Mini Potato au Gratin

A perfect potato side dish, especially if you’re going for a fancier atmosphere at dinner. This potato au gratin is made in muffin tins!





  • unsalted butter, room temperature, for muffin cups
  • 2 medium russet potatoes (about 3/4 pound each)
  • ground pepper
  • 12 tablespoons heavy cream (or swap for milk with a couple tablespoons of flour)
  • Parmesan cheese

Preheat your oven to 400 F, and lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I recommend using a mandolin. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until your cups are filled.

Pour 1 tablespoon heavy cream over each, and sprinkle with a couple teaspoons of grated Parmesan cheese. Bake until the potatoes are golden brown and tender when pierced with a knife, 30 to 40 minutes. Run a thin knife around each gratin, and pop out of the pan with a fork.



Pesto Potatoes (as part of a quick, week night meal)

My grandpa was looking for inspiration for dinner tonight, not knowing what he felt like, so I looked in our sadly sparse fridge, and found what I needed to make a simple supper.


  • A largely cubed potato (one which was left over from the beef pot pie)
  • Pesto

I threw the potato chunks in a bag, tossed them with a heaping tablespoon of pesto, and roasted them on a pan, covered in foil, with parmesan cheese sprinkled on them in a 450 F oven for 30 minutes. 

If you’re making for more than one person, do a potato each, and a heaping tablespoon of pesto for each. 

To make the rest of the dinner, I seared some beef, cut in very thin strips, in a pan oven medium high heat with some garlic and herb Mrs. Dash, and he microwaved some frozen corn. The pesto potatoes were definitely the most exciting part 😀


I apologize for my sub-par photography :/