TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS
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!
Provided by French Tart
Categories Lunch/Snacks
Time 1h
Yield 8-12 Mini Gratins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
- Preheat the oven to 200C, 400F or Gas Mark 6.
- 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!
- 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!
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Ramzan Boss
[email protected]Not bad, but I think I would have liked them more if they were less cheesy.
Eniola Bismark
[email protected]These were delicious! I will definitely be making them again.
Md Miskatur Rahman Suton
[email protected]These were a bit too salty for my taste, but they were still good.
Hameed Ahmed Butt
[email protected]I'm not a fan of potato gratin, but I thought I would give these a try. I was pleasantly surprised! They were very good.
Mansur Azad
[email protected]These were delicious! I made them for my family and they loved them.
Sk. Shakib bay
[email protected]These were a little too greasy for my taste, but they were still good.
Landen Babel
[email protected]I followed the recipe exactly and they turned out perfect! They were creamy, cheesy, and had the perfect amount of crispy edges.
Rabah Rabah
[email protected]These were easy to make and they tasted great! I will definitely be making them again.
Mitchelle Soniah
[email protected]Not bad, but not great. I think I would have liked them more if they were less cheesy.
Muzamil Soomro
[email protected]These were delicious! I made them for a potluck and they were a big hit. I will definitely be making them again.
parmida faramarzi
[email protected]These muffins were a little too cheesy for my taste, but they were still good. I think I would use less cheese next time.
Sknr Rakib
[email protected]These were so easy to make and they turned out so well! I used Yukon Gold potatoes and they were creamy and delicious. I will definitely be making these again.
Nadeem Sab
[email protected]I'm not usually a fan of potato gratin, but these muffins were surprisingly delicious. The potatoes were perfectly cooked and the Gruyère cheese was melted and gooey. I will definitely be making these again.
Arohi Afrin
[email protected]These mini potato dauphinoise muffins were a hit at my dinner party! They were creamy, cheesy, and had the perfect amount of crispy edges. I will definitely be making them again.