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Individual Potato Gratins

A creative alternative to the 70s favourite.
Baked in muffin tins each serve is both crispy and creamy.

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Angus Hughson

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Individual Potato Gratins.

 
 

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13 comments • 13 ratings
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Posted by KK62 • 5y ago • Report
I seen these been cooked on the show and they look great. And easy also!
Posted by MZ8 • 5y ago • Report
these are the best, the strips of paper help you do the delicate stuff with finess. Thanks Bill
Posted by Rabbit • 4y ago • Report
Am looking forward to making these for Christmas lunch this year!
Posted by Christine • 4y ago • Report
I love cooking individual portions to complete a meal, whether it be vegetables or desserts. Bill makes every recipe he does seem so easy, so that anyone will try his recipes.
Posted by Claire128 • 3y ago • Report
Very nice although next time I will add a little garlic. I only did the paper strips on half of the moulds - turns out the ones without paper came out just perfect. Will definitely make again - no paper strips (but I did use a new non stick muffin tray!)
Posted by Bert9 • 2y ago • Report
Hello who can help me what kind of cream, Bill uses in his recipe. Whipped cream or sour cream
Posted by Suzette5 • 4y ago • Report
tried these for tea ....very nice add bacon and pesto...
Posted by DL54 • 2y ago • Report
made them last night,my boys just love them,put some parmesan in with the cream, so good.
Posted by DL54 • 2y ago • Report
Made them last night,put some parmesan in with the cream,so good,my boys just love them, and so easy.
Posted by Pina Moschione • 2y ago • Report
Have made these a few times. Yum! I've also made a few variations as you would with a potato bake. I tried sour cream instead of normal cream and other times added sauted chopped spring onions or bacon. Looks nice on the plate too.
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