Dauphinoise Potatoes
Ingredients
- 2 lbyukon gold potatoes
thinly sliced
- 2 cheavy cream
- 2 cmilk
- 4garlic cloves
minced
- 1 tspkosher salt
- 1 tspground black pepper
- ¼ tspdried sage
- ¼ tspthyme
- ¼ tspfreshly ground nutmeg
- 8 ozgruyere cheese
freshly grated
- 8 ozfontina cheese
freshly grated
- fresh thyme
for serving
Directions
- 1
Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick spray.
- 2
Thinly slice the potatoes to be about ⅛ inch thick. I use my mandolin for this but you can also use a knife! Place the potatoes in a large pot.
- 3
Pour the cream and milk over the potatoes. Add the garlic, salt, pepper, sage, thyme and nutmeg. Bring the mixture to a simmer over medium heat. Simmer, until fork tender, about 8 to 10 minutes.
- 4
Now it’s time to fill the muffin tins! Use a slotted spoon or kitchen tongs to place a few slices of potatoes into the first muffin tin. Sprinkle some cheese on top - a mix of the fontina and gruyere. Add another layer of potatoes over top, then another sprinkling of cheese. Use a spoon or small measuring cup to scoop some cream from the pot of potatoes. Stream it into the muffin tin, filling it ¾ of the way full to the top. Top with more cheese if needed. You can see my photos above!
- 5
Repeat with all the muffin tins. The exact amount will depend on how thinly you slice your potatoes, but you should easily get 15 muffin tins of potatoes and cheese, up to 24 tins. You do not have to use all the cream in the pot! Only use enough to fill the muffin tins ¾ of the way full once they have the potatoes and cheese in them.
- 6
Place the pans in the oven and bake for 40 to 45 minutes. Remove and let cool slightly for 5 to 10 minutes) before taking the potatoes out of tins, using a knife around the edges if they are stuck. Garnish with fresh thyme!
Dauphinoise Potatoes
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About this Recipe
Looking for that impressive, creamy side dish that melts in your mouth but still has a delightful crisp? These single-serving Dauphinoise Potatoes are the answer, bringing elegance and irresistible flavor to any meal.
What makes these Dauphinoise Potatoes truly special is the thoughtful combination of rich heavy cream, milk, and a duo of Gruyere and Fontina cheeses. Baked in individual portions, you get perfectly tender potato slices cradled in a savory sauce, crowned with a golden, crisp cheese crust, setting them apart from ordinary gratins.
Prepare for an utterly comforting experience. Each adorable single-serving dish holds layers of thinly sliced Yukon Gold potatoes, infused with fragrant minced garlic, dried sage, thyme, and a hint of freshly ground nutmeg. The interior is wonderfully soft, almost custardy, dissolving on your tongue, while the exterior delivers a satisfyingly crisp, cheesy bite. It's a delightful contrast of textures and a symphony of creamy, savory flavors that makes these potatoes a true showstopper.
Customization & Variations
While Gruyere and Fontina provide a classic, nutty profile, feel free to experiment with other good melting cheeses like Comté or Emmentaler for a slightly different flavor. For a lighter touch, you could slightly adjust the cream-to-milk ratio, though the richness is part of its charm. You can also vary the herbs, adding a touch of rosemary alongside the thyme and sage for an earthy aromatic twist.
These adorable Dauphinoise Potatoes are a sophisticated side that elevates any dinner, from a simple roast chicken to an elaborate holiday feast. Garnish with fresh thyme for a beautiful presentation before serving alongside your favorite main course.