You really can't go wrong when you combine potatoes, ricotta, gruyere, leeks and pancetta. These individual sized portions are made in a muffin tin for easy serving, creating an elegant yet easy side dish or a great holiday buffet dish!
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I first created this recipe in the dead of winter, right after the coldest February on record in Chicago! Thoughts were finally turning to Spring. When you live someplace where it's very cold in the winter anything that conjures up thoughts of spring is extremely welcome! These mini gratins just scream spring to me!
Pancetta and leeks are actually two of my favorite ingredients. I love the way pancetta adds a nice salty crunch to a dish without being too greasy. Leeks are great when you want to add a milder, slightly sweeter flavor than an onion to a dish. I enjoy coming up with yummy concoctions to use them together!
My first go with this recipe was as one large potato gratin in a casserole dish but after testing it a few times, and since I love recipes that create individual servings, I decided to revamp it by using the muffin tin to create smaller portions that get nice and crispy on the edges. Who loves crispy, cheesy potatoes?!
How to make potato gratins
Like most side dish recipes I post, these potato gratins are relatively easy to make. These simple steps will help to ensure crisp, delicious potatoes every time!
Cook the pancetta and leeks: The fat from the pancetta gives the leeks flavor, so you want to start by cooking the pancetta and then add the leeks. Starting with this step gives both some time to cool before adding the cheese and ensures the potatoes don't start to turn pink before cooking.
Make the cheese mixture: First, you mix the cheeses and cream, then you add the leeks and pancetta. This mixture gives the dish its flavor!
Slice the potatoes: In order to get them to cook properly, the potatoes need to be sliced quite thin, so I'd recommend using a mandoline. This will ensure you get the right thickness and that all the slices are consistent. Definitely wait until right before you are ready to assemble the gratins to slice the potatoes. I pretty much put them into the muffin tin right after I slice them.
Assemble the gratins: You'll be laying potatoes and cheese in the muffin pan. Be sure to spray the pan lightly with cooking spray before you start so you don't get too much sticking.
Cook the potatoes: Once assembled, they go into the oven for about 45 minutes. Keep an eye on them, as you don't want them to get too crisp around the edges.
How to serve potato gratins
There are so many possibilities when it comes to serving these mini potato gratins. You can use them as a side dish for a slightly elegant dinner at home. I'd serve them with this grilled apricot pork tenderloin or with this baked chicken milanese.
They also make a great addition to a buffet be it a holiday brunch or dinner buffet or a cocktail party spread. However you decide to serve them, they are sure to get rave reviews from your guests!!
And if you want to indulge all by yourself, serve them with this simple arugula salad and a glass of wine for a tasty light meal. I may have eaten about half of them in one sitting before!
If you are looking for other unique potato recipes, check out these tasty Smashed Potatoes with Sage Sauce.
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Individual Potato Gratin with Leeks & Pancetta
Ingredients
- 3 ounces thinly sliced pancetta, chopped
- ½ teaspoon unsalted butter
- 1 cup leeks, thinly sliced
- ¾ cup part-skim ricotta
- 3 ounces gruyere cheese, grated and divided
- ¼ cup greek yogurt
- 4 tablespoons heavy cream
- ¾ teaspoon dried thyme
- ¼ teaspoon coarse ground pepper
- 2 medium russet potatoes, peeled
Instructions
- Prep the pan. Preheat oven to 350°F. Coat a standard size 12 cup muffin pan with cooking spray.
- Cook the pancetta and leeks. Heat a medium skillet over medium-low heat. Add the pancetta and cook for 8-10 minutes, stirring occasionally until crisp. Remove from pan and place on a plate lined with paper towels to drain. Return pan to heat; add butter and melt. Add leeks and cook for 2 minutes or until soft. Set aside to cool.
- Make the cheese mixture. In a medium bowl combine the ricotta, 2oz gruyere, greek yogurt, cream, thyme and pepper. Mix well. Add leeks and pancetta. Stir until combined.
- Slice the potatoes. Using a mandoline, slice the potatoes into 3/16" thick slices.
- Assemble the gratins. Add a slice of potato to each of the muffin cups. Top with about a tablespoon of the cheese mixture. Repeat with a second layer. Top the second layer with a slice of potato and sprinkle with the remaining gruyere.
- Cook the potatoes. Bake for 40 minutes or until golden brown and the edges are crispy. Turn the oven up to 450°F and cook for an additional 5 minutes. Remove from oven and let cool for 5 minutes.
- Serve. Remove from the pan and serve.
Notes
This post was originally published in February 2016. It was updated in March 2026 with some new information and photos. Some minor changes were made to the original recipe.
Christie
I love a gratin. I can just imagine how good yours will be with pancetta.
Amber | Caleighs Kitchen
These look beautiful, I love anything with pancetta...and Ricotta!! YUM! Thanks for sharing!
Marye
I'd love this as a lunch with a salad! Gratins are my favorite side or light main dish. So comforting.
Sloan @ Life Food and Beer
Everyone I love in one dish!
Michelle @ The Complete Savorist
Potatoes au Gratin are one of my favorite decadent dishes. I love your version with leeks and pancetta.
Karyl | Karyl's Kulinary Krusade
Oh wow...I would probably still eat all of those at once! Man, these look so good
Ashima
I loved the idea of making them in muffin tray. What a neat way to make individual portions, especially for a party!
Thanks for sharing
Rachel
I like the idea of getting the potatoes a little crispier in the muffin cups as opposed to one large casserole dish. I plan to try this out for Thanksgiving.
FoodieGirlChicago
Crispy potatoes are always the best! Enjoy!!