Mini Dauphinoise Potato Stacks
Welcome back to my French style potato series! Today we’re making cheesy and garlicky little dauphinoise potato stacks! Perfect to serve as a side to a protein or as nibbles at a party!
Ingredients
Directions
- 1
Preheat the oven to 200℃ (180℃ fan-forced). Melt the butter in a small pan over medium heat, add garlic, and cook for 30 seconds or until slightly brown. Add the cream, nutmeg, and season with salt and pepper. Keep warm.
- 2
Peel and trim the potatoes so each slice fits a muffin tray. Cut into thin slices using a mandolin or sharp knife and toss the slices in the cream mixture.
- 3
Grease the muffin tray and assemble the stacks, placing a small slice of cheese between every 3 potato slices. Once the muffin holes are full, top with the freshly shredded cheese.
- 4
Bake for 45 minutes, or until the stacks are cooked through, golden, and bubbly. Sprinkle with additional seasoning and fresh thyme before serving.
