Mini Potato Dauphinoise Stacks
Drygast, 2023-12-27
Potato gratin, but in 2 stages
- Servings4 Portions
- AllergensMilk
- Prep Time10 min
- Rest Time120 min
- Cook Time100 min
This may be a bit over the top, but I like to prepare and then be able to control the cooking time of all the different components of a meal. Knowing that my gratin is ready and just needs to be heated up (and given a little color) makes it easier in my opinion and at the same time it's a bit fun to serve potato gratin in a slightly different format than what I'm used to.
When I use a bread pan (29cm x 10cm) it becomes a rather tall gratin with many layers. I slice the potatoes in a food processor so it also turns out quite thin slices - the last time I made this I got almost 15 layers in total.
Instead of just covering the gratin with aluminum foil, you can use another bread pan directly on the gratin and also add a weight of some kind so that the gratin is pressed and becomes even more compact.
Another option is also to use round metal rings to punch out small round towers if it fits better on the plate. You can then use a muffin tin to prepare the gratin stacks before serving as well. The only problem with that variant is that there is quite a lot of waste.
As for the potatoes, it is important to use a floury variety and not a waxy variety. When I took the photos for this recipe I used "King Edward". If you use a waxy potato, the different layers might slide apart instead of sticking together.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2145.44 kcal | 536.36 kcal | 160 kcal |
| Carbohydrates | 193.76 g | 48.44 g | 14.45 g |
| Fat | 130.34 g | 32.58 g | 9.72 g |
| Protein | 58.46 g | 14.62 g | 4.36 g |
| Sugar | 12.47 g | 3.12 g | 0.93 g |
| Salt | 5.5 g | 1.37 g | 0.41 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Preheat the oven to 180°C.
- In a small saucepan - melt the butter.
- Line a bread tin with baking paper and brush lightly with a little of the melted butter (about a teaspoon).
- Raise the temperature a little on the pan and press (or grate with a zest iron) the garlic into the melted butter. Fry for 20 seconds.
- Pour in the cream, thyme, salt and black pepper. Bring to a boil and let bubble gently for a few seconds. Remove the pan from the heat.
- Peel and slice the potatoes thinly (using a food processor is much faster).
- Alternate the potato and cream mix (use a brush for the cream mix) in layers in the bread tin. Use half of the cheese (approx. 75g) between some of the layers.
- Cover the tin with aluminum foil.
- Bake in oven, 180°C, 70 minutes. (The time varies, so test with a sharp knife at regular intervals until the potatoes are soft right through).
- Remove the foil, add the remaining cheese (approx. 75g) and bake for a further 10 minutes - just so that the cheese melts, it should not colour.
- Take out the gratin and leave to cool at room temperature.
- Put the gratin in the fridge and let cool completely.
- Preheat the oven to 200°C.
- Take the gratin out of the fridge and use the parchment paper to lift everything out of the bread tin.
- Slice the gratin into cubes (12 pieces).
- Move the cubes into an ovenproof dish.
- Bake in oven, 200°C, 20 minutes.
- Serve together with a piece of meat, grilled vegetables and sauce.