Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 large cooked potatoes, sliced thinly
• 2 garlic cloves, peeled & crushed
• 5 fluid ounces creme fraiche or 5 fluid ounces sour cream
• 2 -4 ounces grated emmenthaler cheese
• 2 ounces butter
• freshly grated nutmeg
• salt
• pepper

Recipe

• 1 you will need a deep 12 hole muffin tin or 2 x 4 hole yorkshire pudding tins.
• 2 preheat the oven to 200c, 400f or gas mark 6.
• 3 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.
• 4 arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• 5 carry on until all the potatoes are used up.
• 6 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.
• 7 sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• 8 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!
• 9 serve with all types of daubes, casseroles, stews, roast dinners or as a light lunch with crisp green salad & crusty french bread!
• 10 to freeze:.
• 11 freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(it is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• 12 defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/yorkshire pudding tins to help keep their shape. i never need to do this - please see my photos,it's up to you!