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    Home » SIDES

    Simple Individual Potato Gratins with Spinach

    Modified: Dec 16, 2023 by Susan Pridmore · This post may contain affiliate links · 3 Comments

    Potato gratins are a natural combination with greens in these mini potato gratins. Use spinach, as in the Recipe Card, Swiss chard or baby mustard greens.

    Individual potato gratins are perfect for parties since they're already portioned out. And you can made them ahead, keep them in the muffin pan, and reheat before serving.

    Jump to Recipe
    Mini potato gratins in a muffin pan.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • Individual Potato Gratins with Spinach

    Greens can be a tough sell to kids, but when you add them to a creamy, cheesy potato gratin, you have a major win.

    This recipe combines your favorite greens with a traditional potato gratin, such as Dauphinoise potatoes with Gruyère or au gratin potatoes with poblanos, in a muffin tin. Thinly sliced potatoes are partially cooked and then layered with grated Gruyère cheese, and baby spinach sauteed with garlic. Each mini gratin is topped with cream, more cheese and buttery breadcrumbs before sliding into the oven to bake.

    Or go a little fancier, like my recipe using Jade Asian Greens with baby mustard greens.

    ❤️ Why you'll love this recipe

    • Make ahead. Either make parts of the recipe or the whole dish ahead and rewarm.
    • Family friendly. Hiding greens in creamy, cheesy potatoes makes them more appealing to kids.
    • Comfort food side. This side dish goes with many main dishes and other sides.
    • Party ready. Individual gratins are perfect for parties with preplanned portions.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

    For all of the ingredients, measurements, and directions for these individual potato gratins, go to the Recipe Card at the bottom of this post.

    • Baby spinach
    • Unsalted butter
    • Potato - either russet potatoes or Yukon gold potatoes work great.
    • Red pepper flakes
    • Gruyère cheese
    • Heavy cream
    • Buttered breadcrumbs - or make gremolata breadcrumbs.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Vegetable peeler
    • Hand-held mandolin
    • Medium skillet
    • Cheese grater
    • Muffin tin

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    Mini potato gratins in a muffin pan.
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    Individual Potato Gratins with Spinach

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    Course: Side Dish
    Cuisine: French
    Keyword: individual potato gratins
    Author: Susan Pridmore
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    Ingredients

    • 2 large russet potatoes or Yukon gold potatoes
    • ¾ cup heavy cream
    • 1 tablespoon unsalted butter
    • 3 cloves garlic, minced
    • 1 teaspoon Dijon mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 2 cups baby spinach
    • ½ cup grated Gruyère cheese
    • 2 tablespoons buttered breadcrumbs

    Instructions

    • Preheat the oven to 400˚F and lightly oil 8 muffin tins.
    • Peel the potatoes and thinly slice them using a mandolin.
      Bring a pot of water to a simmer, and add the potato slices. Simmer for 5 minutes and remove. They will only be partially cooked. Set them aside and discard the water.
    • Add the cream, butter, garlic, mustard, salt and pepper to the same pot and warm to barely a simmer. Some bubbles will form around the edges, but no more than that. Otherwise, you risk the cream breaking. Lightly simmer for 5 minutes and remove from the heat.
    • Warm a skillet over medium heat and add 1 tablespoon of water. Toss in the baby spinach and sauté until just wilted. Drain in a colander, and press to remove as much liquid as possible.
    • Divide the spinach between the muffin tins and layer with potato slices and grated cheese. Drizzle 1-2 tablespoons of cream over each potato stack.
      Cover the entire muffin pan with foil and place on a baking sheet. Bake for 15 minutes. Remove the foil, top with breadcrumbs, and bake for an additional 5 minutes or until very tender.
    • Scoop out each mini gratin with a large spoon.

    « Asparagus Carbonara with Horseradish Breadcrumbs
    Fig and Anise Bread (Overnight Method) »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Laura

      April 18, 2015 at 11:46 pm

      I love the whole idea of greens and potato in one pot,sounds yummy to me

      Reply
      • The Wimpy Vegetarian

        April 19, 2015 at 1:16 pm

        They're really such a great combo! Thanks so much, Laura!

        Reply
    2. Rinku

      April 19, 2015 at 5:51 pm

      I love the look of these mini gratins, what a great idea! I love the whole potato gratin idea but the single serve portions are a great idea.

      Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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