Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

By á-138

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!

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 cheese
• 2 ounces butter
• freshly grated nutmeg
• salt
• pepper

Details

Servings 4
Adapted from food.com

Preparation

Step 1

1 You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.

2 Preheat the oven to 200C, 400F or Gas Mark 6.

3 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.

4 Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.

5 Carry on until all the potatoes are used up.

6 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.

7 Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.

8 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!

9 Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!

10 To freeze:.

11 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!).

12 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!