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Improvising, odds and ends and mini potato gratin recipe

Posted by on Dec 10, 2012 in Blog Posts | 1 comment

We are having our first snow storm in about 18 months, and alas we left M’s boots at school Friday afternoon. So, we came up with these for some playtime in the snow: tennis shoes, her too-big snow-pants (‘cuz she has to wear them for two years) and some left-over packing tape. They were a little slick with the tape around the bottom in the front, but the back was still nubbly enough so she wasn’t falling over all the time. Worked for about 45 minutes to keep her feet dry 🙂

Which of course, reminds me of cooking and food. (Doesn’t everything somehow relate?) I was looking through our fridge and saw some lonely things in the fridge:  1/4 cup of shredded mixed cheese, 2 slices of cheddar cheese, along with a few sprouted potatoes and some beef broth in a carton… So, I made mini potato gratins, one of our faves. I improvised using the shredded cheese in the middle, the slices on top and I used up the small amount of beef broth and the evaporated milk to make it a little more savory. Total liquid is about the same. Feels good to use up odds and ends and make something yummy! Love those McGyver moments, and cooking for a family gives lots of opportunities for that! (I find that I throw out food more often than I like, so I am trying to look for more opportunities to use up odds and ends…)

This is a great recipe that kids can help assemble or cut as they get older.

Here is the recipe again!


mini potato gratins
Prep time
Cook time
Total time
More Calcium Potato Gratin minis (adapted from Melissa d'Arabian)
Recipe type: side dish
Serves: 3-6
  • * Vegetable spray
  • * 2 large potatoes or 4-5 smaller ones, roughly peeled and thinly sliced
  • ½ cup grated cheese (I've done Jarlsberg and cheddar- any mildish cheese should work...)
  • 2 green onions, finely chopped (I use the softer parts of a small leek which I usually have in the fridge)
  • Salt and freshly ground pepper
  • evaporated milk (about half a can)
  1. Preheat oven to 375 degrees F.
  2. Spray 6 muffin tins with vegetable spray. Layer potato slices, cheese, and onions (leeks) into each muffin cup. (I do potato, leeks, cheese, potato, cheese on top...) Season with salt and pepper and pour enough evaporated milk to fill the muffin tin half way. Cover loosely with foil (I spray foil with veggie oil so the foil doesn't stick and pull off the cheese) and bake for 30 to 40 minutes. Scoop them onto plate and serve. We ALL love these!!!

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One Comment

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  1. cecile

    Hey, I have a “farmer’s cheese” from Ikea that I’m sick of seeing, that is a great idea. Thanks !