Potatoes Gratin – Individual servings

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 1 
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IntroductionSkip To The Recipe

Potatoes gratin, individual servings. We are finally in school and life seems to get back to normal. Well maybe…

Tonight dinner is just a quick one. As you may have noticed by now, I love potatoes. Potato gratin is one of my favorite and it seems I try to sneak it in at any occasion I get. Therefore tonight I decided, due to time restrain, to make individual dishes. The result: perfect.

First of all, the thinner the slices of potatoes are, the faster they will cook. Also to save cooking time, the potatoes can be placed in a hot boiling salted water pan for 5 minutes and then proceed with the below recipe. Do however, keep in mind to not over-salt the potatoes if using this method.

I also enjoy mozzarella cheese, nice and gooey.  However any Gruyere of Emmenthal cheese will be fine also.

The Chef owners of our favorite restaurant, Razz’s, has given me some of his fantastic Panko and just wanted to do prepare a fish dish with it. So tonight my imagination took over under time restrain. Here is my creation. Love the panko, bread crumbs and parmesan cheese combo, as a result a very crispy crust was made over the fish.

Giangi's Kitchen Signature

Potatoes Gratin - Individual servings

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 1 

Ingredients

Original recipe yields 1 servings

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  • 1 peeled and sliced very thin potatoes
  • 1/2 cup heavy cream
  • 1/4 cup shredded mozzarella

Instructions

  1. Preheat the oven at 375ᵒ. Grease a gratin dish well.

  2. Add half of the potatoes slices by overlapping them and covering the bottom of individual gratin dish. Sprinkle generously with salt and pepper.

  3. Add ¾ of the heavy cream and ¾ of the mozzarella cheese. Cover with the remaining potatoes. Sprinkle with salt and pepper. Add the heavy cream and the remaining of the mozzarella.

  4. Place in the hot oven and cook for 30 to 40 minutes.

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