Mini Potato Dauphinoise

70 mins
Serves 1
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Directions

  1. 1Heat 3 cups of heavy cream in a saucepan until just boiling.
  2. 2Heat 3 cups of heavy cream in a saucepan until just boiling.
  3. 3Heat 3 cups of heavy cream in a saucepan until just boiling.
  4. 4Add a couple of crushed garlic cloves, rosemary, thyme, and sage to the cream.
  5. 5Add a couple of crushed garlic cloves, rosemary, thyme, and sage to the cream.
  6. 6Add a couple of crushed garlic cloves, rosemary, thyme, and sage to the cream.
  7. 7Take the cream mixture off the heat once it starts to boil.
  8. 8Take the cream mixture off the heat once it starts to boil.
  9. 9Take the cream mixture off the heat once it starts to boil.
  10. 10Let the cream mixture steep for 20 minutes.
  11. 11Let the cream mixture steep for 20 minutes.
  12. 12Let the cream mixture steep for 20 minutes.
  13. 13Salt the hot cream heavily.
  14. 14Salt the hot cream heavily.
  15. 15Salt the hot cream heavily.
  16. 16Taste the cream to ensure it's slightly salty.
  17. 17Taste the cream to ensure it's slightly salty.
  18. 18Taste the cream to ensure it's slightly salty.
  19. 19Spray the inside of a muffin tray with oil.
  20. 20Spray the inside of a muffin tray with oil.
  21. 21Spray the inside of a muffin tray with oil.
  22. 22Make small handles out of aluminum foil and place them inside each muffin cup.
  23. 23Make small handles out of aluminum foil and place them inside each muffin cup.
  24. 24Make small handles out of aluminum foil and place them inside each muffin cup.
  25. 25Peel Yukon Gold potatoes.
  26. 26Peel Yukon Gold potatoes.
  27. 27Peel Yukon Gold potatoes.
  28. 28Strain the steeped cream directly into a bowl.
  29. 29Strain the steeped cream directly into a bowl.
  30. 30Strain the steeped cream directly into a bowl.
  31. 31Slice the peeled potatoes on a mandoline using setting number two, directly into the cream mixture.
  32. 32Slice the peeled potatoes on a mandoline using setting number two, directly into the cream mixture.
  33. 33Slice the peeled potatoes on a mandoline using setting number two, directly into the cream mixture.
  34. 34Fill the muffin cups with the potato slices.
  35. 35Fill the muffin cups with the potato slices.
  36. 36Fill the muffin cups with the potato slices.
  37. 37Pour the remaining cream over the potatoes in the muffin cups.
  38. 38Pour the remaining cream over the potatoes in the muffin cups.
  39. 39Pour the remaining cream over the potatoes in the muffin cups.
  40. 40Dot each potato cup with a tiny bit of butter and a little bit of Maldon salt.
  41. 41Dot each potato cup with a tiny bit of butter and a little bit of Maldon salt.
  42. 42Dot each potato cup with a tiny bit of butter and a little bit of Maldon salt.
  43. 43Bake in a 400-degree Fahrenheit oven for about an hour.
  44. 44Bake in a 400-degree Fahrenheit oven for about an hour.
  45. 45Bake in a 400-degree Fahrenheit oven for about an hour.
  46. 46Let them set for about 10 minutes after baking.
  47. 47Let them set for about 10 minutes after baking.
  48. 48Let them set for about 10 minutes after baking.
  49. 49Serve on a cake stand.
  50. 50Serve on a cake stand.
  51. 51Serve on a cake stand.

Ingredients

  • 3 cups heavy cream
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig sage
  • 1 sprig sage
  • 1 sprig sage
  • oil
  • oil
  • oil
  • Yukon Gold potatoes
  • Yukon Gold potatoes
  • Yukon Gold potatoes
  • butter
  • butter
  • butter
  • Maldon salt
  • Maldon salt
  • Maldon salt

Equipment

saucepanmuffin trayaluminum foilmandolinebowlstraineroven

Tips

  • For an easier version, skip peeling potatoes or steeping cream with herbs and garlic.
  • Potatoes soak up a lot of salt, so the cream should taste a little salty.