These adorable Potato Gratin Stacks are the mini version ofPotatoes au Gratin (Dauphinoise).
Serve as a potato side for dinner.
I mean, lets be blunt.
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Potatoes + cheese + cream + garlic + butter.
Thats a home run right there!
Actually, theyre a mini version ofFrench Potato Gratin / Dauphinoise.
But because you get thewhole thing to yourself.
No golden edges when you makeDauphinoisethe usual way!
If you use waxy potatoes, the layers sort of slip apart when you cut into them.
Cheese Gruyere and Swiss cheese are my favourites here, for their melting quality and flavour.
Any cheese that melts will work just fine cheddar, Colby, tasty cheese.
Cream Thickened / heavy cream works best because its thicker so it pools on the layers better.
Garlic For flavour, to infuse the cream sauce.
Thyme Classic herb flavouring forDauphinoise.
Then trim the potato to make a (rough!)
It doesnt matter if they are not a perfect round mine arent!.
Check size The cylinder should be the size of the muffin tin holes.
Potatocylinders Repeat with remaining potato.
Separate slices Use your fingers to separate the slices as they have a tendency to stick.
We want to verify the creamy sauce seeps between all the potato layers!
Then add the cream and salt, and simmer for 30 seconds to bring the flavours together.
Now, were ready to assemble!
Pour over cream Drizzle about 1 teaspoon of cream over the potatoes.
No need to be exact here, just use about half the cream.
Cheese slices Top with a slice of cheese.
We want to make them taller because they sink slightly once cooked.
Then drizzle the remaining cream over each stack.
Thyme Sprinkle each stack with most of the thyme.
Reserve a bit to sprinkle on at the end.
A hint of fresh thyme is a really nice finishing touch!
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Check by inserting a knife all the way to the bottom there should be no resistance.
Garnish with thyme & serve!Sprinkle the top with the remaining thyme, then serve immediately!
But actually, they are intended to be a side dish.
I tend to pull these out for special occasions when we want a side dish thats a bit special.
a big juicysteakhouse steak
If you make these for just-a-usual-midweek-dinner, I wish I was you.
I could eat these everyday and never tire of them.
Theres a reason my nickname was Potato Girl when I was growing up!!
The amount of dirty pots and pans we generate on big cook days is pretty phenomenal…!!
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