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I saw Melissa d'Arabain make these individual potato gratins on the Food Network a couple of years ago and I thought "Oh, what a great idea!" If it were just me I was cooking for I wouldn't bother making potatoes, as I mostly try to keep my carbs down. However both my husband and son are meat and potatoes kind of eaters. So I think that's why this dish appealed to me so much - it's not a whole pan of potatoes, instead you make only what you need. Genius!
However, every time I make this my husband asks me "Why don't you just make a whole big pan of it?" I don't really have a good answer for that, other than I don't want to have a ton of left overs. Both my husband and son are not big on eating left overs, so I often find myself being the only one finishing off whatever left overs we may have, and potatoes are just not what I want to eat everyday for a week! Throwing food out is not an option for me....I just won't do it. So, for our little family of three I think this dish just makes sense. Besides, aren't these little potato gratins the cutest things you've ever seen???
Individual Potato Gratins (by
Melissa d’Arabian)
1-2 very large russet potato, thinly
sliced
½+ cup grated swiss/gruyere cheese
1/4 of an onion, thinly sliced
Salt and pepper
1/2 cup heavy cream (can substitute half & half)
Preheat oven to 375. Spray a 6 muffin tin with vegetable spray. Layer potato slices, cheese, onions into each cup. Season with salt and pepper, and top each with 1-2 tbsp of heavy cream. Cover with foil and bake for 50-60 minutes or until potatoes are tender, removing foil halfway through cooking time.
½+ cup grated swiss/gruyere cheese
1/4 of an onion, thinly sliced
Salt and pepper
1/2 cup heavy cream (can substitute half & half)
Preheat oven to 375. Spray a 6 muffin tin with vegetable spray. Layer potato slices, cheese, onions into each cup. Season with salt and pepper, and top each with 1-2 tbsp of heavy cream. Cover with foil and bake for 50-60 minutes or until potatoes are tender, removing foil halfway through cooking time.
Oh man, these look amazing. I too try to limit my carbs so this is right up my alley.
ReplyDeleteCould I use fresh Mozz instead?
ReplyDeleteAnonymous - the reason gruyere/swiss is used is because of how nicely it melts (smooth and creamy). However, my motto is you never know unless you try, so I say go for it. I'd love to hear how it works out for you!
ReplyDeleteJust an idea. Any potato left overs could be diced or food processed and add sour cream like cream cheese and herbs then stuffed in chicken or pork chops. Know one would be the wiser. :)
ReplyDeleteThanks for the great idea & for visiting!
DeleteThese look so good!
ReplyDeleteI don't have gruyere on hand, but I may try them with and Irish cheddar, or asiago.
If you have left over mashed potatoes you can do potato pancakes.
If you have left over whole potatoes, cut them up and pan fry them.
Left over meat, make a goulash or soup for the next night.
There is always something you can do to make a leftover look new.
#1 rule You eat what is put in front of you, or you go hungry. No making your own or snacking before breakfast the next morning.
When my children were home, we had what we called feast night, on Fridays.
It was all the leftovers from that week.
My kids bragged about it so much that soon I was feeding all their friends.
I had kids eating things they wouldn't at home. Even liver!
Have a Joyful Day :~D
Charlie
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