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:

1. Prepare the Potatoes:
   • Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin with oil spray.
   • Peel the potatoes and slice them very thinly using a mandoline or a sharp knife. Aim for slices about 1/8-inch (3 mm) thick.
2. Prepare the Cream Mixture:
   • In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
   • Remove the saucepan from the heat and stir in the heavy cream, thyme, salt, and a good pinch of black pepper.
3. Assemble the Potato Stacks:
   • Place a few potato slices into the bottom of each muffin cup. Use a spoon to drizzle a little of the cream mixture over the potatoes.
   • Repeat the layers of potato slices and cream until the muffin cups are almost full.
   • Place a square of gruyere cheese on top of each stack.
   • Sprinkle the shredded gruyere cheese evenly over the tops of all the stacks.
4. Bake:
   • Cover the muffin tin loosely with foil (to prevent the tops from browning too quickly) and bake in the preheated oven for 35 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and a knife inserted into the center of a stack meets little resistance.
5. Serve:
   • Let the potato stacks cool in the muffin tin for about 5 minutes. Use a knife to gently lift the stacks out of the tin.
   • Serve warm, garnished with extra thyme if desired.

Serving Suggestions:

• Serve these mini potato dauphinoise stacks as a side dish with roast chicken, steak, or fish.
• They also make a perfect snack or appetizer, served on their own or with a dollop of sour cream or crème fraîche.

Cooking Tips:

• Ensure the potato slices are thin and uniform for even cooking.
• You can use other types of cheese, like cheddar or fontina, for a different flavor profile.

Nutritional Benefits:

• Potatoes: A good source of potassium, vitamin C, and fiber.
• Gruyere Cheese: Adds protein and calcium, along with a rich, nutty flavor.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: Yes

Nutritional Facts (per serving, based on 12 stacks):

• Calories: Approximately 150 kcal
• Protein: 4g
• Fat: 10g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 150mg

Storage:

• 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!

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Frequently Asked Questions (FAQs):

1. Can I use a different type of potato?
   • Yes, you can use any starchy potato, like Yukon Gold or Russet, for a creamy texture.
2. 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.
3. Can I use a different type of cheese?
   • Yes, cheddar, fontina, or any good melting cheese can be used.
4. Can I prepare these in advance?
   • Yes, you can assemble the stacks and refrigerate them for a few hours before baking.
5. 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.
6. Can I freeze these potato stacks?
   • Yes, you can freeze them after baking. Thaw and reheat in the oven before serving.
7. Can I add other herbs or spices?
   • Absolutely! Fresh rosemary, thyme, or a pinch of nutmeg would be great additions.
8. What can I serve with these potato stacks?
   • They pair well with roasted meats, grilled fish, or as part of a vegetarian meal.
9. Can I make these dairy-free?
   • You can use a dairy-free butter and cream substitute, and a dairy-free cheese alternative.
10. Can I make a larger batch?
    • Yes, simply double the recipe and use a larger muffin tin or multiple tins.