Twice Baked Mini Potato Dauphinoise Potato Gratin Muffins
Indulge in the creamy, cheesy perfection of Twice Baked Mini Potato Dauphinoise Potato Gratin Muffins—an elegant twist on a classic French dish served in charming, bite-sized portions. This irresistible recipe features layers of thinly sliced Yukon gold potatoes luxuriously baked in a garlic-infused heavy cream sauce and topped with a golden crust of Gruyère and Parmesan cheeses. Seasoned with fresh thyme, salt, and black pepper, these individual gratins are baked to crispy, savory perfection in a muffin tin, offering stunning presentation and easy serving. Perfect as a show-stopping side dish or appetizer, these mini gratin "muffins" are ideal for entertaining or elevating your everyday meals. Key ingredients like Gruyère cheese and Yukon gold potatoes ensure rich flavor and creamy textures, while the twice-baked technique delivers a golden brown topping that’s hard to resist.
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Recipe Information
Ingredients
- 4 medium Yukon gold potatoes
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 cup Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or non-stick cooking spray.
Peel the Yukon gold potatoes and slice them very thinly (about 1/8-inch thick) using a mandoline or a sharp knife.
In a small saucepan over medium heat, combine the heavy cream, minced garlic, unsalted butter, fresh thyme leaves, salt, and black pepper. Heat until the butter is melted and the mixture is warm but not boiling. Set aside.
Grate the Gruyère and Parmesan cheeses, keeping them separate.
Layer the potato slices evenly in each muffin cup, slightly overlapping them. Each cup should be filled about three-quarters of the way with potato slices.
Spoon a small amount of the cream mixture over the potato slices in each cup, ensuring each slice is lightly coated. Repeat the layering process with more potato slices and cream mixture until each muffin cup is full.
Top each muffin with a sprinkle of Gruyère cheese. Save the Parmesan cheese for later.
Cover the muffin tin with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops with Parmesan cheese. Return the muffin tin to the oven and bake for an additional 20 minutes, or until the tops are golden brown and the potatoes are tender when pierced with a knife.
Let the gratins cool in the muffin tin for about 5 minutes before using a spoon or knife to carefully remove them.
Serve warm as an elegant side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3763 mg | 164% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.9 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1912 mg | 147% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
