Recipe

Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins Recipe


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Ingredients
  • salt .
  • 2 oz butter .
  • pepper .
  • freshly grated nutmeg .
  • 2 garlic cloves, peeled & crushed .
  • 2-4 oz grated emmenthaler cheese .
  • 6 large cooked potatoes, sliced thinly .
  • 5 fluid oz creme fraiche or sour cream

Directions
  • Step #1 You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
  • Step #2 Preheat the oven to 200C, 400F or Gas Mark 6.
  • Step #3 Using 1 oz of the butter, grease the muffin or Yorkshire pudding tins well.
  • Step #4 You can line the base with greaseproof baking paper for ease of removal if you wish.
  • Step #5 Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
  • Step #6 Carry on until all the potatoes are used up.
  • Step #7 Stir the creme fraiche with a wooden spoon to thin it down a bit - & then place a spoon on top of each mini potato gratin.
  • Step #8 Sprinkle top some grated cheese on top & then top each gratin with flecks of the remaining butter.
  • Step #9 Grate some nutmeg on top & bake in the oven for about 30 to 45 mins; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller! Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread! To freeze:.
  • Step #10 Freeze in the tin after assembling them & when frozen, remove & place this into zip-lock bags or plastic containers.
  • Step #11 (It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove this from the tin!).
  • Step #12 Defrost & bake on a large greased and/or lined baking tray - temperature as before; or place this into muffin/Yorkshire pudding tins to help keep their shape.
  • Enjoy the Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins recipe

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Breakfast / Eggs
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