Mini potato gratins with zucchini center are delicious potato gratins enriched with a filling of zucchini and cheese, prepared in single servings, perfect to serve hot or cold as an appetizer or side dish to complement our main courses.
You can also serve more portions accompanied by a fresh salad as a main course.
The traditional potato gratin is a very rich recipe and is usually stuffed with ham or salami. However, it is very useful to create variations of the potato gratins to suit everyone’s tastes, so in individual servings, they can also be filled one differently from the other.
Presented like this, they are much prettier, especially if you have guests, you will make a good impression.
For the preparation of mini gratins, I used the 8 semi-sphere individual mold from the Happyflex company.
It is a pure food-grade silicone mold for oven and freezer.
It withstands extreme temperatures from -76°F to +500°F. Very flexible and perfectly non-stick, without the need to grease.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 8 mini servings
- Cuisine: Italian
Ingredients for Mini Potato Gratins with Zucchini Center
- 4 Potatoes (small)
- 2 White zucchinis
- 2 cloves Garlic
- to taste Olive oil
- 1 Eggs
- 2 tbsp Butter
- 1/4 cup Milk
- to taste Salt
- 1/2 cup Grana Padano (grated)
- 2.8 oz Provola (or scamorza)
- 1 pinch Turmeric powder
- to taste Zucchini pesto
- to taste Breadcrumbs
Tools
- 1 Pot
- 1 Stove
- 1 Pan
- 1 Potato Masher
- 1 Peeler
- 1 Mold
- 1 Oven
Anna advises…
The Mini Potato Gratins with Zucchini Center can be filled with other types of vegetables according to the season, with asparagus, peas, etc.
They keep in the fridge for 1 day.
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NOTES
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