These are are the top two things I like about making single-size servings of food:
- They look like you put way more work into them than you actually did
- You can control your portion size
With that in mind, I made miniature potato gratins tonight! I created 2 different recipes. One of them involves Italian-flavored Panko bread crumbs which help the gratin hold its shape and give it a heartier flavor. The other is a traditional gratin.
As usual with a nod toward health, I made these with non-fat milk. You won’t find butter or heavy dairy in these but trust me, you would never know it. The brown bubbly binding cheese is from freshly grated Parmigiano-Reggiano – but you can really use any cheese you like.
Miniature Potato Gratin
(makes 12 individual gratins)
I recommend using a muffin tin and spraying it down with oil. I fill up my misto with generic olive oil and use it to spray everything. Yukon gold potatoes work the best because they hold their shape. This recipe will make 6 regular gratin and 6 with seasoning.
Total prep time: 15 minutes
Total cook time: 1 hour
- 3 Yukon gold potatoes
- 1 Cup grated Parmigiano-Reggiano cheese
- 1 Shallot
- 1 Tablespoon all-purpose flour
- 1 Cup non-fat milk (approximately)
- 6 Tablespoons Italian-style panko breadcrumbs
sea salt to taste (at the end)
- Preheat your oven to 350F. Line the rack below the middle rack with tinfoil.
- Scrub the potatoes clean, and thinly slice them width-wise. Then roughly chop the slices so they’ll fit in the muffin cups.
- Peel and thinly slice the shallot. Then roughly chop into small pieces.
- Pile potatoes into each muffin tin until they fill 1/2 way up. Then sprinkle in a pinch of shallots. Sprinkle a pinch of cheese.
- Add potatoes to just below the top of the tin. Add a pinch of parmesean cheese to the top.
- Stir flour into the milk. Fill each tin to the top with milk. Leave a little room so it doesn’t spill on it’s way to and from the oven!
- Top 6 of the muffin tins with 1 Tablespoon each of panko and spread lightly to coat.
- Bake for 1 hour. Remove from heat and let sit ten minutes until they have cooled and thickened. Dust with sea salt and serve.