Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

Ready in 45 minutes
3 avg, 1 review(s) 100% would make again

Tip: Another recipe with the exact-same name "Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins" ranks higher.

Share it:

Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!

Prep Time: 15 mins

Total Time: 1 hr


Ingredients

Are you making this? 
6 large cooked potatoes; sliced thinly
2 cloves Garlic; peeled & crushed
5 ounce creme fraiche; or 5 ounces sour cream
2 ounce emmenthaler cheese; grated
2 ounce butter
Nutmeg; freshly grated
Salt and pepper; to taste

Original recipe makes 8 Servings

Servings  

Preparation

Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.

Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.

Carry on until all the potatoes are used up.

Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.

Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.

Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!

Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!

Notes

You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.

To freeze:.

Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).

Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

Credits

Added on Award Medal
Calories Per Serving: 86 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins. To freeze:. Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!). Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you! [I posted this recipe.]
sbjonas 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free