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

Individual Potato Gratin with Leeks & Pancetta

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 12 gratins 1x
  • Category: Veggies & Sides

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!


Scale

Ingredients

  • 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 

Instructions

  1. Preheat oven to 350°F.  Coat a standard size 12 cup muffin pan with cooking spray.
  2. 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. 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.  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.  
  5. 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.  
  6. 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.