Recipe: Potato Gratin

Potato gratin – it’s cheesy comfort food, the kind to keep you full and warm. I love potatoes, there’s no hiding that – from fries, to mashed, and chips, I’m quite sure it’s my favourite food. I got these sweet little dishes as a gift from Bryce and I thought I’d use them for this potato gratin dish. Individual sizes are so fun sometimes. Okay, let’s get cooking.

Ingredients

• 3 yellow potatoes
• 1 1/2 cup of soy milk
• 2 teaspoons of Italian seasoning
• 1/2 cup of shredded old white cheddar cheese
• 1/2 a pack of shallot and chive Boursin cheese
• salt and pepper to taste

First, set your oven to 375 on bake and get out a baking sheet. I used 4 mini casserole dishes for the recipe and all fit. I also gave the mini casseroles a spritz of cooking spray.

Using your mandolin, thinly slice the potatoes and then layer them as tightly as possible into the dishes. You want the potatoes to lay as flat as possible.

Next, get a small pan and add in the soy milk and seasoning. Add salt and pepper to taste and bring to a simmer. Then, stir in half the white cheddar and all the Boursin cheese. Mix until the cheese is melted.

Once the sauce is ready, gently pour over the layered potatoes. Then top each dish with equal amounts of the remaining shredded old white cheddar cheese.

Bake for 30-35 minutes, until the potatoes are cooked through and the top is golden brown. Let them sit for 5-10 minutes and then eat up.

Aren’t these just so cute? I love the individual dishes – I didn’t bake them with the lids on, but I’d serve them with the lids as an added touch. Also, if you’re not a fan of how messy the edges are (I think it looks authentic and appealing!) then just fill the dishes about 1/2-1/4 inch less.

Well, there you have it, potato gratin in small little casserole dishes. I made potatoes au gratin a few years ago for American thanksgiving and I’ll admit, both are delicious. The Boursin cheese in this recipe adds a nice touch in this recipe.

Thanks again for stopping by – and I hope you’re having a fabulous weekend. Anyone else excited for American thanksgiving? I just love spending time with family – and, with thanksgiving right around the corner, that means that Christmas is 5 weeks away. Wild!

Happy cooking!