These Mini Potato Dauphinoise stacks are a delightful twist on the classic French dish, making them perfect as a snack or a side dish. With layers of thinly sliced potatoes, creamy garlic-infused sauce, and rich gruyere cheese, these little stacks are baked to golden perfection in a muffin tin. They are easy to prepare and make a great snack or side dish any time of the day.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Full Recipe:
Ingredients:
Oil spray (for greasing the muffin tin)
1.2 kg (2.4 lb) starchy potatoes (such as Russet or Yukon Gold)
30g (2 tbsp) butter
2 garlic cloves, finely minced
1/2 cup heavy cream (or thickened cream)
1 tsp fresh thyme leaves (or 3/4 tsp dried thyme)
1/2 tsp salt
Black pepper, to taste
75g (2.5 oz) gruyere cheese, sliced into 12 squares to fit into muffin tin
3/4 cup gruyere cheese (or other melting cheese), shredded
Directions:
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In a saucepan, combine the oats, almond milk and cinnamon. Bring to a boil, then cook over low heat for 5 minutes, stirring constantly. Add the sliced banana before serving.
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