Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt and pepper to taste
- 6 large cooked potatoes sliced thinly
- 2 cloves garlic peeled & crushed
- 5 ounce creme fraiche or 5 ounces sour cream
- 2 ounce emmenthaler cheese grated
- 2 ounce butter
- nutmeg freshly grated
- Carbohydrate 0.7624414158 g
- Cholesterol 24.2635950075 mg
- Fat 9.17730056726875 g
- Fiber 0.0157499992847443 g
- Protein 0.47397195510625 g
- Saturated Fat 5.63528976444812 g
- Serving Size 1 1 Serving (33g)
- Sodium 74.00126155 mg
- Sugar 0.746691416515256 g
- Trans Fat 0.808774662353127 g
- Calories 86 calories
Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper. Carry on until all the potatoes are used up. Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter. Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller! Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
