Certainly, here’s the recipe for Cheesy Mini Gratin Dauphinois Potato Stacks:
Ingredients:
- 4-5 medium-sized potatoes (Yukon Gold or Russet are good choices)
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 1/2 cups grated Gruyère cheese (or any melting cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh thyme leaves (optional)
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.
- Peel the potatoes and thinly slice them. A mandoline slicer is helpful for achieving consistently thin slices.
- In a saucepan, combine the heavy cream, whole milk, minced garlic, butter, and a pinch of salt and black pepper. Heat the mixture over medium heat, making sure not to boil it. Stir occasionally until the butter is melted.
- Add the potato slices to the hot cream mixture and let them simmer for about 2-3 minutes. This will partially cook the potatoes and infuse them with the cream and garlic flavors.
- Remove the potato slices from the cream mixture using a slotted spoon.
- Carefully layer the potato slices in the muffin tin, stacking them to create even layers. You can sprinkle a few thyme leaves between the layers for additional flavor if you like.
- Sprinkle the grated Gruyère cheese and Parmesan cheese on top of each potato stack.
- Pour a small amount of the cream mixture over each potato stack, ensuring it moistens the layers without overflowing.
- Cover the muffin tin with aluminum foil and bake for about 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potato stacks are golden brown and bubbling.
- Allow them to cool for a few minutes before carefully removing them from the muffin tin. Serve these mini gratin Dauphinois potato stacks hot as a delightful and elegant side dish.
These Cheesy Mini Gratin Dauphinois Potato Stacks are not only delicious but also make a stunning presentation for any special occasion or dinner party. Enjoy!
