Best Rosti Dauphinoise Recipes

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CHEESY POTATO GRATIN STACKS (MUFFIN TIN)



Cheesy Potato Gratin Stacks (Muffin Tin) image

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Provided by Nagi | RecipeTin Eats

Categories     Finger Food     Side

Time 1h

Number Of Ingredients 10

Oil spray
1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
30g /2 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup heavy / thickened cream
1 tsp fresh thyme leaves ((or 3/4 tsp dried))
1/2 tsp salt
Black pepper
75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
3/4 cup gruyere cheese ((or other melting cheese), shredded)

Steps:

  • Preheat oven to 350°F/180°C (all oven types).
  • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
  • Cheese slice: Top with cheese slice.
  • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
  • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  • Garnish with thyme: Sprinkle with remaining thyme.
  • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Nutrition Facts : ServingSize 81 g, Calories 169 kcal, Carbohydrate 16 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
  • Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
  • Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
  • Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  • Remove from oven and grate nutmeg over top just before serving.

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