![Mini Leek & Potato Gratins [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/12/Mini-Leek-Potato-Gratins-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Mini Leek & Potato Gratins [vegetarian]
Creamy and cheesy, with hints of fragrant thyme, these miniature Leek & Potato Gratins are absolutely delicious.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 550 g King Edward potatoes
- 125 g leeks
- 25 g shallots
- 200 ml double cream
- 1 large garlic clove
- 2 sprigs thyme
- dash of nutmeg
- 1 organic egg
- 75 g cheddar
- 220 g pack of filo pastry - you will have left overs
- 30 g butter 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.
Nutrition
Calories: 2453kcalCarbohydrates: 242gProtein: 58gFat: 141gSaturated Fat: 72gPolyunsaturated Fat: 13gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 516mgSodium: 2011mgPotassium: 3108mgFiber: 20gSugar: 12gVitamin A: 7193IUVitamin C: 131mgCalcium: 891mgIron: 16mg