Cora Blu Blog

What’s For Dinner?

Single serving au gratin potatoes 

(Now you know what to do with those cute containers you find at Home Goods)


By Author Cora Blu

It has been quite a while since I wrote my last food blog and as much as I cook, that’s a shame. Well, I’m here to rectify that oversight.

This week, while checking the bulbs of garlic on m counter, I notice the five or six sad little potatoes in the bottom of the wire basket. You know the ones two days from being too soft to use, but you can’t stand to throw them away because you paid for them.

Yes, those potatoes.

Here is my solution.

Cook them.

Four single serve ovenproof containers.

Slice the potatoes as if you were making au gratin potatoes. Rinse and place in the containers.

2 Cups of milk

Milk, butter, chicken bouillon, soy cause, and that leftover Velveeta in a sauce pan, simmering on low.

Milk, butter, chicken bouillon, soy cause, and that leftover Velveeta in a sauce pan, simmer on low.

That piece of Velveeta left in the box you can’t seem to toss out from when you make macaroni last week.

2 Tbsp. butter.

A dash of soy sauce

2 chicken bouillon cubes

Simmer until semi-smooth.

A handful of diced parsley. Don’t add the parsley until the mixture has cooked completely. You want the freshness to remain.

minced parsley

minced parsley

Pour over potatoes, the cheese will be lumpy.

Mozzarella on top is optional.

Sliced potatoes

Sliced potatoes



Cheese optional

Cheese optional

Cook in preheated oven for 25 minutes depending on how soft the potatoes were.

Let cool. Wrap in aluminum foil then, place the container in a freezer bag.

Whenever you’re home alone and just want a bit of comfort but not the whole casserole dish of potatoes, pull out your single serve.

Heat, eat and curl up with a Cora Blu Book

Tune in next time for the next episode of “What’s For Dinner”


To contact me, fill out the form below.

Have a great day.