A delightful twist on classic potato gratins, these cheesy potato ramekins are perfect for individual servings and packed with flavor.
Preheat your oven to 175°C (350°F).
Ensure your oven is fully preheated for even cooking.
Boil the potatoes in salted water until just tender, about 10 minutes.
Don't overcook the potatoes; they should hold their shape.
Drain the potatoes, let them cool slightly, then dice into small cubes.
Cut the potatoes evenly for uniform cooking.
Melt the butter in a saucepan over medium heat, then sauté the spring onions and garlic until fragrant.
Stir constantly to prevent burning.
Stir in the flour and cook for a minute, then gradually whisk in the milk until smooth.
Whisk continuously to avoid lumps.
Add the thyme, salt, and pepper to the sauce, then remove from heat.
Taste and adjust seasoning as needed.
Combine the sauce with the diced potatoes, mixing gently.
Be gentle to keep the potato cubes intact.
Divide the mixture among ramekins, then top with cheese and breadcrumbs.
Press the topping lightly to adhere.
Place the ramekins on a baking tray and bake until golden and bubbly, about 15 minutes.
Check frequently to avoid over-browning.
Let the ramekins cool for 5 minutes before serving.
Serve warm for the best texture and flavor.
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