RecipeTin Eats x Good Food: Individual potato Dauphinoise

Mini food is for selfish people (like me), says Nagi Maehashi.
Mini food is for selfish people (like me), says Nagi Maehashi. Photo: RecipeTin Eats

It's thoroughly satisfying to pull a big dish of potato Dauphinoise out of the oven, in all its creamy, cheesy, molten, bubbling glory. But, darn it, it's meant for sharing.

The solution? Make mini ones. You get the WHOLE THING to yourself. You're welcome.

Mini potato Dauphinoise

Serve these on the side of everything, or pass them around as a starter.

INGREDIENTS

  • 1.25kg large, long sebago potatoes (suitable shape to cut into "tubes" to fill muffin holes)
  • 50g unsalted butter
  • 2 garlic cloves, finely minced
  • ½ tsp salt
  • ¼ tsp finely ground black pepper
  • 160ml cream
  • 1 tsp fresh thyme leaves
  • 75g gruyere, sliced into 12 squares (to fit into muffin holes)
  • 75g gruyere, grated

METHOD

  1. Preheat oven to 180C fan-forced (200C conventional).
  2. Peel the potatoes. Stand them upright and trim the sides into a cylinder shape that will fit in a standard-sized muffin tin. No need to be meticulous, just as long as the potato slices can squeeze into the holes.
  3. Slice the potato cylinders into 2mm rounds using a mandolin or your excellent knife skills.
  4. Melt butter in a small saucepan over medium heat. Add garlic and saute until lightly golden.
  5. Remove from the heat and brush the muffin tin holes with the garlic butter.
  6. Add cream, salt and pepper to the remaining butter. Return the pan to medium heat, just to warm it up (don't bring to the boil). Set aside.
  7. Stack half the potato slices into the muffin tin holes. Spoon over half the garlic cream mixture. Top each stack with one cheese slice, then pile on the remaining potato slices. Spoon over the remaining garlic cream mixture and sprinkle with most of the thyme leaves.
  8. Cover the muffin tin loosely with foil then bake for 40 minutes or until the potato is just cooked – use a small sharp knife to check.
  9. Remove from oven. Discard the foil, and sprinkle the potato stacks with grated cheese. Return to oven for 10 minutes until the cheese is melted, bubbly and golden. Sprinkle with remaining thyme and serve immediately.

Makes 12 (and you don't have to share!)

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Tips

  • Grate the potato offcuts and make hash browns or vegetable fritters.
  • Any melting cheese can be used in place of gruyere.

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