8–12 minutes until fully hot and re-bronzed.

Freeze (Up to 1 Month):

Bake fully and cool completely.
Flash-freeze on a parchment-lined tray, then pack into freezer bags with minimal air.
Reheat from thawed at 175–190°C/350–375°F until hot and crisp (8–15 minutes depending on size and your oven).

Storage (Short-Term):

Refrigerate in an airtight container and reheat on a tray; avoid microwaving if you want the tops to stay crisp.

Troubleshooting Like a Chef

Curdled or Broken Sauce?
- Use full-fat dairy.
- Keep initial bake covered so the heat is moderate and moist.
- Avoid over-reducing the cream in a separate saucepan; let the oven do the gentle work.
- If you’re using milk, stabilize with 1 tsp cornstarch or flour whisked into the dairy.
Stacks are Watery or Slide Apart
- Slices may be too thick—aim for 1–2 mm.
- Extend the covered bake to fully tenderize; the uncovered time concentrates flavor and browns.
- Let them rest before unmolding so starch sets.
Sticking to the Tin
- Grease liberally (butter + a touch of oil is a good combo).
- Consider small parchment rounds in the bottom of each cup.
- Give them those 8–10 minutes to relax before you lift.
Pale Tops
- Add a final sprinkle of Parmesan and finish under the broiler briefly.
- Make sure the last 10–15 minutes are uncovered.
Too Salty
- Switch to unsalted butter and taste your cream base before assembling.
- Parmesan adds saltiness—adjust earlier seasoning accordingly.

Serving Ideas & Pairings

Mini Potato Gratin plays beautifully with both rustic and refined menus:

Classics: Roast chicken, grilled steak, herb-crusted lamb, pan-seared salmon.
Greens & Brightness: Peppery arugula salad with lemon, garlicky green beans, or asparagus with a squeeze of citrus.
Sauces on the Side: A spoon of béarnaise, chive butter, or a drizzle of jus pairs luxuriously without weighing down the plate.
Party Tip: Serve on a wooden board with toothpicks and a shower of chives for an effortless canapé.

Frequently Asked Questions

1) What are the best potatoes for mini gratin?
Yukon Gold is the all-rounder for neat layers and creamy bites; Russet brings a thicker, plush sauce if you don’t mind slightly more delicate slices.

2) How thin should I slice the potatoes?
Aim for coin-thin—about 1–2 mm. Consistency is more important than perfect measurement.

3) Why did my cream curdle?
The oven may have run hot or the dairy was too lean. Keep the first stage covered and use full-fat dairy. If using milk, whisk in a touch of starch to help stabilize.

4) Can I make mini gratin ahead?
Yes. Par-bake covered until just tender, cool, chill, then finish uncovered to reheat and re-brown before serving.

5) Do these freeze well?
They do. Bake fully, cool completely, flash-freeze, store airtight, and reheat from thawed until hot and crisp.