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Cheesy Mini Gratin Dauphinois Potato Stacks

May 29, 2019 By Lee-Ann 35 Comments

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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…

stacks of cooked sliced potatoes on a white plate

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!

close up of base of potato mini gratin stack

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 ♥

stacks of sliced cooked potato on a white plate
Print Pin

Cheesy Mini Gratin Dauphinois Potato Stacks

These creamy, cheesy little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!
Course Side Dish
Cuisine Modern Australian
Total Time 1 hour 5 minutes
Servings 4
Calories 293kcal
Author Lee-Ann Grace | Chef Not Required

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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 293kcal
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Filed Under: Sides, Dips, Snacks & Party Food, Everything! Tagged With: cheese, potato, cream, potato bake

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Reader Interactions

Comments

  1. linda millliken says

    December 21, 2019 at 7:40 pm

    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

    Reply
    • Lee-Ann says

      December 21, 2019 at 7:45 pm

      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

      Reply
    • Susan Dropp says

      November 27, 2020 at 11:24 am

      I make a different version of these and I do freeze them.

      Reply
  2. Jenny says

    December 23, 2019 at 10:04 am

    Hi. Do you think these could be made in advance at all?

    Reply
    • Lee-Ann says

      December 23, 2019 at 10:20 am

      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

      Reply
  3. Faye Wilbur says

    December 30, 2019 at 12:51 am

    What kind if cream???

    Reply
    • Lee-Ann says

      December 30, 2019 at 5:40 pm

      Hi Faye! Sorry for the late reply, I missed your comment.
      I use pure cream (39% milk fat)
      Hope this helps!

      Reply
      • Toni says

        December 13, 2020 at 5:56 am

        What kind of cream would I use….I’m from the states and would I use heavy shipping cream or another type of cream?

        Reply
        • Lee-Ann says

          December 13, 2020 at 7:41 am

          I used cream with 39% milk fat with no added thickeners. Hope that helps Toni!

          Reply
  4. Lorraine says

    January 5, 2020 at 5:15 pm

    Why don’t You just divide the recipe by 4.

    Reply
  5. Susan says

    July 16, 2020 at 8:13 am

    I am going to try these…such cute individual serves.

    Reply
    • Lee-Ann says

      July 18, 2020 at 8:58 am

      Thanks Susan!

      Reply
  6. Dawn says

    August 19, 2020 at 7:08 am

    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….

    Reply
    • Lee-Ann says

      August 19, 2020 at 9:34 am

      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

      Reply
  7. Deborah says

    August 20, 2020 at 12:43 pm

    Wonderful recipe, mine turned out perfect, I will make this recipe often!

    Reply
    • Lee-Ann says

      August 20, 2020 at 10:44 pm

      Yay! Thanks Deborah!

      Reply
  8. Jo Ann says

    August 30, 2020 at 2:27 pm

    Can the cream be substituted with something else?

    Reply
    • Lee-Ann says

      August 31, 2020 at 8:34 am

      Hi Jo Ann, I haven’t tested the recipe with a substitute for the cream. Sorry!
      L x

      Reply
  9. Flo Rebenchuk says

    September 4, 2020 at 3:35 pm

    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.

    Reply
    • Lee-Ann says

      September 4, 2020 at 3:57 pm

      That’s great Flo! Glad you enjoyed them!
      L x

      Reply
  10. Radwa says

    September 6, 2020 at 2:31 am

    Wow! looks super delicious. I can’t wait to try it.

    Reply
    • Lee-Ann says

      September 6, 2020 at 11:17 am

      Thanks Radwa!

      Reply
  11. Valerie Wright says

    September 22, 2020 at 8:37 am

    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.😋

    Reply
    • Lee-Ann says

      September 22, 2020 at 10:18 am

      My pleasure Valerie!

      Reply
  12. Kathleen says

    October 7, 2020 at 2:34 am

    How much is 800 g of potatoes and what is the F temperature equivalent of 200 C?

    Reply
    • Lee-Ann says

      October 7, 2020 at 8:51 am

      Hi Kathleen,
      800 g converts to 1.8 lbs of potatoes, and 200c is 390f.
      Hope this helps!

      Reply
  13. SYBIL says

    December 8, 2020 at 10:15 am

    Have you tried putting ingredients in a pan (8×8?) instead of individual muffin tins? It’s just me and hubby so I don’t need to get fancy.

    Reply
    • Lee-Ann says

      December 8, 2020 at 11:36 am

      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

      Reply
      • SYBIL says

        December 8, 2020 at 11:42 am

        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.

        Reply
        • Lee-Ann says

          December 8, 2020 at 6:50 pm

          Thanks Sybil x

          Reply
  14. Marlene Schaffer says

    January 19, 2021 at 1:54 am

    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.

    Reply
    • Lee-Ann says

      January 19, 2021 at 7:49 am

      800 grams is equivalent to approx 1.8 lbs, I hope this helps Marlene!
      L x

      Reply
  15. KC Garcia says

    January 19, 2021 at 3:17 am

    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!

    Reply
    • Lee-Ann says

      January 19, 2021 at 7:45 am

      Sounds yum!

      Reply

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