Mini Potato Gratins with Mustard Greens

Ingredients

• 2 cups chopped Jade Baby Bok Choy, chopped
• 5 Tbsp unsalted butter, divided
• Healthy pinch Pimentón de la Vera spice, or Hungarian paprika
• 1/2 cup + 1 Tbsp vegetable broth, divided
• 1/3 cup chopped red onions
• 1/2 cup low-fat buttermilk
• 1/2 cup half and half
• 3 Tbsp Asiago cheese
• 1 Tbsp minced garlic
• 1 Tbsp country-style mustard
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 large russet potato
• 2 Tbsp bread crumbs

Directions

Heat the oven to 400 degrees.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the Bok Choy and Pimentón de la Vera spice. Sauté until the greens wilt and soften slightly, about 3 minutes. Stir in 1 tablespoon of broth, scraping up any bits stuck to the pan. Set aside.

Melt 1 tablespoon butter in a small skillet over medium-high heat. Add the red onions and sauté until softened. Reduce the heat to medium and continue to cook until lightly caramelized, about 20 minutes.

In a small pot over medium heat, bring the buttermilk, half and half, the remaining ½ cup of broth, the remaining 2 tablespoons butter, cheese, garlic, mustard, salt, and pepper to a slow simmer for 5 minutes.

Peel the potato and thinly slice – I recommend the thinnest or second thinnest setting on a small mandolin. Stack the larger slices together and cut into 4 equal pie shaped pieces. Lay 2 rows of potatoes in each of 12 cups of a cupcake pan. Divide the Bok Choy between the cups, and finish with another 2 rows of potatoes. Top with the onions, and spoon 3 tablespoons of liquid over each gratin.

Bake for 30 minutes. Add a sprinkling of bread crumbs, and bake another 5 minutes or until the potatoes are tender.  Serve warm.