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
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!
You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
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!
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (97%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.3mg||7 %|
|Sodium 74mg||3 %|
|Potassium 29.7mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0.5g||1 %|
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Calories per serving: 86
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