![]() Take the leftover herb cream in the bowl and evenly disperse it over the stacks.In a non-stick muffin pan, begin stacking the herb-creamed potato slices.Also, I used fresh herbs because they add an extra layer of flavor, but if you don’t have any on hand, feel free to use dried herbs. To avoid that from happening, lower the heat and stir often. Keep an eye on the cream sauce to make sure it doesn’t curdle. Toss the sliced potatoes until they are fully coated.Once the creamy sauce is ready, pour it over the sliced potatoes and add half of the gruyere and pecorino Romano cheese.Heat up until the butter is melted and the cream is warm about 5-7 minutes.In a saucepan over medium heat, add all of the sauce ingredients.To make the herb cream sauce, you’ll need: This is where the potatoes get all their flavor. Make the herb cream sauceĪfter you’ve prepped the potatoes, it’s time to make the cream sauce. Slice into thin slices, about 1/8 inch thick, and place them in a large bowl.Īchieve perfectly thin potato slices every time with a mandoline! Be sure to wear a protective cutting glove or use the guard for added safety.Start out by soaking and scrubbing the potatoes to remove any dirt.Here’s everything you need to do to prep the potatoes: Another great type of potato to use is the russet potato, but it will take a little bit more time to prepare. These are creamy and have thin skin, making them perfect to use when making au gratin style. This step takes the longest to do, but it’s so worth it!įor these au gratin stacks, I used Yukon gold potatoes. Ingredients needed to make cheesy potato gratin stacks Note: If you’ve never heard of gratin, it’s a French term describing the crust that forms on the top of a dish when it’s browned in the oven. That’s when I decided to make them in a muffin tin and made potato stacks!Īu gratin potato stacks with thinly sliced Yukon gold potatoes, soaked in thyme and sage cream, stacked high in muffin tins, and topped with shredded gruyere cheese.īaked in the oven till they are creamy, cheesy, and golden brown, this au gratin potato stack recipe is THE decadent side dish to make. This time around, I wanted to make my own version of au gratin potatoes, but with a twist. Everything from creamy mashed potatoes and crispy roasted potatoes! ![]() Potatoes make the best side dish! Thankfully, they are incredibly versatile, and you can make so many things with them. Guaranteed! Why this recipe for au gratin stacks works This recipe uses Yukon potatoes, two types of cheese, fresh herbs, and half-and-half cream to create an impressive side dish that will have your guests asking for seconds. These cute little mini gratin dauphinois stacks also make a very impressive (but really simple!) side dish for your next dinner party or family gathering.When it comes to dishes that are both delicious and impressive at the same time, au gratin potato stacks in a muffin tin are hard to beat. Spinach Mashed Potatoes - fluffy and creamy mashed potatoes, loaded with baby spinach, herbs and feta - the complete side dish. Warm Mustard Potato Salad without Mayo - potatoes paired with bacon and leek, in a tangy mustard garlic dressing, finished with fresh parsley. They are like mini individual serves of au gratin potatoes!Īnd check out their little crispy bottoms!Įxtra Crispy Potatoes - super crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle. Distribute the potato slices evenly into the muffin tin holes and bake.Add cream, parmesan & garlic to potatoes and mix to coat well.Peel your potatoes, then slice them thinly - I use a mandolin for this.Spray a 12 hole muffin tin with cooking spray and set aside.It can be scalloped potatoes, and here in Australia we call it potato bake - just to name a few! How to make mini gratin dauphinois stacks Gratin dauphinois is a french recipe of sliced potatoes mixed with cheese and milk or cream then baked. Cheesy Mini Gratin Dauphinois Potato Stacks.How to make mini gratin dauphinois stacks.
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