Introducing my Cheesy Mini Gratin Dauphinois Potato Stacks – creamy, indulgent, and served in perfect little portions! These mini au gratin potatoes are baked in a muffin tin, making them both simple to prepare for a weeknight dinner and impressive enough for a special occasion. Don’t be fooled by the French name – they’re easier to make than you think and absolutely delicious!
WHAT IS GRATIN DAUPHINOIS?
Gratin dauphinois is a traditional French dish made with thinly sliced potatoes, cheese, and cream or milk, all baked together until golden and bubbly. This dish is known by various names, including scalloped potatoes, and in Australia, it’s often referred to as “potato bake.” Regardless of the name, it’s a deliciously creamy and comforting potato dish!
INGREDIENTS
- 800 g potatoes, thinly sliced
- 4 tbsp cream
- 4 tbsp grated fresh Parmesan
- Cooking or olive oil spray
- 2 garlic cloves, crushed or minced
INSTRUCTIONS
- Preheat the oven to 200°C.
- Grease a 12-hole muffin tin with olive oil or cooking spray.
- In a bowl, combine the cream, Parmesan, and garlic with the sliced potatoes. Toss to ensure the slices are evenly coated. Season with salt and pepper to taste.
- Evenly distribute the potato mixture into the muffin tin holes.
- Bake for 50 minutes or until the potatoes are tender and the tops are golden and crispy.
