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Golden potato stacks garnished with herbs on a white plate.

Mini Potato Dauphinoise (Potato Stacks)

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
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: French
Keyword: dauphinois, gratin, potato
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 pieces
Calories: 223kcal
Author: Lola Jay

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%
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 sprigs thyme
  • 3 cloves garlic Lightly crushed
  • 2 tablespoon butter
  • 2 cups gruyere
  • 1.25 cup parmesan reserve about ½ cup for topping
US Customary - Metric

Instructions

Prep

  • Preheat your oven to 350F.
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • Shred your gruyère and parmesan and combine making sure to separately reserve ½ cup of your parmesan.
    Wash and peel your potatoes.
    Person peeling a potato with a peeler on a wooden cutting board, showcasing food preparation techniques.
  • Check that they fit in your muffin tin.
    Hand placing potato into muffin tin cavity for creative cooking.
  • If they don't, use a knife or peeler to shape them to your muffin tin.
    Hands peeling a potato with a black peeler on a wooden cutting board.
  • 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.
    Close-up of hands holding a thinly sliced potato over a mandoline slicer on a wooden cutting board.
  • 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.
    Stirring melting butter and garlic in a stainless steel pot with a wooden spoon for a cooking preparation.
  • Add in your milk, cream, salt, pepper, nutmeg, and thyme. Let simmer for 4 minutes.
    Stirring creamy broth with herbs in a stainless steel pot using a wooden spoon, cooking preparation in the kitchen.
  • Add in your potatoes and cook on low medium for 4 minutes.
    Pot of sliced potatoes simmering in creamy milk with a sprig of thyme.

Layering

  • Add about ½ teaspoon of your cream mixture to the bottom of the muffin tin. Add a layer of 4-6 potatoes from the cream.
    Empty muffin pan with batter and cheese in one cup, ready for baking.
  • Add about about a tablespoon of your gruyère and parmesan mixture.
    Muffin tin with potato slices topped with grated cheese, ready for baking.
  • Add another layer of 4-6 potato slices, a ½ teaspoon of cream, and finish off with about another tablespoon of your cheese.
    Muffin tin with sliced potatoes and cheese in one cup, ready for baking.
  • Repeat this process until all are filled. Cover with aluminum and bake for 40 minutes.
    Muffin tin filled with shredded cheese-topped potato stacks, ready for baking.
  • Remove aluminum and top each with parmesan and broil for 2 minutes or until golden.
    Golden cheesy potato stacks on a white plate with herbs in the background.

Video

Nutrition

Calories: 223kcal | Carbohydrates: 12g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 449mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 12mg | Calcium: 385mg | Iron: 1mg