Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins
These cooked-in-muffin-tin potato gratin muffins are a brilliant way to use up leftover potatoes. So good that it's worth baking or boiling up some potatoes specially! Great for freezing and easy to reheat.
These cooked-in-muffin-tin potato gratin muffins are a brilliant way to use up leftover potatoes. So good that it's worth baking or boiling up some potatoes specially! Great for freezing and easy to reheat.
- Carbohydrate 0.7624414158 g
- Cholesterol 24.2635950075 mg
- Fat 9.17730056726875 g
- Fiber 0.0157499992847443 g
- Protein 0.47397195510625 g
- Saturated Fat 5.63528976444812 g
- Serving Size 1 1 Serving (33g)
- Sodium 74.00126155 mg
- Sugar 0.746691416515256 g
- Trans Fat 0.808774662353127 g
- Calories 86 calories
Step-by-step
- 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!
Using cold, unthinned dairy straight from the refrigerator is the primary mistake home cooks make when assembling individual potato gratins, because thick fats fail to coat the layered starches evenly during the baking window. When substituting ingredients in this format, understanding how fat content dictates structure is essential for success.
Managing Dairy Substitutions
Crème fraîche brings high fat content and natural acidity that prevents the heavy cream from breaking under heat, but sour cream serves as an adequate substitute if you account for its tangier profile. Emmenthaler cheese provides distinct meltability and nutty undertones due to its low moisture content; swapping it for a high-moisture cheese like fresh mozzarella will release excess water and prevent the edges from browning properly. For those requiring dietary adjustments, plant-based alternatives must possess comparable fat percentages to mimic the richness of dairy butter and cream without curdling at 400 degrees Fahrenheit.
Achieving Structural Integrity
Greasing the muffin tins thoroughly with softened butter ensures clean release after the 30 to 45 minute bake time, while lining the base with parchment paper provides extra insurance against sticking. Slicing the potatoes thinly allows the heat to penetrate rapidly, transforming dense starches into tender layers held together by the melted cheese and reduced dairy fats. Allowing the baked portions to rest for ten minutes before attempting removal permits the internal starches to set fully, preventing structural collapse on the plate.
