Mini Potato Dauphinoise

By GratefulSea

Ingredients

• 6 large cooked potatoes, sliced thinly
• 2 garlic cloves, peeled & crushed
• 5 fluid ounces creme fraiche or 5 fluid ounces sour cream
• 2 -4 ounces grated emmenthaler, swiss, or cheddar cheese
• 2 ounces butter
• freshly grated nutmeg
• salt
• pepper

Details

Servings 4
Adapted from food.com

Preparation

Step 1

Use a deep 12 hole Muffin tin or 2 x 4 hole Yorkshire pudding tins.
Preheat the oven to 400F.

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.
Repeat 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.


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, though that should not be a problem.