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Overhead shot of individual potato gratins on a black wire cooling rack

Individual Potato Gratin with Leeks & Pancetta

  • Author: Kathryn | Urban Foodie Kithcen
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 12 gratins 1x
  • Category: Veggies & Sides
  • Method: Oven baked
  • Cuisine: Continental

Description

You really can’t go wrong when you combine potatoes, ricotta, gruyere, leeks and pancetta.  These individual size portions made in a muffin tin for easy serving, creating a great holiday buffet side dish or a fun appetizer for a cocktail party!


Ingredients

Scale
  • 3 ounces thinly sliced pancetta, chopped 
  • 1/2 teaspoon unsalted butter
  • 1 cup leeks, thinly sliced 
  • 3/4 cup part-skim ricotta 
  • 3 ounces gruyere cheese, grated and divided
  • 1/4 cup greek yogurt 
  • 4 tablespoons heavy cream 
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon coarse ground pepper 
  • 2 medium russet potatoes, peeled 

Instructions

  1. Prep the pan. Preheat oven to 350°F.  Coat a standard size 12 cup muffin pan with cooking spray.
  2. 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.  
  3. 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. 
  4.  Slice the potatoes. Using a mandoline, slice the potatoes into 3/16″ thick slices. 
  5. 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 remaining gruyere.  
  6. 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.  
  7. Serve. Remove from pan and serve. 

Notes

If you happen to have leftovers they will keep in the refrigerator for a day or two.  They are best reheated in a standard oven or toaster oven so they get somewhat crispy again.  

Keywords: spring side dishes, potato dishes