Mini Potato Gratin Stacks (Dauphinoise)


  1. Preheat oven to 350 degrees F
  2. Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  3. Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  4. Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  5. Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  6. Cream: Drizzle each potato stack with 1 tsp of cream mixture use 1/2 of the mixture.
  7. Cheese slice: Top with cheese slice.
  8. Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping)
  9. Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  10. Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  11. Garnish with thyme: Sprinkle with remaining thyme.
  12. Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out
  13. To Serve: Dinner serve as a side. Finger food serve warm as is. Breakfast serve with eggs and bacon.