Mini Potato Dauphinois
Mini Potato Dauphinois
Ingredients
For the Infused Cream
- 1/2 cup green leek tops, chopped into 1-inch pieces
- 2 garlic cloves, smashed
- 3 fresh thyme sprigs
- 3 fresh chervil sprigs
- 3 fresh savory sprigs
- 2 cups heavy whipping cream
- 1 teaspoon Better Than Bouillon mushroom base
For the Mini Dauphinois
- 2 pounds potatoes, thinly sliced with skin on (such as Yukon Gold or Russet)
- 1 tablespoon butter, softened, for greasing muffin tin
- as needed aluminum foil, cut into 1-inch wide strips
- 2 tablespoons butter, cut into small pieces, for dotting
- 1 teaspoon fresh thyme leaves, finely chopped, for garnish
- 1/2 teaspoon flaky salt, for garnish
Instructions
- 1
Prepare the infused cream: In a small pot, combine the green leek tops, smashed garlic cloves, fresh thyme sprigs, fresh chervil sprigs, and fresh savory sprigs. Pour in the heavy whipping cream. Heat the mixture over medium-low heat until small bubbles just begin to appear around the edges; do not bring to a full boil. Add the Better Than Bouillon mushroom base and whisk until fully combined. Remove from heat and let the mixture sit for 20 minutes to infuse.
⏱️ 25 min
- 2
Strain the infused cream: After 20 minutes, strain the infused cream through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids.
⏱️ 2 min
- 3
Prepare the muffin tin: Preheat your oven to 400°F. Take a silicone muffin tin and rub the inside of each cup with the softened butter to prevent sticking. Cut strips of aluminum foil approximately 1-inch wide and 6-inches long. Place one strip in each muffin cup, forming a 'handle' that will aid in removing the cooked potatoes.
⏱️ 8 min•🌡️ 400
- 4
Prepare and layer the potatoes: Using a mandoline slicer, thinly slice the potatoes (skin on). Place the thinly sliced potatoes directly into the strained infused cream, ensuring they are thoroughly coated.
⏱️ 10 min
- 5
Assemble the dauphinois: Carefully layer the cream-coated potato slices vertically into each prepared muffin cup, creating individual stacks of potatoes. Spoon any remaining infused cream evenly over the layered potatoes in each cup. Dot the top of each potato stack with small pieces of butter and sprinkle with the fresh thyme leaves.
⏱️ 15 min
- 6
Bake the dauphinois: Transfer the muffin tin to the preheated oven and bake for approximately 35 minutes, or until the potatoes are tender and golden brown. To check for doneness, insert a thin probe (like a skewer or thermometer) into the center of a potato stack; it should go through easily.
⏱️ 35 min•🌡️ 400
- 7
Finish and serve: Once baked, remove the muffin tin from the oven and let the potatoes rest for about 5 minutes to set. Carefully lift each potato stack out of the muffin tin using the foil handles. Gently remove the aluminum foil strips from around the potatoes. Sprinkle with flaky salt before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Potato Dauphinois
Ingredients
For the Infused Cream
- 1/2 cup green leek tops, chopped into 1-inch pieces
- 2 garlic cloves, smashed
- 3 fresh thyme sprigs
- 3 fresh chervil sprigs
- 3 fresh savory sprigs
- 2 cups heavy whipping cream
- 1 teaspoon Better Than Bouillon mushroom base
For the Mini Dauphinois
- 2 pounds potatoes, thinly sliced with skin on (such as Yukon Gold or Russet)
- 1 tablespoon butter, softened, for greasing muffin tin
- as needed aluminum foil, cut into 1-inch wide strips
- 2 tablespoons butter, cut into small pieces, for dotting
- 1 teaspoon fresh thyme leaves, finely chopped, for garnish
- 1/2 teaspoon flaky salt, for garnish
Instructions
- 1
Prepare the infused cream: In a small pot, combine the green leek tops, smashed garlic cloves, fresh thyme sprigs, fresh chervil sprigs, and fresh savory sprigs. Pour in the heavy whipping cream. Heat the mixture over medium-low heat until small bubbles just begin to appear around the edges; do not bring to a full boil. Add the Better Than Bouillon mushroom base and whisk until fully combined. Remove from heat and let the mixture sit for 20 minutes to infuse.
⏱️ 25 min - 2
Strain the infused cream: After 20 minutes, strain the infused cream through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids.
⏱️ 2 min - 3
Prepare the muffin tin: Preheat your oven to 400°F. Take a silicone muffin tin and rub the inside of each cup with the softened butter to prevent sticking. Cut strips of aluminum foil approximately 1-inch wide and 6-inches long. Place one strip in each muffin cup, forming a 'handle' that will aid in removing the cooked potatoes.
⏱️ 8 min•🌡️ 400 - 4
Prepare and layer the potatoes: Using a mandoline slicer, thinly slice the potatoes (skin on). Place the thinly sliced potatoes directly into the strained infused cream, ensuring they are thoroughly coated.
⏱️ 10 min - 5
Assemble the dauphinois: Carefully layer the cream-coated potato slices vertically into each prepared muffin cup, creating individual stacks of potatoes. Spoon any remaining infused cream evenly over the layered potatoes in each cup. Dot the top of each potato stack with small pieces of butter and sprinkle with the fresh thyme leaves.
⏱️ 15 min - 6
Bake the dauphinois: Transfer the muffin tin to the preheated oven and bake for approximately 35 minutes, or until the potatoes are tender and golden brown. To check for doneness, insert a thin probe (like a skewer or thermometer) into the center of a potato stack; it should go through easily.
⏱️ 35 min•🌡️ 400 - 7
Finish and serve: Once baked, remove the muffin tin from the oven and let the potatoes rest for about 5 minutes to set. Carefully lift each potato stack out of the muffin tin using the foil handles. Gently remove the aluminum foil strips from around the potatoes. Sprinkle with flaky salt before serving.
⏱️ 10 min