potato dauphinoise

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can&#39;t go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Cheesy Potato Gratin Stacks (Muffin Tin)

Oil spray

1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))

/2 tbsp butter (, unsalted)

garlic (, finely minced)

heavy / thickened cream

thyme leaves ((or 3/4 tsp dried))

tsp salt

Black pepper

cheese

gruyere cheese ((or other melting cheese), shredded)

Preheat oven to 350°F/180°C (all oven types).

Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)

Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.

Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10&quot; slices using a mandolin or sharp knife.

Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.

Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.

Cheese slice: Top with cheese slice.

Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3&quot; above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).

Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.

Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.

Garnish with thyme: Sprinkle with remaining thyme.

Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)

To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Crispy layered thyme potatoes

potatoes

butter

thyme

sea salt (if

Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)

Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.

In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

Make this easy recipe for Dauphinoise Potatoes in air fryer. Creamy, cheesy and comforting, it is perfect for every occasion.

Dauphinoise potatoes in air fryer

kg Potatoes

white onion

unsalted butter

300 ml double cream

ml milk

garlic (minced)

nutmeg

salt (to taste)

tsp black pepper

bay leaves

cheddar cheese (grated)

In a microwave-safe bowl, combine the double cream, nutmeg, garlic, salt, black pepper, and bay leaves. Microwave the mixture for 2 ½ minutes until heated through. Remove the bay leaves. Add 150 ml of milk to the cream mixture and stir well.

Wash and scrub the potatoes. Peel them and slice them to a thickness of approximately ⅛ inch.

Slice the onion into ⅛ inch thickness, and loosen the rings slightly.

Grease a baking dish with unsalted butter.

Begin layering the sliced potatoes and onions in the greased baking dish, arranging them in a single layer without overlapping too much. Repeat this process until you have used all the potatoes and onions.

Pour the infused cream mixture over the layered potatoes and onions, making sure it seeps into the crevices.

Sprinkle a generous amount of grated cheddar cheese over the top.

Preheat the air fryer to 200°C (390°F).

Cover the baking dish with aluminum foil and place it in the preheated air fryer basket. Bake for 30-40 minutes. Check the potatoes for tenderness by piercing them with a knife.

Remove the foil, sprinkle the remaining cheese on top, and continue air frying for another 4-5 minutes, or until the cheese has melted and turned a beautiful golden brown.

Remove the Potato Dauphinoise from the air fryer basket and let it rest for at least 10 minutes before serving. This will allow the flavors to meld together.

Garnish with fresh thyme and serve.

Wasnt being belligerent Sandhya it was just incorrect. I am definitely going to try it your way though. I think the French would be screaming. You know what the French are like if you mess with their recipes haha.

Hi Sandya i will give this recipe a go. Looks interesting but have never heard of it with onions bay leaves and nutmeg. Normally just cream and the cooking vessel rubbed with garlic .Also in "notes" you say cuisine British. It is most definitely FRENCH hence the title. I will look forward to trying it.

These came out so good! I made these for the family and everyone wondered how I made them and asked for seconds.  Will be making this recipe again for sure.

Mine came out so well! I loved the little bit of nutmeg in the cream mixture. That made it very authentic tasting! Thank you for such a comprehensive post. Helped me feel more confident trying this new recipe.

One of my favourite potato dishes now got even easier using the airfryer. These were absolutely delicious.

Yum. So quick and easy. Freezing instructions are great so multiple batches can be made and stored in the future.

Dophinoise is my favourite potato dish in the world, but this was the first time I tried an air-fryer method! They turned out lovely and creamy, with a perfectly browned cheesy top! Thanks for the recipe!

Isn't the air fryer such a great device? Who knew you could make dauphinoise in the air fryer? Pure genius!!

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Cheesy Potato Gratin Stacks (Muffin...

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Crispy layered thyme potatoes

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Top 4 potato dauphinoise recipes from across the web

The most viewed potato dauphinoise recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Potato Gratin Stacks (Muffin...

Cheesy Potato Gratin Stacks (Muffin...

Crispy layered thyme potatoes

Dauphinoise potatoes in air fryer

The most viewed potato dauphinoise recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine