1 1/2 pounds potatoes
1 pint fresh or frozen peas, shelled (about 2/3 cup out of the shell)
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino Romano
3 eggs, lightly beaten
1/2 cup torn basil leaves
salt and pepper to taste
Generously butter 6 1-cup ramekins.
Put the potatoes in a medium-sized stockpot and cover them generously with water. Bring them to a boil and cook them until they are tender when pierced with a sharp knife. Depending on the size of the potatoes, this could take anywhere from 15 to 30 minutes. When they are done, skim them out and transfer them to a colander to cool.
While the potatoes are cooking, bring a small pot of water to a boil. Add a dash of salt and the peas and cook until they are tender but still bright green, about 10 minutes. Drain them immdeiately.
Preheat the oven to 325 degrees.
When the potatoes are cool enough to handle, peel them and put them in a large bowl. Mash them. Add the peas, parmesan, pecorino, eggs, basil, salt, and pepper, and mix with a wooden spoon. Spoon the mixture into the ramekins.
Bake the gratins until they are golden brown on top, 30 to 40 minutes. Let them sit for a minute or two after you remove them from the oven. They are so pretty to serve in the ramekins, but if you serve them that way, do so with a warning that the ramekins will be hot. Alternatively, hold the ramekins carefully with an oven mit and slide a knife around the perimeter of each ramekin to loosen the gratin. Slide the gratin out onto a plate and serve immediately.
This recipe comes from Hide the Cheese.