Prep 15 mins
Cook 45 mins
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!
- 6 large cooked potatoes, sliced thinly
- 2 garlic cloves, peeled & crushed
- 5 fluid ounces creme fraiche or 5 fluid ounces sour cream
- 2 -4 ounces grated emmenthaler cheese
- 2 ounces butter
- freshly grated nutmeg
- 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!
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!!!
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.
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!