Mini Leek & Potato Gratins [vegetarian]

Name: Mini Leek & Potato Gratins [vegetarian]
Prep time: 30 min
Total time: 80 min
Yield: 12
Ingredients: 550g King Edward potatoes [1.2 lbs] (I used Coop's potatoes); 125g leeks [4.4 oz]; 25g shallots [0.9 oz]; 200ml double cream [7oz / US just under 1 cup]; 1 large garlic clove; 2 sprigs thyme; dash of nutmeg; 1 organic egg; 75g cheddar [2.65 oz]; 220g pack of filo pastry [7.75oz] - you will have left overs; 30g butter [1oz] plus extra to brush on filo pastry; salt & pepper

Published on December 15, 2017 | In French, French | By theflexitarian |

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- Prep Time
- 30 Minutes
- Cook Time
- 80 Minutes
- Yield
- 12
- Difficulty Level

Creamy and cheesy, with hints of fragrant thyme, these miniature Leek & Potato Gratins are absolutely delicious. Cooked in cute filo pastry casings (easily made with a muffin tin), they look stunning and are perfect for entertaining. A classic Winter dish with a mini twist!

I used Co-op King Edward potatoes for this recipe. King Edward potatoes are known to be great roasting potatoes but they are truly versatile and their fluffy texture make them great all rounders that you can use for different dishes. You can now find them at the Co-op just in time for the holiday season.

You can easily spot their white skin with slight pinkish colouration. Here they cook to perfection to soft and delicate gratins.

For a vegetarian option, you can serve these Leek & Potato Gratins on their own with a salad. They also make a fantastic side dish that will get the wow factor everytime.

These recipe makes 12 miniature gratins.

This recipe was commissioned by The Co-op.

Nut-Free, Soya-Free

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Ingredients

550g King Edward potatoes [1.2 lbs] (I used Coop's potatoes)
125g leeks [4.4 oz]
25g shallots [0.9 oz]
200ml double cream [7oz / US just under 1 cup]
1 large garlic clove
2 sprigs thyme
dash of nutmeg
1 organic egg
75g cheddar [2.65 oz]
220g pack of filo pastry [7.75oz] - you will have left overs
30g butter [1oz] plus extra to brush on filo pastry
salt & pepper

Instructions

Take the filo pastry out of the fridge to warm up at room temperature.
Place cream, thyme and crushed garlic clove in a saucepan. Bring to the boil. Set aside and leave to infuse.
Preheat the oven to 180 ˚ C / 160 ˚ C Fan / 355 ˚ F / gas 4.
Cut leeks and shallots very finely.
Melt butter in a frying pan. Add shallots and cook under low/medium heat until soft. Add leeks and cook for 5-8 mins until soft. Set aside.
Peel potatoes and cut into very thin slices using a mandoline.
Brush each muffin hole with melted butter.
Cut filo pastry in 10cm [3.95 inch] squares.
Take one square of filo pastry. Brush one side with melted butter. Lay a second square on top. Brush this one also with melted butter. Add a third filo pastry square on top. Place this 3-layer square on top of first muffin hole. Carefully push the pastry inside to make a small cup.
Repeat the previous step until all muffin holes are filled.
Place some potato slices at the bottom of each filo pastry cup until they are half full. You might have to cut the potato slices if they are too large.
Add two teaspoons of leek mixture in each casing.
Place some more potato slices on top until each filo casing is full. Press gently if needed.
Remove garlic and thyme from cream. Mix in 1 beaten egg and some grated nutmeg. Season to taste with salt and pepper.
Add 1 1/2 tablespoon of creamy mixture on top of each filo casing followed by some grated cheddar.
Place in the oven. After 5 minutes reduce the temperature to 160 ˚ C / 140 ˚ C Fan / 320 ˚ F / gas 3 and carry on cooking for 55mins until the potatoes are cooked.
When done, leave the gratins to rest for 5 minutes at room temperature. Using a pointy knife, carefully remove each one from the muffin tin and place on serving platter. Eat straightaway.