Mini serrano, cheese and potato tatins
Let's make a winter tatin pie with cheese, ham and potatoes. You'll love this comfort food starter with some salad! Try our step by step recipe below and enjoy!
Ingredients
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Mini gratins dauphinois - french potato gratin
Preparation
Peel and cook the potatoes in a large pot of boiling salted water or steam. They must remain firm. Cut the puff pastry into 6.
Add pepper to the plate and cover with a slice of ham folded in thirds.
Place a slice of cheese on top.
Cut the potatoes into slices and place some on top.
Cut a slice of cheese into 4 and place a piece on the potatoes. Cover with a piece of puff pastry and prick the top with a fork.
Bake for 30 minutes at 350°F (180°C). Let cool for about 5 minutes before turning them over.
And there you have it, the raclette tatins are ready!
Observations
Can I replace Serrano ham?
You can replace the serrano ham with coppa for example! This recipe is perfect for reusing leftovers.
What cheeses can be used?
You can use mozzarella for example. Cheese lovers will love these tatins with Morbier, Saint Nectaire or Reblochon.
Can we make this recipe in a vegetarian version?
Yes you can, you just need to remove the ham or use vegan “charcuterie”.
Can we replace puff pastry?
You can use shortcrust pastry instead of puff pastry without any worries.
Can we make this recipe in a gluten-free version?
You can replace the puff pastry with gluten-free puff pastry.
Can we replace potatoes?
You can replace the potatoes with sweet potatoes for example.
How to store these mini tatins?
You can keep them in the fridge for 3 days in an airtight container. Preferably reheat them in the oven.
Can we make this recipe in a maxi version?
You don't have to make mini tatins, this recipe can be made in a maxi version using rectangular or round puff pastry. You will need more ingredients though.
