Mini-Potato-Dauphinoise (Gratin-Stapel)

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.

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
Full Recipe:
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:
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