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.
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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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Individual Potato Gratins with Spinach
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 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.
Laura
I love the whole idea of greens and potato in one pot,sounds yummy to me
The Wimpy Vegetarian
They're really such a great combo! Thanks so much, Laura!
Rinku
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.