Wow, don't I sound fancy with that title? Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.
In this recipe, we bake them in muffin tin wells, all cutely stacked up, so they make little individual mountains (or hills, really, they are not that tall!) of cheesy, creamy, and crispy potato goodness.
Even though this looks fancy, it is not difficult at all. And I love how the tops and bottoms get nice and crispy but the insides stay soft and creamy. These look beautiful on a plate and also taste amazing - they are perfect for a fancy dinner party and just as appropriate for a Tuesday night family dinner.
I served them with pork chops and asparagus but they would go well with any meat and veg.
So bring out your inner French chef and make these potatoes today!
Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday, Full Plate.
Muffin Tin Potatoes Gratin Dauphinois
1 1/2 pounds potatoes, peeled and thinly sliced
4 Tbsp. heavy cream
4 Tbsp. freshly grated Parmesan cheese
2 garlic cloves, minced
Combine sliced potatoes, cream, cheese and garlic in a mixing bowl and stir well to coat all the potato pieces. Add salt and pepper to taste.
Spray a 12-cup muffin pan liberally with nonstick spray. Divide the potato slices up among the muffin cups, and pour any leftover liquid over the potatoes.
Bake at 375 for 40-50 minutes or until potatoes are tender and crispy and golden on top. Makes 4-5 servings.
Love this easy recipe! Cooking for two: I used a six-cup muffin tin, half the potatoes and all "the sauce" ingredients. Great flavor. No leftovers - served with marinated grilled chicken breasts and Asian coleslaw. Thanks for this quick idea made with ingredients on hand!!!
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