Creamy Gratin as a Stylish Single Serving

These small potato gratins from the Mini Cocotte are a real eye-catcher. The handy cast-iron molds are perfect for single servings that can be served directly from the oven.

Whether as a side dish for grilling, as a vegetarian main course, or as a highlight on a buffet – the creamy potato gratin with zucchini and cheese is easy to prepare and is guaranteed to impress.

Ingredients (for approx. 4 mini cocottes)

500 g potatoes

1 zucchini

125 ml milk

125 ml cream

2 cloves garlic

120 g grated cheese (e.g., Gouda or Emmental)

Butter for the molds

Spices

Salt
Pepper
1 tsp sweet paprika powder
freshly grated nutmeg

Preparation

1. Prepare ingredients

Peel the potatoes and slice them thinly (preferably with a vegetable slicer).

Also slice the zucchini thinly.

Peel and finely chop the garlic or press it through a garlic press.

2. Pre-cook potatoes

Heat milk and cream in a pot.

Add garlic, salt, pepper, paprika powder, and a little nutmeg.

Add the potato slices to the liquid and simmer gently for about 10-15 minutes until they soften slightly.

Stir occasionally.

3. Prepare mini cocottes

Grease the Mini Cocottes with a little butter.

Distribute the potato-cream mixture evenly into the molds.

Arrange the zucchini slices decoratively on top.

Finally, sprinkle with the grated cheese.

4. Bake

Preheat the oven to 200 °C top/bottom heat.

Bake the Mini Cocottes in the oven for approx. 25–30 minutes until the cheese is melted and golden brown.

5. Serve

Serve the small gratins directly in the Cocottes.

They pair perfectly with grilled dishes, meat, fish, or simply with a fresh salad.