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!! I 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!
Provided by French Tart
Categories Lunch/Snacks
Time 1h
Yield 8-12 Mini Gratins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
- Preheat the oven to 200C, 400F or Gas Mark 6.
- 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!
- To freeze:.
- Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
- Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!
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MD Sultan Islam
[email protected]I'm going to try this recipe soon. It looks like it could be a winner!
Chuol Lony
[email protected]I'm not sure if I'll have time to make this recipe.
Meena Meena
[email protected]This recipe looks delicious, but I don't have all of the ingredients.
Kristy Ibarra
[email protected]I'm not a big fan of potatoes, but I'm willing to give this recipe a try.
Sophia Andrews
[email protected]I'm not sure about this recipe. It seems like a lot of work.
Adrian Day
[email protected]I can't wait to try this recipe. It looks so good!
Amelia Santora
[email protected]These muffins are my new favorite side dish. They're so delicious and easy to make.
Kristen Smith
[email protected]I'm so glad I found this recipe. It's a keeper!
Ayoub Al louzi
[email protected]These muffins are the perfect way to use up leftover potatoes. They're also a great way to get your kids to eat their vegetables.
rahim Matovu
[email protected]I love how versatile this recipe is. You can add different herbs, cheeses, or vegetables to create your own unique flavor combinations.
Gary Diggs
[email protected]These muffins are so easy to make and they're always a hit with my family. They're the perfect side dish for any meal.
mosim khan
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to recipe for potato muffins.
Jisan Islam Jisan
[email protected]These muffins are perfect for a special occasion or a weeknight meal. They're sure to impress your guests or family.
khamala campbell
[email protected]I'm not a big fan of potatoes, but these muffins were so good that I couldn't resist. They were cheesy, creamy, and absolutely delicious.
CH Abubakar
[email protected]I made these muffins for a party and they were a huge hit. Everyone loved them!
Ramzo Khan
[email protected]The crispy breadcrumb topping added a nice textural contrast to the soft and creamy potatoes.
Kebwal Chaudhary
[email protected]The dauphinoise sauce was incredibly creamy and flavorful. It really took the dish to the next level.
Atta Ullahkhan
[email protected]I love that this recipe uses mini potatoes. It makes them the perfect size for appetizers or side dishes.
Qasim raza
[email protected]The recipe was easy to follow and the results were impressive. My guests raved about these delicious potato muffins.
Elizabeth Sabin
[email protected]These twice-baked mini potato dauphinoise muffins were an absolute delight! The combination of creamy potatoes, rich cheese, and crispy breadcrumbs made for an incredibly flavorful and satisfying dish.