These Mini Potato Dauphinoise stacks are a delightful twist on the classic French dish, making them perfect as a snack or a side dish. With layers of thinly sliced potatoes, creamy garlic-infused sauce, and rich gruyere cheese, these little stacks are baked to golden perfection in a muffin tin. They are easy to prepare and make a great snack or side dish any time of the day.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
Oil spray (for greasing the muffin tin)
1.2 kg (2.4 lb) starchy potatoes (such as Russet or Yukon Gold)
30g (2 tbsp) butter
2 garlic cloves, finely minced
1/2 cup heavy cream (or thickened cream)
1 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
1/2 tsp salt
Black pepper, to taste
75g (2.5 oz) gruyere cheese, sliced into 12 squares to fit into muffin tin
3/4 cup gruyere cheese (or other melting cheese), shredded
Directions:
Prepare the Potatoes:
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin with oil spray.
Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. Aim for slices about 1/8-inch (3 mm) thick.
Prepare the Cream Mixture:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
Remove the saucepan from the heat and stir in the heavy cream, thyme, salt, and a good pinch of black pepper.
Assemble the Potato Stacks:
Place a few potato slices into the bottom of each muffin cup. Use a spoon to drizzle a little of the cream mixture over the potatoes.
Repeat the layers of potato slices and cream until the muffin cups are almost full.
Place a square of gruyere cheese on top of each stack.
Sprinkle the shredded gruyere cheese evenly over the tops of all the stacks.
Bake:
Cover the muffin tin loosely with foil (to prevent the tops from browning too quickly) and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and a knife inserted into the center of a stack meets little resistance.
Serve:
Let the potato stacks cool in the muffin tin for about 5 minutes. Use a knife to gently lift the stacks out of the tin.
Serve warm, garnished with extra thyme if desired.
Serving Suggestions:
Serve these mini potato dauphinoise stacks as a side dish with roast chicken, steak, or fish.
They also make a perfect snack or appetizer, served on their own or with a dollop of sour cream or crème fraîche.
Cooking Tips:
Ensure the potato slices are thin and uniform for even cooking.
You can use other types of cheese, like cheddar or fontina, for a different flavor profile.
Nutritional Benefits:
Potatoes: A good source of potassium, vitamin C, and fiber.
Gruyere Cheese: Adds protein and calcium, along with a rich, nutty flavor.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Yes
Nutritional Facts (per serving, based on 12 stacks):
Calories: Approximately 150 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 12g
Fiber: 1g
Sodium: 150mg
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven to maintain crispiness.
Why You’ll Love This Recipe:
These mini potato dauphinoise stacks are a comforting, cheesy delight with a crispy top and creamy layers inside.
They’re easy to make and look impressive, making them perfect for entertaining or as a treat for yourself.
The individual portions make them a convenient and versatile dish that can be served as a snack, side dish, or appetizer.
Conclusion: These Mini Potato Dauphinoise stacks are a delicious and elegant twist on a classic gratin, perfect for any time of day. The combination of creamy potatoes, rich cheese, and fragrant thyme makes them a comforting and flavorful treat. Whether you’re making them for a special dinner or just because, these stacks are sure to become a favorite!
Frequently Asked Questions (FAQs):
Can I use a different type of potato?
Yes, you can use any starchy potato, like Yukon Gold or Russet, for a creamy texture.
What if I don’t have a mandoline?
You can slice the potatoes thinly with a sharp knife, just try to keep the slices as even as possible.
Can I use a different type of cheese?
Yes, cheddar, fontina, or any good melting cheese can be used.
Can I prepare these in advance?
Yes, you can assemble the stacks and refrigerate them for a few hours before baking.
What’s the best way to reheat leftovers?
Reheat them in the oven at 180°C (350°F) for about 10 minutes until heated through.
Can I freeze these potato stacks?
Yes, you can freeze them after baking. Thaw and reheat in the oven before serving.
Can I add other herbs or spices?
Absolutely! Fresh rosemary, thyme, or a pinch of nutmeg would be great additions.
What can I serve with these potato stacks?
They pair well with roasted meats, grilled fish, or as part of a vegetarian meal.
Can I make these dairy-free?
You can use a dairy-free butter and cream substitute, and a dairy-free cheese alternative.
Can I make a larger batch?
Yes, simply double the recipe and use a larger muffin tin or multiple tins.