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Cheesy Mini Gratin Dauphinois: 12 Irresistible Stacks

Cheesy Mini Gratin Dauphinois
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Cheesy Mini Gratin Dauphinois Potato Stacks are a delicious and creamy side dish. They are made with layers of thinly sliced potatoes, rich cream, and two types of cheese.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded cheddar cheese
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ¼ teaspoon nutmeg (optional)
  • Olive oil for greasing

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil to prevent sticking.
  2. Peel the russet potatoes and slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife.
  3. In a mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, pepper, thyme, and nutmeg (if using). Whisk until well blended.
  4. Place a layer of potato slices in each muffin tin cup. Pour a small amount of the cream mixture over the potatoes, followed by a sprinkle of Gruyère and cheddar cheese.
  5. Continue layering potatoes, cream, and cheese until the cups are filled, finishing with a layer of cheese on top.
  6. Place the muffin tin in the preheated oven and bake for 35-40 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a fork.
  7. Remove from the oven and let the stacks cool for about 5 minutes before gently removing them from the muffin tin.
  8. Carefully lift the stacks out with a fork and serve warm.

Notes

  • Use a mandoline for even slicing.
  • Experiment with different cheese combinations.
  • Allow the stacks to cool slightly for easier removal.

Nutrition

Find it online: https://sarecipe.com/cheesy-mini-gratin-dauphinois/