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!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by PalatablePastime photo by PalatablePastime
photo by aquamarin photo by aquamarin
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr
Ingredients:
8
Yields:
8-12 Mini Gratins
Serves:
4-6
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ingredients

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directions

  • 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!

Questions & Replies

  1. How do you cook the potatoes so that they can be thinly sliced after they are cooked?
     
  2. How best to thin slice a COOKED potato?
     
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Reviews

  1. Reduced this recipe down to two 8 oz ramekins - used sour cream and fresh mozzarella, topping with a bit of cheddar. Excellent as written otherwise with a nice crust on top.
     
  2. Just served these for a dinner party and they were a hit. Used Yukon Gold potatoes, non-fat sour cream, and lined the jumbo muffin tins with a strip of Quick Release aluminum foil which made it a breeze to remove the potatoes. Prepared them the day before and wrapped and refrigerated until it was time to pop them in the oven. Removed them and placed them on a serving tray and kept them in a warming oven until it was time to serve. They are delicious, elegant and different. Thank you for a winner!
     
  3. This was amazing! I love how it looks like I spent ages in the kitchen making something fancy, which is nowhere near the truth! I plan to make these as written next time to try it, but I had to make do with what was in my pantry since I made this last minute--I came across the recipe and couldn't wait! I made it with sour cream and grated fresh parmesan, which was amazing. I already had my main course already in the oven, so I opted to slice raw potato into almost se-through slices on my mandoline. Excellent! If I could give this more than 4 stars, I would!
     
  4. First let me say, it is very hard to find "emmenthaler cheese" in small town Oklahoma, but strangely enough there was Danish Fontina. And, Creme Fraiche was not available either surprisingly. So, with my Danish Fontina and Sour Cream as substitutes, I made what is now one of my favorite potato gratins ever! Hubby loved it and he is really not much of a potato person. This will be a regular feature at our dinners from now on. Thx!!!
     
  5. This was not only easy, but so good, I had to write a review. I used sour cream and turned the oven down after 30 min to 250 because the cheese was getting too dark. I also made them in a muffin top pan so they were quite a bit thinner but nice and crunchy. Amazing and a great side dish.
     
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Tweaks

  1. Sliced potatoes and THEN pre-baked in the oven to soften, also added cheese to each layer and thinned the sour cream to be more pourable
     
  2. Emmental is a yellow, medium-hard Swiss cheese
     
  3. I really liked this recipe. I cut the recipe in half, and I used 6 smallish (6 oz.) ramekins, but now I wish I'd made the full amount...they turned out really delicious! I used sour cream instead of creme fraiche, and I used the full amount of emmenthaler. The muffins came easily out of the dishes with no sticking. Thanks for the recipe!
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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