Recipe by French Tart
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!
Top Review by Annabelle P
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!
- 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
Directions See How It's Made
- 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!