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stacks of sliced cooked potato on a white plate
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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
Keyword potato stacks, parmesan potato stacks, mini potato stacks, mini gratin dauphinois
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*