ADVERTISEMENT

Mini-Potato-Dauphinoise (Gratin-Stapel)

Mini-Potato-Dauphinoise (Gratin-Stapel)

by

ADVERTISEMENT

Mini Potato Dauphinoise (Gratin-Stapel): A Delightful Twist on a Classic Dish

Potato dauphinoise, or gratin dauphinoise, is a classic French dish that’s known for its creamy texture, rich flavor, and golden, crispy top. Traditionally, it’s made by layering thinly sliced potatoes with heavy cream, garlic, and cheese, then baking it to perfection. But what if you could enjoy this indulgent treat in a fun, individual portion size that’s perfect for parties, family dinners, or weeknight meals?

Introducing Mini Potato Dauphinoise (Gratin-Stapel)! This charming twist on the classic gratin dauphinoise presents the dish in mini, stackable portions, making it an elegant and practical choice for serving. The small servings allow each bite to have that crispy, cheesy exterior and soft, creamy interior that makes the original recipe so beloved—only now in a perfectly portioned format.

Let’s dive into this delightful recipe and discover how to make Mini Potato Dauphinoise (Gratin-Stapel)!

Ingredients:

  • 6 medium-sized potatoes (preferably waxy potatoes like Yukon Gold)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 1/2 cups shredded Gruyère cheese (or a combination of Gruyère and Parmesan)
  • 1 tablespoon unsalted butter (for greasing the muffin tin)
  • Fresh herbs for garnish (optional)

Instructions:

Step 1: Prepare the Potatoes

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). While the oven is heating up, grease a muffin tin or individual tart pans with a little butter to prevent the potatoes from sticking during baking.
  2. Peel and Slice the Potatoes: Peel the potatoes and slice them into very thin rounds (about 1/8-inch thick). The thinner the slices, the creamier and more evenly cooked your gratin will be.
  3. Soak the Potatoes: To prevent the potatoes from browning, place the sliced potatoes into a bowl of water while you prepare the cream mixture.

Step 2: Prepare the Cream Mixture

  1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just about to simmer (do not let it boil).
  2. Add Flavorings: Once the cream and milk are heated, add the minced garlic, thyme, salt, pepper, and nutmeg (if using). Stir to combine and let the mixture simmer for another 1-2 minutes to allow the flavors to meld together. Remove from heat and set aside.

Step 3: Assemble the Mini Gratin-Stapels

  1. Layer the Potatoes: Drain the potato slices and pat them dry with a clean towel or paper towels. Start layering the potatoes in each muffin tin or tart pan. Place one slice at the bottom of each cup, then drizzle a small amount of the cream mixture over the top. Continue layering the potatoes and cream mixture, making sure each layer is evenly coated with the cream.
  2. Add Cheese: After every few layers of potatoes, sprinkle a small handful of shredded Gruyère cheese between the layers. This will help create that rich, cheesy flavor and smooth texture.
  3. Top with Cheese: Once the muffin tin is filled and the potatoes are stacked, sprinkle the remaining cheese on top of each mini gratin stack.

Step 4: Bake the Mini Potato Dauphinoise

  1. Cover with Foil: Cover the muffin tin with aluminum foil to prevent the tops from over-browning while the potatoes cook through.
  2. Bake in the Oven: Place the tin in the preheated oven and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for another 15-20 minutes or until the potatoes are tender and the tops are golden brown and crispy.
  3. Check Doneness: Insert a fork or skewer into the center of one of the stacks to check if the potatoes are fully cooked. The potatoes should be tender and the layers should separate easily.

Step 5: Serve and Enjoy!

  1. Cool and Remove from Pan: Once the mini gratins are baked to perfection, let them cool for a few minutes before carefully removing them from the muffin tin using a spoon or small spatula.
  2. Garnish and Serve: For a finishing touch, sprinkle the mini gratins with fresh herbs like thyme or parsley. Serve warm and enjoy the creamy, cheesy layers of potato goodness!

Why This Mini Potato Dauphinoise is So Special

  1. Individual Portions: The mini size of these gratins makes them perfect for serving at dinner parties, holiday gatherings, or even as a fun side dish for a family meal. Each serving has the perfect amount of creamy potatoes, cheese, and crispy top.
  2. Elegant Presentation: The stackable nature of the gratin adds a beautiful, elegant touch to the dish. It looks impressive when served on individual plates or as part of a buffet spread.
  3. Perfectly Crispy and Creamy: By baking the gratins in individual servings, you get more surface area, which means extra crispy, cheesy goodness on top. Plus, the inside remains beautifully creamy and tender, just like the traditional dauphin

    ADVERTISEMENT

    ADVERTISEMENT