Recipe for crispy little phyllo dough tarts filled with a creamy potato gratin. These delightful mini tarts, baked in a muffin tin, combine phyllo dough, a creamy mixture, potatoes, and cheese. The potatoes are diced and boiled until tender, then folded into cream whisked with eggs, garlic, nutmeg, fresh thyme, and grated mozzarella cheese. This filling is placed into phyllo dough in muffin tins and topped with grated Parmesan.
They are incredibly easy to make and perfect for serving at dinner, as part of a tapas spread, or on a buffet.
The tarts can be enjoyed warm or cold. They can also be prepared a day ahead and reheated in the oven before serving. However, note that the phyllo dough won’t be as crispy if served cold, but the taste remains delightful. You can customize the filling in endless ways. These tarts are also great for reducing food waste since you can use leftovers from the fridge.
Also, try my recipe for phyllo tarts with spinach and bacon or my recipe for potato rösti with cream and cheese. Enjoy!
Potato gratin in phyllo dough
Ingredients
Potato gratin in phyllo doughInstructions
Preheat the oven to 185°C (fan-assisted).
Boil diced potatoes in salted water for 10 minutes. Let the potato cubes cool.
Whisk together cream, eggs, grated cheese, garlic, nutmeg, salt, pepper, and thyme. Add the potato cubes to the cream mixture.
Cut each sheet of phyllo dough into 12 squares (a total of 36 squares), slightly larger than the holes in a metal muffin tin.
Grease each muffin tin hole with oil. Place 3 phyllo dough squares, staggered, on top of each other and press them into the holes of the muffin tin (refer to the video for guidance).
Distribute the potato-cream mixture evenly and sprinkle with grated Parmesan. Bake for about 25 minutes.
Let them cool on a wire rack. Serve them warm or let them cool completely. Enjoy!
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