Ingredients
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6
-
2
-
5
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2 - 4
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2
-
-
-
-
-
-
-
-
-
-
Directions
Twice Baked Mini Potato Dauphinoise – Potato Gratin Muffins,Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it’s worth baking or boiling up some potatoes specially!! use these all the time in our Chambres d’Hotes – it’s easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That’s not to say I never make traditional Gratin Dauphinoise, because I do – but these are a great standby, use up leftover potatoes and look very elegant when served!,Emmental is a yellow, medium-hard Swiss cheese,How best to thin slice a COOKED potato?
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Steps
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1
Done
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You Will Need a Deep 12 Hole Muffin Tin or 2 X 4 Hole Yorkshire Pudding Tins. |
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2
Done
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Preheat the Oven to 200c, 400f or Gas Mark 6. |
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3
Done
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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. |
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4
Done
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Arrange the Potatoes in the Tin/S Holes in Layers - Seasoning Every Other Layer or So With the Crushed Garlic, Salt & Pepper. |
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5
Done
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Carry on Until All the Potatoes Are Used Up. |
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6
Done
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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. |
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7
Done
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Sprinkle Some Grated Cheese on Top and Then Top Each Gratin With Flecks of the Remaining Butter. |
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8
Done
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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! |
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9
Done
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Serve With All Types of Daubes, Casseroles, Stews, Roast Dinners or as a Light Lunch With Crisp Green Salad & Crusty French Bread! |
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10
Done
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to Freeze: |
