Potato Dauphinoise is a miniature rendition of a French classic that brings forth the rich tapestry of flavors, marrying the simplicity of potatoes with the elegance of cream and a touch of fragrant thyme. Each bite is a harmonious symphony that pays homage to the culinary traditions of the Dauphiné region in southeastern France. Serve it with some Garlic Braised Short Ribs or a Creamy Chicken Dijon!
For me, Potato Dauphinoise is not just a dish; it’s a tangible connection to my French roots. The scent of thyme in the air takes me back to my grandmother’s kitchen, where the echoes of laughter and the clinking of utensils formed the backdrop to countless cherished family meals. This dish represents more than culinary excellence; it encapsulates the spirit of shared moments and the enduring love for French cuisine that runs through my veins.
History: Potato Dauphinoise
The history of Potato Dauphinoise weaves through the picturesque landscapes of southeastern France. Originating in the Dauphiné region, this dish emerged in the 18th century and has since become a celebrated icon of French cuisine. Named after the Dauphiné region, which historically referred to the heirs to the French throne, the dish signifies a culinary legacy fit for royalty.
Initially, Potato Dauphinoise was a simple preparation of thinly sliced potatoes baked in cream. Over the years, the recipe evolved to incorporate various regional influences and personal touches, transforming it into the rich and flavorful dish we know today. The layers of Yukon Gold potatoes, creamy indulgence, and aromatic thyme showcase the evolution of a humble dish into a culinary masterpiece.
Why You’ll Love This Dish
Guilty-Free Indulgence: Savor the decadence of Mini Potato Dauphinoise without the guilt. Their petite size ensures a delightful experience with fewer calories, allowing you to relish every bite without compromise.
Versatile Elegance: Whether as a side dish or the star of the show, the miniature size adds an elegant touch to any meal, making them suitable for intimate dinners or grand celebrations.
Culinary Heritage: Experience a direct link to French culinary heritage, where each layer of Mini Potato Dauphinoise tells a story of timeless traditions and flavors.
Mini Potato Dauphinoise Video
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Our Ingredients
Yukon Gold Potatoes: Yukon Gold potatoes lend their buttery richness to create a velvety texture in each layer.
Heavy Cream & Milk: The indulgent base ensures a luscious and creamy experience in every bite.
Garlic: Minced garlic adds depth, while fresh thyme introduces an aromatic layer, paying homage to French herb gardens.
Gruyère Cheese: Gruyère cheese imparts a nutty and sweet note, creating a golden crust that enhances both flavor and visual appeal.
Parmesan Cheese: Parmesan cheese adds a rich, umami flavor, complementing the creaminess of the dish.
Nutmeg: Freshly grated nutmeg elevates the flavor profile, providing warmth and aromatic complexity.
Butter: Melted butter contributes to the golden finish and decadent richness of each layer.
Fresh Thyme Leaves: The addition of fresh thyme leaves imparts a fragrant herbal essence, elevating the dish with a touch of French countryside charm.
FAQ
Can I prepare Mini Potato Dauphinoise in advance?
Absolutely! You can assemble the layers ahead of time and refrigerate until ready to bake. This makes it a convenient option for entertaining.
Can I substitute Yukon Gold potatoes with another variety?
While Yukon Gold potatoes contribute a buttery texture, you can experiment with other starchy potatoes like Russet. Keep in mind that the texture may vary slightly.
Can I use dried thyme instead of fresh?
Yes, dried thyme is a suitable substitute, but reduce the quantity by half, as dried herbs have a more concentrated flavor.
How do I achieve the perfect golden crust on top?
A combination of Gruyère and Parmesan, along with a drizzle of melted butter, contributes to the golden crust. Place in the broiler for a few minutes after baking for that golden crust.
Storing & Reheating
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore their delightful creaminess.
Freezing: These mini potato dauphinoise are great for freezing. Let cool once out the oven, and freeze in the muffin tins. Then remove and place each dauphinoise in an individual ziplock bag. Thaw in the refrigerator and reheat in the oven to maintain their delicious texture.
Mini Potato Dauphinoise (Potato Stacks)
Equipment
- 1 Mandoline optional
- 1 Muffin tin
Ingredients
- 2 lb yukon gold potatoes or any starchy potato
- 1 cup whole milk I use whole milk but you can use 2%
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1 tsp salt
- ¼ tsp black pepper
- 4 sprigs thyme
- 3 cloves garlic Lightly crushed
- 2 tbsp butter
- 2 cups gruyere
- 1.25 cup parmesan reserve about 1/2 cup for topping
Instructions
Prep
- Preheat your oven to 350F.
- Shred your gruyère and parmesan and combine making sure to separately reserve 1/2 cup of your parmesan.
- Wash and peel your potatoes.
- Check that they fit in your muffin tin.
- If they don't, use a knife or peeler to shape them to your muffin tin.
- Pat your potatoes dry and use a mandoline or knife to slice them into 1/16" thick slices.
- Set your peeled potatoes aside. Do not cover them in water. We want to keep all that starch to thicken our cream when cooking.
- Add your butter to your pan on medium heat. Lightly crush your garlic by hitting your whole cloves with the back of your knife or a mallot. Once the butter is melted, add in your garlic and sauté for 1 minute.
- Add in your milk, cream, salt, pepper, nutmeg, and thyme. Let simmer for 4 minutes.
- Add in your potatoes and cook on low medium for 4 minutes.
Layering
- Add about 1/2 tsp of your cream mixture to the bottom of the muffin tin. Add a layer of 4-6 potatoes from the cream.
- Add about about a tbsp of your gruyère and parmesan mixture.
- Add another layer of 4-6 potato slices, a 1/2 tsp of cream, and finish off with about another tbsp of your cheese.
- Repeat this process until all are filled. Cover with aluminum and bake for 40 minutes.
- Remove aluminum and top each with parmesan and broil for 2 minutes or until golden.
