Cheesy Mini Gratin Dauphinois Potato Stacks - these creamy little beauties are like mini individual serves of au gratin potatoes, made in a muffin tin!
These little gems are my Mini Gratin Dauphinois Potato Stacks. So easy to make and taste amazing! Easy enough to throw together on a weeknight, but also fancy enough for a special occasion. Don't let the fancy french name intimidate you...
They are basically just stacked slices of potato in a muffin tin along with cheese and cream then baked, so they come out like mini potato gratin stacks in a muffin pan!
What is gratin dauphinois
Gratin dauphinois is a french recipe of sliced potatoes mixed with cheese and milk or cream then baked. This kind of dish goes by many names. It can be scalloped potatoes, and here in Australia we call it potato bake - just to name a few!
How to make mini gratin dauphinois stacks
- Spray a 12 hole muffin tin with cooking spray and set aside.
- Peel your potatoes, then slice them thinly - I use a mandolin for this.
- Add cream, parmesan & garlic to potatoes and mix to coat well.
- Add salt & pepper to taste.
- Distribute the potato slices evenly into the muffin tin holes and bake.
They are like mini individual serves of au gratin potatoes!
And check out their little crispy bottoms!
More potato recipes you may like
Extra Crispy Potatoes - super crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle.
Warm Mustard Potato Salad without Mayo - potatoes paired with bacon and leek, in a tangy mustard garlic dressing, finished with fresh parsley.
Spinach Mashed Potatoes - fluffy and creamy mashed potatoes, loaded with baby spinach, herbs and feta - the complete side dish.
These cute little mini gratin dauphinois stacks also make a very impressive (but really simple!) side dish for your next dinner party or family gathering.
Lee-Ann ♥
Cheesy Mini Gratin Dauphinois Potato Stacks
Ingredients
- 800 g potatoes thinly sliced
- 4 tbsp cream
- 4 tbsp grated fresh parmesan
- cooking/olive oil spray
- 2 garlic cloves crushed/minced
Instructions
- Pre heat oven to 200c.
- Grease a 12 hole muffin tin with olive oil/cooking spray.
- Add cream (4 tblsp), parmesan (4 tblsp) and garlic (2 cloves) to potatoes and mix, making sure slices are well coated. Add salt and pepper to taste.
- Divide potato mixture evenly between muffin tin holes.
- Bake for 50 mins or until potato is cooked through and the tops are crisp.
Notes
- The potatoes I use for the stacks are just the common brushed potatoes (sebago) available in every Australian supermarket.
- I use a mandolin to slice the potatoes.
Would love to try these as usual buy similar ones frozen ... i am living by myself so was wondering if they could be frozen after cooking
Hi Linda! I’m sorry, but I don’t think they would freeze well after cooking. I haven’t tried it myself though!
L x
I make a different version of these and I do freeze them.
How do you make yours and how do you reheat them ? I need to make ahead and freeze.
Thank you Susan
Potatoes usually freeze fine once they are cooked. I would try it.
Hi. Do you think these could be made in advance at all?
Hi Jenny! Honestly, I haven’t ever made them in advance. You could try baking them, then keep them in the fridge until you want them then reheat them in the oven for 10 - 15 mins but they may not be as crispy. If you try it, I would love to know how it goes!
Hope this helps!
L x
What kind if cream???
Hi Faye! Sorry for the late reply, I missed your comment.
I use pure cream (39% milk fat)
Hope this helps!
What kind of cream would I use....I'm from the states and would I use heavy shipping cream or another type of cream?
I used cream with 39% milk fat with no added thickeners. Hope that helps Toni!
Why don't You just divide the recipe by 4.
I am going to try these...such cute individual serves.
Thanks Susan!
Mine sure didn’t look like the picture and they had a little too much bitter garlic taste from the garlic that got crispy I guess, and I love garlic! Also didn’t seem too cheesy like a scalloped potato either. Probably would make this as written again....
Hi Dawn, I’m sorry they didn’t work out for you! I’ve made them myself many times without any of the results you described.
L x
Wonderful recipe, mine turned out perfect, I will make this recipe often!
Yay! Thanks Deborah!
Can the cream be substituted with something else?
Hi Jo Ann, I haven’t tested the recipe with a substitute for the cream. Sorry!
L x
Made these for dinner today and they turned out lovely. They did shrink quite a bit in the muffin tin so next time I would fill them right to the top.....will definitely make again.
That's great Flo! Glad you enjoyed them!
L x
Wow! looks super delicious. I can't wait to try it.
Thanks Radwa!
I’am making this to go with Salmon tonight.I will let you know how it turned out. Can’t wait to try it. Thanks for sharing.😋
My pleasure Valerie!
How much is 800 g of potatoes and what is the F temperature equivalent of 200 C?
Hi Kathleen,
800 g converts to 1.8 lbs of potatoes, and 200c is 390f.
Hope this helps!
Have you tried putting ingredients in a pan (8x8?) instead of individual muffin tins? It's just me and hubby so I don't need to get fancy.
No I haven’t Sybil, but I can’t see why it wouldn’t work! You won’t get as much of a crispy “bottom” though I wouldn’t think. I’d love to know how it works out! L x
When I try it I will let you know. I think it would also be easier clean up for me For company I would definitely do the stacks.
Thanks Sybil x
We do not do grams in the U.S How many potatoes is this recipe?
It looks delicious and I want to try these. Thank you.
800 grams is equivalent to approx 1.8 lbs, I hope this helps Marlene!
L x
I am maming these and gling to put some softened cream cheese and a bit of milk instead and see how this works out and add some jalapeno to some of them! Cant wait to eat these little babies! Making now!
Sounds yum!
I am making tonite and adding some
Bacon and chives to see how that tastes..so dang cute!
Sounds yummy Janette!
No comment about the recipe except that it looks lovely and I will try it. I wanted to get emails in the future about other recipes.
That's great Tatiana, welcome aboard! L x
I'm going to try them with Hashbrown potatoes & everything else the same. Ill let you know how that comes out.
Sounds yum Anna, can't wait to find out!
I can’t wait to make these for my grandson! Is there an exact measurement of cream and cheese? I didn’t see it in the recipe and don’t want to wing it. Thanks
Bonnie
Hi Bonnie!
It should be there when see the recipe card at the bottom of the post. 4 tablespoons of cream and 4 tablespoons of cheese (parmesan). Hope you enjoy them, L x