Did you miss us? We missed you! M and I have been on a bit of a Spring break. We were both doing a cleanse, which meant little to no food (it is almost warm weather clothes time, so it was necessary to get things lean and mean). We will share with you our cleanse methods, just comment below or email us. We are easing ourselves back into carbs and this is a nice side dish to get a little richness back in your diet but control yourself by use of the individual portion. Also, if you are not on a cleanse…this is just a yummy side dish! Serve this along side your favorite protein; we vote for steak! Maybe, just because we miss it. <sad face>

Individual Potato Gratin with Parsley Chiffonade

Ingredients:

2 Medium Russet Potatoes, sliced thinly (we used Yukon Gold because we like them more, use whatever your family prefers)

Unsalted butter, to brush in muffin cups

6 tablespoons Heavy Cream

1 tablespoon Italian Parsley, chiffonade

Coarse Salt and Pepper

Directions:

Peel potatoes thoroughly of all skin and slice thinly with knife or mandolin so that all pieces are the same thickness. Place potato slices in ice cold water to keep from browning.

Brush muffin cups with softened butter. Place potato slices on paper towels and pat dry excess water. Now, start building your cups. I like to make little towers from bigger slices up to smaller slices. Start with two slices, then salt and pepper, add two slices, then salt and pepper, and so on, until potatoes are to desired height.

Then add 1 tablespoon heavy cream to each cup, pouring over potatoes.

Bake at 400 degrees for 30-35 minutes or until golden brown and tender to the pierce of a knife. Chiffonade some parsley by taking leaves and twisting tightly into a bundle, slice thinly so that parsley is sliced in strips. Garnish each individual gratin with parsley chiffonade. Serve immediately.

Let us know in the comments what you thought of this recipe or email us at two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M