Description
Master the art of individual comfort with these Cheesy Mini Gratin Dauphinois Potato Stacks. Thinly sliced potatoes are layered, bathed in a rich cream and garlic sauce, and baked with plenty of Gruyère and cheddar cheese until golden and tender. These make for an elegant appetizer or a delightful side dish.
Ingredients
Scale
- 1.5 pounds Yukon Gold potatoes, peeled
- 2 cloves garlic, minced
- 1.5 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Pinch of nutmeg (optional)
- 1 cup grated Gruyère cheese, divided
- 1/2 cup grated sharp cheddar cheese, divided
- Butter, for greasing the muffin tin
Instructions
- 1. Preheat oven to 375°F (190°C). Generously butter a standard 12-cup muffin tin.
- 2. Thinly slice the peeled potatoes (about 1/16 to 1/8 inch thick). Rinse and pat dry thoroughly.
- 3. In a saucepan, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg (if using). Heat until simmering, then remove from heat.
- 4. Stir in 3/4 cup Gruyère and 1/4 cup cheddar cheese until melted and smooth.
- 5. Layer potato slices in muffin cups, fanning them out and pressing gently.
- 6. Pour the cream mixture evenly over the potato stacks.
- 7. Sprinkle with the remaining 1/4 cup Gruyère and 1/4 cup cheddar cheese.
- 8. Bake for 35-45 minutes, until potatoes are tender and tops are golden brown.
- 9. Let cool in the tin for 5-10 minutes before loosening edges and inverting onto a serving platter.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies