• Shopping List
• Meal Planner
• Collection

Potato Tarts

Ingredients

• Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins
• By French Tart on January 03, 2007 94.20%; 36 Reviews
• Photo
• Photo by Sue Lau
• Prep Time: 15 minsTotal Time: 1 hr Serves: 4-6, Yield: 8-12 Mini Gratins
• About This Recipe
• "Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!"
• 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
• Directions
• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• 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.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• 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.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• 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!

Directions