Cheesy Mini Potato Dauphinoise Recipe: The Perfect Muffin Tin Gratin Stacks 🧀
If you love creamy potatoes but hate sharing the crispy edges, I have something special for you. These Mini Potato Gratin Stacks are the answer. They are basically the cute, individual version of the classic French Potato Gratin or Dauphinoise.
I truly believe that almost everything is better in mini form. It is not just about how they look on the plate. When you make a big tray of Dauphinoise, only a few people get those golden, cheesy edges. By using a muffin tin, every single person gets their own little tower of cheesy joy with crispy bits all around the sides.
Potatoes, cream, garlic, and butter—it is a winning team. These are perfect for a fancy dinner or even just a cozy night in. I think you might find yourself making these more often than the big version!
🥘 What You Need: Ingredients
To get that authentic French Creamy Potatoes taste, choosing the right potato is huge. You want starchy ones so they soak up all that garlic cream.
| Ingredient | Amount | Notes |
| Starchy Potatoes | 1.2 kg (2.4 lb) | Use Russet, Sebago, or King Edwards |
| Unsalted Butter | 30g (2 tbsp) | Melted for the tin and the sauce |
| Garlic Cloves | 2 cloves | Minced very finely |
| Heavy Cream | 1/2 cup | Thickened cream works best |
| Fresh Thyme | 1 tsp | Dried works too (use 3/4 tsp) |
| Salt | 1/2 tsp | Essential for flavor |
| Black Pepper | To taste | Freshly cracked is best |
| Gruyere Cheese (Slices) | 75g (2.5 oz) | Cut into 12 small squares |
| Gruyere Cheese (Shredded) | 3/4 cup | For that golden bubbly top |
| Oil Spray | As needed | To prevent sticking |
👩🍳 Step-by-Step Guide to Perfection
1. Prep the Oven and Tin
Start by preheating your oven to 180°C (350°F). Melt your butter in a small pan. Use a little bit of it to brush the inside of your muffin tin holes. This helps the potatoes slide out later and adds a nice buttery crust.
2. Make the Garlic Cream Sauce
In the same pan with the rest of the butter, toss in your minced garlic. Let it cook for about 20 seconds until it smells amazing. Pour in the heavy cream and salt. Let it simmer gently for 30 seconds. This infuses the cream with that garlic punch. Remove it from the heat and keep it nearby.
3. Slicing the Potatoes
Peel your potatoes. I find it helpful to trim the base so they stand up straight. Trim the sides to make a rough cylinder shape that fits inside your muffin tin holes. Don’t worry if they aren’t perfect circles! Slice them very thinly—about 2mm or 1/10 of an inch. A mandolin is your best friend here, but be careful with your fingers!
4. Build the Stacks
Place your potato slices into the muffin tin holes until they are halfway full. Drizzle about a teaspoon of the garlic cream over each one.
Wait till you see the secret ingredient for extra tip to make the recipe perfect
Place one square of Gruyere cheese in the middle of each stack. This creates a gooey hidden center. Finish by adding more potato slices until they are about 1cm higher than the rim of the tin. They will shrink a bit as they bake, so a little height is good!
“Don’t skip the storage trick — it’s at the end of the post”
5. The First Bake
Drizzle the rest of the cream over the tops and sprinkle with most of the thyme. Cover the tin loosely with a piece of foil. Bake for 40 minutes. You can check if they are done by poking a knife through the center; it should slide in like butter.
6. The Cheesy Finish
Take the foil off. Sprinkle the shredded Gruyere over each stack. Pop them back in the oven for about 10 more minutes. You want that cheese to be melted and bubbly with those beautiful brown spots.
Why You’ll Love This Recipe ✨
- Individual Portions: No more fighting over the best scoop from the casserole dish.
- Golden Edges: Every stack has crispy, cheesy sides thanks to the muffin tin.
- Starch Sides For Dinner: They look like they came from a high-end restaurant.
- Simple Ingredients: You likely have almost everything in your kitchen right now.
⏱️ Time and Servings
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 12 mini stacks
🛠️ Kitchen Tools Needed
- Standard 12-hole muffin tin
- Mandolin slicer (or a very sharp knife)
- Small saucepan
- Pastry brush
- Aluminum foil
💡 Recipe Notes and Tips
| Feature | Advice |
| Potato Type | Avoid waxy potatoes; the layers will just slip apart. |
| Cheese Choice | Gruyere is king, but Swiss or Sharp Cheddar are great too. |
| Sticking | If the stacks stick, run a butter knife around the edges. |
| Slicing | Keep slices uniform so they all cook at the same rate. |
🥗 Serving Suggestions
These Mini Potato Gratin Stacks are so versatile. I think they are the perfect Starch Sides For Dinner alongside a juicy steak or a roast chicken.
- The Roast Dinner: Serve with a standing rib roast or roast pork with crackling.
- The Light Lunch: Pair two stacks with a crisp green salad and a lemon vinaigrette.
- The Breakfast: Serve one alongside poached eggs and crispy bacon.
- The Drink: A chilled glass of Chardonnay or a sparkling water with lime cuts through the richness beautifully.
🧼 Storage and Reheating
If you have leftovers (which is rare!), you can keep them in an airtight container in the fridge for up to 3 days.
To Reheat: I suggest putting them back in the oven at 180°C (350°F) for about 10 minutes. This keeps the edges crispy. A microwave works if you are in a rush, but the cheese won’t be as crunchy. You can even freeze them! Just thaw them before reheating.
⚠️ Common Mistakes to Avoid
- Slicing too thick: If the slices are too chunky, they won’t get that “melt-in-your-mouth” feel.
- Skipping the foil: If you don’t cover them, the tops will burn before the middle is cooked.
- Too much cream: Don’t drown them! You want enough to coat, but they shouldn’t be swimming or they will get soggy.
- Using Mozzarella only: It melts well but lacks the saltiness needed for a true Dauphinoise.
🌿 Health Benefits of Potatoes
While this is a decadent dish, potatoes themselves offer some value:
- Potassium: Great for heart health and muscle function.
- Vitamin C: Supports your immune system.
- Fiber: Especially if you leave a little skin on, though we peeled them here for texture.
- B6: Helps with brain health and mood.
📊 Nutrition Breakdown (Per Serving)
| Metric | Amount |
| Calories | 169 kcal |
| Protein | 5g |
| Fat | 10g |
| Carbohydrates | 16g |
| Sodium | 200mg |
| Calcium | 110mg |
❓ Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake them fully, let them cool, and keep them in the fridge. Just reheat in the oven before your guests arrive.
What if I don’t have a mandolin?
A sharp chef’s knife works fine. Just take your time to get the slices as thin as possible. Perhaps practice on one potato first!
Can I use milk instead of cream?
I wouldn’t recommend it. The cream has the fat needed to thicken into a sauce. Milk might curdle or stay too watery.
Is Gruyere necessary?
It is the classic choice for Delicious French Food, but Swiss cheese is a very close second if you can’t find it.
✨ Final Thoughts
These little potato stacks are such a joy to make and eat. There is something so satisfying about the way the garlic cream soaks into the layers. I think once you try this muffin tin method, you might find it hard to go back to a standard casserole. It is a simple way to make a weeknight meal feel like a Special Recipes Dinner. Give them a try, and don’t forget to save a few of those crispy edges for yourself!
