Mini-Kartoffel-Dauphinoise (Gratin-Stapel)

Instructions:

1. Prepare the Potatoes:
   • Preheat the oven to 180°C (350°F) and butter a muffin tin or small ramekins to ensure the gratins don’t stick.
   • Wash and peel the potatoes. Slice them into very thin rounds (about 1-2 mm thick). You can use a mandolin for even slices.
   • Place the potato slices in a large bowl of cold water to prevent them from browning.
2. Make the Creamy Sauce:
   • In a saucepan, combine the heavy cream, milk, garlic, and chopped onion. Heat the mixture over medium heat, allowing the flavors to infuse. Stir occasionally to ensure the cream doesn’t burn. Season with salt and pepper to taste.
   • Once the mixture is heated through (but not boiling), remove it from the heat and set aside.
3. Assemble the Gratin Stacks:
   • Begin layering the potatoes in the muffin tin or ramekins. Place one slice of potato at the bottom, then sprinkle a little cheese on top and pour a small amount of the cream mixture over it. Repeat this process, creating several layers of potato, cheese, and cream. Finish with a generous layer of cheese on top.
   • Press the stacks down gently to ensure the layers are compact and the gratin cooks evenly.
4. Bake the Gratin:
   • Cover the muffin tin or ramekins loosely with foil to prevent the tops from burning before the potatoes are fully cooked.
   • Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 15-20 minutes until the tops are golden brown and crispy.
   • If you like your gratin extra crispy, you can broil it for a couple of minutes at the end.
5. Serve and Garnish:
   • Let the gratins rest for a few minutes before carefully removing them from the muffin tin or ramekins.
   • Serve as individual portions and garnish with fresh thyme or rosemary for a fragrant touch.

Tips for Perfect Mini-Kartoffel-Dauphinoise:

• Choosing Potatoes: Opt for waxy potatoes for the best texture, as they hold their shape well and don’t become mushy. Russets or starchy potatoes can turn too soft in this dish.
• Cheese: Gruyère is the traditional choice for Dauphinoise due to its nutty, slightly salty flavor. However, you can also mix in some Parmesan for an extra punch of flavor.
• Even Slicing: For uniform layers, try using a mandolin slicer to ensure the potato slices are evenly thin. This helps them cook evenly and absorb the creamy sauce.
• Herb Variations: While thyme and rosemary work beautifully with this dish, you can also experiment with fresh sage, parsley, or even a pinch of nutmeg for a personal touch.

Conclusion:

Mini-Kartoffel-Dauphinoise (Gratin-Stapel) is the ideal combination of crispy, creamy, and cheesy goodness in a convenient, individual portion. Whether served as a decadent side dish at a dinner party or a comforting meal on a cozy evening, this recipe is sure to impress. The layers of potatoes, rich cream, and melted cheese create a dish that’s as visually stunning as it is delicious. So, next time you’re craving a twist on the classic gratin, give these mini stacks a try—you won’t be disappointed!