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Cheesy Mini Gratin Dauphinois Potato Stacks

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  • Author: James Carter
  • Total Time: 1 hour 5 minutes (+ 5-10 mins cooling)
  • Yield: 12 mini stacks 1x
  • Diet: Vegetarian

Description

Indulge in these delightful Cheesy Mini Gratin Dauphinois Potato Stacks. Thinly sliced potatoes are layered with a creamy, garlicky mixture and baked until tender and golden. These individual portions are perfect for entertaining or a special weeknight meal, offering all the comforting flavors of classic gratin in a charming, bite-sized format. Easy to make and incredibly satisfying.

Ingredients

Scale
  • 1.5 pounds Yukon Gold potatoes (about 3–4 medium potatoes)
  • 1.5 cups heavy cream
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground, plus more to taste
  • 1 cup Gruyère cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • Butter or cooking spray for greasing muffin tins

Instructions

  1. 1. Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin.
  2. 2. Peel and thinly slice potatoes (about 1/16 to 1/8 inch thick) using a mandoline or sharp knife.
  3. 3. In a bowl, whisk together heavy cream, milk, minced garlic, thyme, salt, and pepper.
  4. 4. Layer potato slices into greased muffin cups, coiling and overlapping them.
  5. 5. Pour the cream mixture over potatoes in each cup, almost to the top.
  6. 6. Sprinkle with grated Gruyère and Parmesan cheese.
  7. 7. Place muffin tin on a baking sheet. Bake for 30-40 minutes, or until potatoes are tender and golden brown.
  8. 8. Let cool in the tin for 5-10 minutes.
  9. 9. Carefully run a knife around edges and invert to unmold potato stacks.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a moderate oven (300-325°F) until warmed through for best results.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 stack
  • Calories: Approx. 250-300 kcal per stack (estimate)
  • Sugar: Approx. 2-3g per stack (estimate)
  • Sodium: Approx. 300-400mg per stack (estimate)
  • Fat: Approx. 18-22g per stack (estimate)
  • Carbohydrates: Approx. 15-20g per stack (estimate)
  • Fiber: Approx. 1-2g per stack (estimate)
  • Protein: Approx. 5-7g per stack (estimate)

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/cheesy-mini-gratin-dauphinois-potato-stacks-recipe/