If you love comfort food, then you’ll want to take note of this great idea for all of your cooking adventures! The Dauphinoise potato is a French dish that’s made with thin slices of potatoes that are covered with a creamy and cheesy sauce and baked until golden brown. It’s really simple to make and if you make these mini versions, they’re even easier to prepare and cook! Whether you serve them as an appetizer or side dish (or even as the main course!), they always taste incredible!
What are gratin stacks?
If you’re looking for a new appetizer to bring to your next dinner party, look no further than gratin stacks! These mini potatoes are crispy on the outside and soft on the inside, with creamy garlic, onion, and milk sauce. And because they are individually portioned, they take up less space in your oven and have their own individual serving of cheese. What’s not to love about that?!? 1) Gratin stacks are delicious baked potatoes topped with creamy garlic, onion, and milk sauce. This recipe is perfect as an appetizer or as a side dish at dinner. 2) To make gratin stacks you’ll need russet potatoes of similar size.
How to make dauphinoise
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2. Slice 2-3 medium-sized potatoes in half lengthwise, or until they’re about 1/4 inch thick.
- 3. Brush both sides of each potato with olive oil, then sprinkle evenly with salt and pepper to season.
- 4. Lay each potato cut-side down on the baking sheet (you can use more than one sheet if you want).
- 5. Bake for 20 minutes, flip potatoes over, and bake for an additional 10-20 minutes or until golden brown and tender inside when pierced with a fork (timing will vary depending on how thick your slices are).
How to make dauphinoise ahead of time
In order to make this dish ahead of time, make sure you have a large pan that’s oven-safe and has a lid. Preheat your oven to 350 degrees F. Lay out your potatoes on top of parchment paper or aluminum foil in an even layer. Drizzle with olive oil and season with salt and pepper. Cover with the lid and bake for 20 minutes, then remove from oven, flip potatoes over (with the paper), add cheese on top of each potato, and put back in oven for another 15-20 minutes until cheese is melted through (and potatoes are cooked). I like to serve mine on a platter lined with parchment paper so that it makes it easy to transfer them onto dinner plates without any mess!
Serving tips for dauphinoise
1- Heat oven to 400 degrees F.
2- Grease a standard-size baking dish with cooking spray or butter.
3- Cut potatoes into 1/4 inch slices and place them in a bowl of water for about 10 minutes to remove starch. Drain, then pat dry with a clean dish towel.
4- In a bowl, mix potatoes, cream, salt, and pepper until combined well.
5- Spread mixture evenly into the baking dish and bake for 30-35 minutes or until golden brown on top.
6- Remove from oven and sprinkle shredded cheese on top in an even layer; return to oven for 10 more minutes or until melted and bubbly (watch carefully so it does not burn).
7- Sprinkle with parsley before serving!
Mini-sized ingredients can be made from full-size ingredients too!
In a skillet, melt butter over medium-high heat. Add green beans and toss to coat. Add salt and pepper, to taste. Transfer to a baking dish or roasting pan that has been sprayed with nonstick cooking spray. Bake at 425 degrees for 10 minutes or until desired crispness is achieved. In a bowl combine sour cream, milk, flour, and salt; whisk until smooth. Pour over potatoes in one layer (do not stir). Sprinkle bacon pieces over top of potatoes; gently press into the sour cream mixture so they don’t fall off when you cut them in half later on!