This recipe is for a single-serving parmesan potato gratin baked in a cast iron skillet. It was adapted from this recipe for sweet potato gratin. See the Tips section below for the adjustments needed for a full (4 serving) recipe. This recipe works quite well for Lughnasadh/Lammas since potatoes are harvested in late July to early August, and milk and cheese would still be available. Of course, I eat it year-round since it’s makes a filling, savory breakfast. You will need a small, cast-iron skillet for this recipe; do not put a skillet with a wooden handle in the oven (make sure the skillet you use is oven safe).
Makes 1 serving at approximately 250 calories per serving, depending on the ingredients you use.
– 1/3 cup milk (2%)
– 1 tsp. olive oil
– 1/4 cup parmesan, grated
– 1 pinch of salt
– 1 medium potato (6 oz.) skin on, sliced fairly thin (1/8″)
– 1/2 tsp. thyme
– 1/4 tsp. red pepper (cayenne)
Preheat the oven to 400 degrees.
Slice potatoes and add to a small mixing bowl. Add olive oil, thyme, red pepper, and salt; toss together until potatoes are evenly coated. Add half of the parmesan and toss again. Pour potatoes into a single-serving cast iron skillet. Make sure they are evenly distributed. Add the milk, it should cover the potatoes about halfway. Bake for 30 minutes.
Take skillet out of oven and top with remaining parmesan. There should be some milk left in the bottom; if it’s dried up, add a splash more. Return skillet to oven and bake 15 more minutes.
Allow to cool 5-10 minutes before serving.
When I make this recipe for myself, I let the skillet cool for about 10 minutes, put it on a trivet, and eat it from the skillet. Note that the cast iron skillet is very, very hot, so be careful with it! To make the full, 4 serving recipe, slice 4-5 medium sized potatoes (24 oz. total), use 1 cup of 2% milk, and 2 oz. parmesan. You can add other herbs to this recipe depending on what you like; basil, oregano, and rosemary are all good herbs to add.