Thinly sliced potatoes layered with a creamy sauce and plenty of ooey-gooey cheesy goodness. A muffin tin portions these out just right and makes them perfect for a dinner party or any night!
You know what I love? Making food in a muffin tin. Any kind of food. Cupcakes (obviously), corn muffins (somehow even more delicious than regular cornbread), those adorable 21 Day Fix Extreme egg cups, and these fancy-schmancy Individual Potato Gratins. There's just something about those perfect little portions that are appealing. I've been making Melissa D'Arabian's 5-minute Individual Potato Gratin recipe for as long as she's been on Food Network - there was a time when food network was on 'round the clock in my house, like MTV to a teenager in the '90's, I wanted my Food Network! Too young for that reference? Well, isn't that special!
Anyway, since the heavy cream in this recipe makes it a no-go in a fixer's house, it was time to fixify it! The trickiest part was eliminating the heavy cream. I already knew from previous experimentations, that straight up milk DOES NOT WORK. It's ugly, folks, trust me on this. I decided to try making this with a thinned-out cauliflower puree, and it worked beautifully! I also changed up the portions a bit so they were ideal for the 21 Day Fix.
This is the perfect side for a date night dinner at home (and if you're on the 21 Day Fix, you can definitely eat better in your own dining room!), a dinner party or really anytime. The other night I served it with my Roasted Pork Tenderloin with Cherry-Balsamic Sauce and Roasted Lemon-Pepper Asparagus. Yum!
Well, seeing as it's Thursday morning, I'm off to get my Pilates Fix on and if you haven't already, get to it!
For Cauliflower Sauce:
- 2 cups cauliflower florets, roughly chopped
- ¾ - 1 cup chicken or vegetable broth, reduced sodium
- season to taste with dried rosemary, garlic powder, salt and black pepper
For the potatoes:
- 2 large russet potatoes, thinly sliced using a mandoline if you have one, otherwise just use your knife - I don't bother peeling them, but you can if you like
- 4 green onions, chopped
- 1 cup shredded cheese (any kind you like, I used Colby-jack here)
- salt and pepper for seasoning
- Preheat oven to 350 degrees.
- Steam the cauliflower until very tender. You can do this with a steamer basket on the stove or in the microwave in a covered casserole dish with a few tablespoons of water in it.
- Once tender, put in a blender with ¾ cup of broth, rosemary, garlic powder, black pepper and a small amount of salt. Blend until completely smooth. You want this to be about the consistency of heavy cream, so if it's thicker than that, add some more broth until thin enough. Taste for seasoning and add if necessary.
- Spray a 12-cup muffin tin with cooking spray. In the muffin cups, place layers of potato (season each potato layer with a little s & p,) green onions and cheese. As long as there is a layer of potato on the bottom and on the top you're good to go. Each cup gets 1 tbs of cheese total, I do two layers of ½ tbs each in between layers of potato and I usually get about 4 layers of potato in each cup all together. Once the last layers of potato have been placed on top (it's ok, if they're slightly taller than your muffin tin,) season with salt and pepper and top each cup with 2 tablespoons of the cauliflower sauce. This is going to make these cups VERY full, that's ok.
- Carefully cover your muffin tin with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes or until potatoes are tender. They're not going to be very pretty at this point, but have no fear! Top HALF of your cups with an additional ½ tbs of cheese each. Pop back in the oven for another minute or two until the cheese has melted. Let set for 10 minutes out of the oven before removing from tin. Once you remove them, stack a cheese-topped gratin on top of one without cheese, making six individual potato gratins. Enjoy all of that cheesy goodness!
21 Day Fix Container Equivalents: 1 YELLOW, ½ BLUE, ¼ GREEN
Weight Watchers Freestyle Points: 5
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Nutrition Information:Yield: 6 Serving Size: 2 muffin cups, stacked together
Amount Per Serving: Calories: 190Total Fat: 7g