Mini Gratin Dauphinois Tartlets
Mini Gratin Dauphinois Tartlets
Prep: 35 min • Cook: 40 min. Individual gratin dauphinois baked in muffin tins, creating charming and portion-controlled mini tartlets. Ideal for entertaining or as a sophisticated appetizer, retaining all the creamy potato goodness.
- Preparation time
- 35 min
- Cooking time
- 40 min
- Total time
- 1 hr 15 min
- Servings
- 12
Instructions
Preparation
- 1Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter.
- 2In a large pot, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally.
Assembly and Baking
- 1Add the thinly sliced potatoes to the simmering cream mixture. Cook for 5-7 minutes, stirring gently, until the potatoes are slightly tender but still firm.
- 2Using tongs, carefully arrange the potato slices in concentric circles in each muffin cup, overlapping them to form a rosette. Ensure each cup is filled tightly.
- 3Pour the remaining cream mixture evenly over the potatoes in each muffin cup, filling them almost to the brim.
- 4Sprinkle grated Parmesan cheese over the top of each mini gratin.
- 5Bake for 35-40 minutes, or until the tops are golden brown and bubbling, and the potatoes are tender when pierced with a fork. If tops brown too quickly, loosely tent with foil.
- 6Let the tartlets cool in the muffin tin for 5-10 minutes before carefully removing them with a small offset spatula or butter knife.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 8 g
- Fat
- 28 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 8 g |
| Fat | 28 g |
| Carbs | 16 g |
Tips
- Slice potatoes uniformly thin, preferably with a mandoline, for even cooking and a beautiful present
- Don't overcrowd the muffin cups; pack the potatoes snugly for structural integrity.
- Serve warm as an elegant appetizer or a sophisticated side dish.