To fill a standard 12 hoc muffin tin, you will need 3 potato cylinders cut from 1.2 kg / 2.4 lb of potato. Potato cylinders – Repeat with remaining potato. Once they are cooked, you can’t really tell if your potatoes are a little more hexagon-y or octogon-y, or even rectangular or triangular!!!Ĭheck size – The cylinder should be the size of the muffin tin holes. It doesn’t matter if they are not a perfect round – mine aren’t!. Then trim the potato to make a (rough!) cylinder shape. Peel and trim – Peel the potatoes then cut the base so it is stable when standing upright. But it’s worth it – especially for the golden cheesy edges that you never get when you make one big gratin bake!! 1. Thyme – Classic herb flavouring for Dauphinoise.Īssembling each gratin stack does take a little more effort than making one big bubbly Dauphinoise for sharing. Garlic – For flavour, to infuse the cream sauce. Shredded and sliced – I find it best to use slices of cheese between the potato layers and shredded cheese on top.Ĭream – Thickened / heavy cream works best because it’s thicker so it pools on the layers better. I tend not to use mozzarella because it doesn’t have as much salt / flavour as other cheese but you can if you wish. Any cheese that melts will work just fine – cheddar, Colby, tasty cheese. Shape – Opt for long thin ones so you have less offcuts when trimmed into a cylinder shape to cut slices that fit the muffin thin.Ĭheese – Gruyere and Swiss cheese are my favourites here, for their melting quality and flavour. If you use waxy potatoes, the layers sort of slip apart when you cut into them. Sebago (the common dirt brushed potatoes in Australia), Russet (US), Dutch creams, King Edwards and red delight are all ideal. Potatoes – Use starchy or all-rounder ones so they become fluffy when cooked and absorb flavour. What you need to make Mini Potato Gratin Stacks No golden edges when you make Dauphinoise the usual way! But because you get the whole thing to yourself.īesides not having to share, making these in mini form means you get nice golden cheesy edges on each piece which might be my favourite part. I’ve said it before and I’ll say it again – everything is better in mini form, not just because it’s cute. BAM! That’s a home run right there!Īctually, they’re a mini version of French Potato Gratin / Dauphinoise. Potatoes + cheese + cream + garlic + butter. So many possibilities! Mini Potato Gratin Stacks (Dauphinoise)Īll you need to know is that these Mini Potato Gratin Stacks are cheesy, creamy and ridiculously irresistible. Layers of thinly sliced potato baked in a muffin tin with cream, cheese, garlic and thyme, the best bit are the crusty caramelised cheesy edges! This is my lazy pants version of squeezing the water out of hash browns.soak it up with flour instead.These adorable Potato Gratin Stacks are the mini version of Potatoes au Gratin (Dauphinoise). Well, here's a secret trick: mix the hash browns with an eensy bit of flour. You've probably heard that you should squeeze out the excess moisture from hashbrowns. With a hash brown crust, because Lord knows we need more hash browns in our lives. I was never a breakfast food kind of person. I used to skip breakfast or (weirdness alert) eat tacos or burgers for breakfast. Is it breakfast time yet? Because I don’t know about you, but I’m currently in this weird phase of my life where I want breakfast all of the time. Bacon, eggs, and veggies are nestled in a hashbrown crust for a grab and gobble brunch treat. Mini Potato Quiche Cups are a bite-sized bundle of breakfasty goodness.
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