Brown butter potatoes au gratin tarts are a simple, yet delicious recipe to add to your Easter brunch menus! Puff pastry squares are filled with a super cheesy and decadent potato mixture. After they are baked to a puffed and crispy perfect, these brown butter potatoes au gratin tarts are ready to enjoy! They are the perfect side dish to serve with your favorite ham or lamb recipe!
Good morning, friends! Is everyone having a fab week? I hope you all have amazing plans for the weekend. Zach and I enjoyed what was probably one of our last ski trips of the year last weekend. I’m hoping that we get at least one more in before the slopes close for good for the season, but I’m not counting my chickens. It’s been unseasonably warm lately. While I enjoy fresh powder just as much as the next skier, I do enjoy all of the fun spring skiing has to offer, and it definitely has been spring skiing for a good month or so. This is OK. I’m ready for summer-themed outdoor activities. ;)
I’m also ready for summer-themed recipes, too! And while we are still a couple of months away from summer, spring recipes have a lot to offer too! These brown butter potatoes au gratin tarts are just one of those recipes that’s perfect for spring and even more perfect for Easter brunch!
I had problems with this recipe the first time I made it. It was extremely dry, and I couldn’t figure out how to solve the problem. It started out simply as a cheesy potato tart. There was no creaminess to it, and it NEEDED a sauce. This is where the “au gratin” comes into play. I made a simple cream sauce and added a ton of cheese to it. I then folded in the potatoes and the result was magic.
These tarts are perfect for Easter brunch, but even with the creamy cheese sauce, they can still dry out. I like to serve them with a hollandaise when I’m feeling spunky enough to even make a hollandaise. ;) Pair these tarts with a pilsner and enjoy!
1 sheet frozen puff pastry, thawed per manufacturer's instructions
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup heavy cream
salt and black pepper
1/3 cup mixture of grated parmesan, mozzarella and pecorino romano cheeses, plus extra for garnish
1 pound very thinly sliced Yukon gold baby potatoes (I used the smallest setting on my mandolin)
1 teaspoon fresh rosemary, chopped
2 tablespoons fresh parsley, chopped, plus extra for garnish
egg wash (1 egg beaten with a tablespoon of water)
Garnishes: crushed red pepper, fresh parsley, grated cheese
Preheat your oven to 425 degrees F. Cut the puff pastry into 4 squares. About 1/4 inch in from the edges, score a square with a sharp knife. Poke the interior with a fork. Set the squares aside.
In a nonstick skillet, set over medium heat, add the butter. Melt the butter and cook until brown bits begin to form on the bottom of the pan. Once the brown bits begin to form, decrease the heat to medium low and whisk in the flour. Whisk for 1 minute and then whisk in the heavy cream. Let it thicken for just a minute (this won't take long) and then season with salt and black pepper. Whisk in the cheese until melted and then add the potatoes, rosemary and parsley. Toss to coat and then remove the pan from the heat.
Very carefully, add a decent amount of the potatoes to the center of the puff pastry squares. You may need to pile them just a tad. This is OK, once they begin to bake, the edges will puff up around the potatoes. Brush the edges with the egg wash and then transfer the squares to a large baking sheet that has been lined with parchment paper or a silicone baking mat. Transfer the baking pan to the oven and bake for 15-20 minutes or until the edges are brown and the potatoes are tender.
Remove the tarts from the heat and sprinkle with additional parsley, crushed red pepper and grated cheese. Enjoy immediately!
These tarts can very quickly get dry if there is not enough potato mixture. I like to serve them with hollandaise for some added flavor!