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


  • 600 g Potatoes peeled and very finely sliced

  • 0.75 cup Cream

  • sea salt

  • freshly ground Black pepper


  • 1.

    Preheat oven to 180°C.

  • 2.

    Cut baking paper into 18 strips 15 x 2 cm.

  • 3.

    Line six 125 ml (1/2 cup) muffin tins with the strips, in a cross pattern with strips overlapping on each side.This will create little handles to remove your gratins with.

  • 4.

    Place all ingredients in a bowl and toss to combine.

  • 5.

    Layer the potatoes in the muffin tins and pour over any remaining liquid.

  • 6.

    Place in the oven and cook for 25-30 minutes or until golden brown.

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13 comments • 13 ratings
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Posted by KK62Report
I seen these been cooked on the show and they look great. And easy also!
Posted by MZ8Report
these are the best, the strips of paper help you do the delicate stuff with finess. Thanks Bill
Posted by RabbitReport
Am looking forward to making these for Christmas lunch this year!
Posted by ChristineReport
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 Claire128Report
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 Bert9Report
Hello who can help me what kind of cream, Bill uses in his recipe. Whipped cream or sour cream
Posted by Suzette5Report
tried these for tea ....very nice add bacon and pesto...
Posted by DL54Report
made them last night,my boys just love them,put some parmesan in with the cream, so good.
Posted by DL54Report
Made them last night,put some parmesan in with the cream,so good,my boys just love them, and so easy.
Posted by Pina MoschioneReport
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.