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!
- 3oz thin sliced pancetta, chopped
- 1/2 tsp unsalted butter
- 1 cup leeks, thinly sliced
- 3/4 cup part-skim ricotta
- 3 oz gruyere cheese, grated and divided
- 1/4 cup greek yogurt
- 4 tbsp heavy cream
- 3/4 tsp dried thyme
- 1/4 tsp coarse ground pepper
- 2 russet potatoes, peeled
- Preheat oven to 350°F. Coat a standard size 12 cup muffin pan with cooking spray.
- 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.
- In a medium bowl combine the ricotta, 2oz gruyere, greek yogurt, cream, thyme and pepper. Mix well. Add leeks and pancetta. Stir until combined.
- Using a mandoline, slice the potatoes into 3/16″ thick slices. 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.
- Bake for 40 minutes or until golden brown and edges are crispy. Turn the oven up to 450°F and cook for an additional 5 minutes. Remove from oven and let cook for 5 minutes.
- Remove from pan and serve.
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.