Cheesy Herb Individual Potato Gratin
These cute little potato gratins are an even easier version of your favorite potato side dish, with fresh herbs and extra cheeeeeeese!
Servings 4
Ingredients
- 3 small russet potatoes peeled and cut into thin slices
- 2 cups heavy cream
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped oregano
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- 1/2 tsp black pepper
- 4 oz. white cheddar cheese shredded
- 3 oz. Gruyère cheese shredded
- Freshly chopped parsley
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set 4 mini cocottes on the baking sheet.
- Divide potato slices evenly between the mini cocottes, layering them in a staggered circle so the slices lay flat.
- Over medium high heat, add heavy cream, thyme, oregano, bay leaf, salt, and pepper to a medium saucepan. Bring the mixture to a simmer. Remove from heat. Remove and discard the bay leaf.
- Stir 3 oz white cheddar cheese and 2 oz gruyere cheese into the cream mixture, until melted. Slowly pour the mixture into the 4 cocottes, dividing evenly between them.
- In a small bowl, stir remaining cheese together. Sprinkle the cheese on top of the cocottes, dividing evenly between them.
- Add the baking sheet with the mini cocottes to the oven. Bake for 30 minutes, until the potatoes are cooked through and golden brown on top.
- Let rest 10 minutes before serving. Garnish with fresh parsley and serve immediately.
