Elevate your dining experience with these delightful Mini Potato Dauphinoise Gratin Stacks. Each stack features layers of tender, thinly sliced potatoes enveloped in a rich, creamy sauce, topped with melted cheese. This recipe is perfect for a sophisticated side dish that’s sure to impress at any meal or gathering.
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 stacks
Calories: Approximately 250 kcal per serving
Ingredients:
For the Gratin Stacks:
- Potatoes: 1.5 kg of starchy or all-rounder potatoes, such as Russet or Yukon Gold
- Gruyere or Swiss cheese: 150 g, sliced; 50 g, shredded
- Thickened/Heavy cream: 500 ml
- Garlic: 2 cloves, minced
- Thyme: 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- Salt: 1 tsp
- Black pepper: ½ tsp, freshly ground
- Butter: 1 tbsp, for greasing the baking dish
Instructions:
Prepare the Potatoes:
- Peel and Trim: Begin by peeling the potatoes. To ensure they stand upright in the muffin tin, trim the base of each potato to create a stable, flat surface. This step will help the potatoes maintain their shape during baking and make them easier to stack.
- Slice: Using a mandolin slicer or a sharp knife, cut the potatoes into thin rounds, approximately 2mm (0.1 inch) thick. Consistent thickness is key to ensuring that the potatoes cook evenly and the layers meld together nicely.
- Separate: Gently use your fingers to separate the slices. This step is crucial as it allows the creamy sauce to seep between each layer of potato, creating a rich and creamy texture throughout the gratin stacks.
Make the Cream Sauce:
- Melt Butter: In a medium-sized saucepan, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 20 seconds, or until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.
- Add Cream and Salt: Add the thickened cream and salt to the saucepan. Stir well to combine, and let the mixture simmer for 30 seconds. This brief simmer allows the flavors to meld together and ensures the salt is evenly distributed.
Assemble the Gratin Stacks:
- Fill Muffin Tin: Lightly grease a muffin tin with butter to prevent sticking. Begin placing a stack of potato slices in each muffin tin hole. Aim to fill each cup halfway, making sure the slices are arranged in a compact manner. The stacks should be slightly domed but not overflowing.
- Add Cream: Using a small spoon or a ladle, drizzle about 1 teaspoon of the prepared cream sauce over each stack of potatoes. This will start to infuse the potatoes with the creamy flavor and help in binding the layers together.
- Add Cheese Slices: Place a slice of Gruyere or Swiss cheese on top of each stack. The cheese will melt and add a delicious, gooey layer between the potato slices.
- Add More Potatoes: Add another stack of potato slices on top of each cheese slice, slightly higher than the rim of the muffin tin. This will create a layered effect and allow the creamy sauce to fully envelop the potatoes.
- Drizzle Remaining Cream: Pour the remaining cream sauce over the top of each stack. Ensure that the cream seeps down through the layers, adding moisture and flavor throughout.
Bake:
- Sprinkle Thyme: Sprinkle each stack with most of the fresh thyme leaves or dried thyme, reserving a small amount for garnish. The thyme adds a lovely herbal note that complements the richness of the gratin.
- Cover and Bake: Cover the muffin tin loosely with aluminum foil to prevent the tops from browning too quickly. Bake in a preheated oven at 180°C (350°F) for 40 minutes, or until the potatoes are tender. To check for doneness, insert a knife into the center of a stack; it should glide through without resistance.
- Add Shredded Cheese: Remove the foil and sprinkle shredded Gruyere or Swiss cheese on top of each stack. Return the muffin tin to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Once baked, remove the muffin tin from the oven and let the stacks cool slightly. Garnish with the reserved thyme before serving. The gratin stacks are best enjoyed warm and will have a deliciously creamy center with a crispy, cheesy top.
Notes:
Serving Suggestions: These Mini Potato Dauphinoise Gratin Stacks make an excellent side dish for roast meats, poultry, or fish. They can also be served as a stand-alone vegetarian dish with a crisp green salad or steamed vegetables.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven to maintain the crispy top and creamy interior. The gratin stacks may lose some of their crispiness when reheated, but they will still be delicious.
Variations: Feel free to experiment with different types of cheese or add additional seasonings such as paprika or nutmeg for extra flavor. You can also layer in cooked bacon, caramelized onions, or sautéed mushrooms for a personalized touch.
Enjoy making and savoring these decadent Mini Potato Dauphinoise Gratin Stacks—perfect for adding a touch of gourmet to any meal!