Recipes
Individual Potato Dauphinoise

Individual Potato Dauphinoise | Recipe

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Individual Potato Dauphinoise | Recipe

Name: Individual Potato Dauphinoise
Cook time: 60 min
Yield: 12 Personen
Ingredients: 2 tsp JS Potato Allrounder; 800 g waxy potatoes; 1 clove garlic; 250 ml cream; 1 tbsp butter; 150 g grated cheese (e.g. Gruyère or Cheddar); salt, pepper; fresh thyme

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

60 min

Difficulty:

Medium

Servings

Ingredients

2 tsp

Potato Allrounder
Perk up all kinds of potato dishes £0.00 £53.17/kg incl. 0% tax, excl. shipping
Discover more products
800 g

waxy potatoes
1 clove

garlic
250 ml

cream
1 tbsp

butter
150 g

grated cheese (e.g. Gruyère or Cheddar)
salt, pepper
fresh thyme

Method

Peel the potatoes and slice them very thinly (about 2 mm thick), ideally using a mandoline. Peel and finely chop the garlic.

Pour the cream into a small saucepan, add the chopped garlic and Potato Allrounder, and bring to a brief boil. Season with salt and pepper.

Preheat the oven to 180°C (top/bottom heat) and lightly grease the muffin tin with butter.

Layer potato slices into each muffin tin. Pour a little of the cream mixture over each layer and sprinkle with grated cheese. Continue layering until the tins are full, finishing with a final layer of cheese on top.

Place the muffin tin in the centre of the oven and bake for 35–40 minutes, until the potatoes are tender and the cheese is golden brown.

Remove from the oven, let the potato dauphinoise cool briefly, then carefully remove the muffins from the tin.

Nutritional information: (Per serving)

Calories
171 kcal

Carbohydrates
11 g

Protein
4.8 g

Fat
12 g

Method

Peel the potatoes and slice them very thinly (about 2 mm thick), ideally using a mandoline. Peel and finely chop the garlic.

Pour the cream into a small saucepan, add the chopped garlic and Potato Allrounder, and bring to a brief boil. Season with salt and pepper.

Preheat the oven to 180°C (top/bottom heat) and lightly grease the muffin tin with butter.

Place the muffin tin in the centre of the oven and bake for 35–40 minutes, until the potatoes are tender and the cheese is golden brown.

Remove from the oven, let the potato dauphinoise cool briefly, then carefully remove the muffins from the tin.

Nutritional information: (Per serving)

Calories
171 kcal

Carbohydrates
11 g

Protein
4.8 g

Fat
12 g

Individual potato dauphinoise

Enjoy these delicious individual potato dauphinoise muffins, a twist on the classic French dish. Made with thinly sliced potatoes and a creamy garlic sauce, each portion is seasoned with our award-winning Potato Allrounder, topped with cheese and baked till golden and perfectly crispy all over. While they may take a bit more effort, these individual potato dauphinoise muffins are a stunning side dish sure to impress your guests.

More recipes with Potato Allrounder

Looking for more ways to use our Potato Allrounder seasoning? Try it in our creamy kale and potato gratin for a wholesome twist, or add it to a rich pumpkin gratin for seasonal comfort food. For something lighter, our smashed potato salad is the perfect side dish, packed with flavour and a crispy finish. Each recipe is easy, delicious and full of flavour!

Ingredients

Servings

2 tsp

Potato Allrounder
Perk up all kinds of potato dishes £0.00 £53.17/kg incl. 0% tax, excl. shipping
Discover more products
800 g

waxy potatoes
1 clove

garlic
250 ml

cream
1 tbsp

butter
150 g

grated cheese (e.g. Gruyère or Cheddar)
salt, pepper
fresh thyme

Recipe

Individual Potato Dauphinoise | Recipe

Ingredients

Method

Individual potato dauphinoise

More recipes with Potato Allrounder

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