Potato Au Gratin or Dauphinoise Potatoes is a side dish made using thin layers of potatoes with a creamy filling and cheese on top. These are traditionally baked in large dishes and make for a great side with roasts and steaks.
Instead of making these in a large dish, you can also prepare it as small individual stacks of potatoes in a muffin tray. I like this better as the potatoes crisp up a little better. I layer them with a little cream mix and then top it up with some cheese. The only thing that we need to take care of is to slice the potatoes thinly.
To prevent the potatoes from browning, slice the potatoes directly into some water or add them to water once you slice them. And then pat dry the pieces using a kitchen towel and layer them up.
Mini Potato Au Gratin
Course: Vegetable StarterDifficulty: Easy4
servings20
minutes45
minutes1
hour5
minutesA great potato side dish with steaks and roasts!
Ingredients
Potatoes – 5-6, thinly sliced
Butter – 2 tbsp
Garlic – 3-4 cloves, chopped
Fresh Cream – 6 tbsp
Milk – 2 tbsp
Salt – 1/2 tsp
Pepper – 1/4 tsp
Thyme – 1/4 tsp
Cheddar or Mozarella Cheese – 50 gms, grated
Dried or Fresh Thyme
Directions
- In a pan, heat the butter. Add garlic and fry till golden brown. Add the cream and milk along with salt, pepper and thyme and mix it well. Turn off the heat.
- Stack potato slices of similar size together. Place a small stack in the muffin tray cavities to cover about half the height of the cavity.
- Spoon some of the cream mix on it and sprinkle a little cheese on top. Place another stack of the potatoes and divide and pour the remaining cream mix on top. Sprinkle the remaining cheese on top along with some thyme.
- Loosely cover with an aluminium foil and bake at 220C for about 45 min till the potatoes are cooked through. A knife inserted should go in easily.
- Remove the foil and cook it uncovered for 8-10 min till top is golden brown.
