These Mini Potato Dauphinoise Gratin Stacks are a delicious and elegant take on the traditional French dish. Thinly sliced potatoes are layered with creamy sauce, Gruyère cheese, and subtle seasonings, then baked to golden perfection in a muffin tin. This recipe is perfect for dinner parties, holiday meals, or just a comforting side dish that pairs beautifully with any main course.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Ingredients (Cups and Grams):
- 4 medium potatoes (600g / 4 cups), thinly sliced
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded Gruyère cheese
- 1 tablespoon (15g) unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions:
- Step 1: Prepare the Potatoes
- Preheat your oven to 190°C (375°F).
- Peel and thinly slice the potatoes using a mandoline slicer or sharp knife for even slices.
- Step 2: Make the Creamy Mixture
- In a bowl, mix together the heavy cream, melted butter, garlic powder, salt, and black pepper.
- Step 3: Assemble the Stacks
- Grease a 12-cup muffin tin with butter or non-stick spray.
- Layer potato slices in each muffin cup, spooning a small amount of the cream mixture between each layer.
- Repeat until the cups are filled, pressing the layers gently to compact them.
- Step 4: Add the Cheese
- Sprinkle shredded Gruyère cheese evenly over the tops of the potato stacks.
- Step 5: Bake the Gratin Stacks
- Cover the muffin tin with foil and bake for 30 minutes.
- Remove the foil and bake for another 5-10 minutes until the tops are golden brown and crispy.
- Step 6: Serve
- Let the gratin stacks cool for a few minutes before using a spoon to gently remove them from the muffin tin.
- Serve warm and enjoy!
Serving Suggestions:
- Perfect as a side dish for steak, chicken, or roasted vegetables.
- Pair with a fresh green salad for a lighter meal.
- Serve as an elegant appetizer for holiday gatherings.
Cooking Tips:
- Use Yukon Gold or Russet potatoes for the creamiest texture.
- A mandoline slicer ensures uniform thickness for even cooking.
- Let the potato stacks rest for 5 minutes after baking for easier removal.
- Substitute Gruyère cheese with Parmesan or cheddar for a different flavor.
Nutritional Benefits:
- Rich in potassium and fiber from the potatoes.
- Good source of calcium from the cheese and cream.
- Provides healthy fats from the butter and heavy cream.
Dietary Information:
- Vegetarian-friendly
- Can be made gluten-free (ensure all ingredients are gluten-free).
- Not suitable for dairy-free diets (substitute with plant-based cream and cheese if needed).
Nutritional Facts (Per Serving – Approximate):
- Calories: 220
- Carbohydrates: 18g
- Protein: 5g
- Fats: 15g
- Fiber: 2g
- Sugar: 1g
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 175°C (350°F) for 10 minutes or microwave for 30 seconds.
- Freeze for up to 1 month, then reheat in the oven until warmed through.
Why You’ll Love This Recipe:
- Simple yet elegant – great for both casual meals and fancy dinners.
- Perfectly portioned – easy to serve without slicing.
- Rich and creamy – the Gruyère cheese adds a delicious nutty flavor.
- Easy to make ahead – bake in advance and reheat before serving.
Conclusion:
Mini Potato Dauphinoise Gratin Stacks bring all the creamy, cheesy goodness of classic potato gratin in a fun, individually portioned form. Whether served as a side dish for a special occasion or a comforting family dinner, these stacks will impress everyone at the table. Give them a try, and enjoy a French-inspired treat that melts in your mouth!
Frequently Asked Questions:
- Can I make these ahead of time?
- Yes! Prepare and bake the stacks, then reheat them in the oven at 175°C (350°F) for 10 minutes before serving.
- Can I use a different cheese?
- Absolutely! Parmesan, cheddar, or Swiss cheese work well too.
- What’s the best potato for this recipe?
- Yukon Gold or Russet potatoes for the best texture.
- Can I make this without a muffin tin?
- Yes! You can layer the potatoes in a small baking dish and bake as a casserole.
- How do I keep the stacks from sticking to the pan?
- Grease the muffin tin well with butter or non-stick spray.
- Can I use milk instead of heavy cream?
- Heavy cream is best for richness, but whole milk or half-and-half can work as a lighter option.
- Can I freeze the potato stacks?
- Yes! Freeze in an airtight container for up to 1 month.
- Why do I need to cover the dish with foil while baking?
- This prevents the cheese from burning before the potatoes are fully cooked.
- How do I get crispy edges?
- Bake uncovered for the last 5-10 minutes to crisp up the tops.
- Can I add extra flavors to this recipe?
- Yes! Try adding thyme, rosemary, or nutmeg for extra depth.
Enjoy your Mini Potato Dauphinoise Gratin Stacks – a small but decadent twist on a classic French favorite! 🥔🧀