Gratin Dauphinois Potato Stacks

Name: Gratin Dauphinois Potato Stacks
Yield: 1 servings per mold
Cuisine: French
Ingredients: a healthy amount butter; garlic thinly sliced; a bit heavy cream; to taste fresh thyme; gruyère cheese sliced; agria potato thinly sliced; maldon salt; chives finely chopped

Serves 1

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Gratin Dauphinois Potato Stacks

youtube.com

Serves 1

Directions

1Melt butter in a pan over heat and brown it slightly, then add the thinly sliced garlic. Soften the garlic for 4 to 5 minutes until translucent without browning, then remove and reserve.
2Add heavy cream to the remaining garlic-infused butter, stir in half of the thyme, and keep the mixture warm.
3Cut potatoes into thin slices and use a circular tin mold to cut them into consistent shapes. Do not rinse the potatoes to retain starch.
4Line the bottom of the tin molds with small circles of greaseproof paper (micro-touche).
5Layer the potato stacks: place potato slices, pour in a touch of warm cream, add a slice of Gruyère, some confit garlic, and a bit of thyme. Repeat, pressing down to ensure potatoes are submerged.
6Place the filled molds in a bain-marie with boiling water reaching most of the way up the sides, and cook in the oven at 150°C for 45 to 50 minutes.
7Remove the molds from the oven and chill in the fridge until completely cold to set.
8Remove the stacks from the molds, cut a hole in the center of each, insert a piece of Gruyère, and replace the top. Sprinkle with additional grated cheese.
9Reheat in a preheated oven at 180°C for 10 to 15 minutes until crispy and golden.
10Finish with a sprinkle of Maldon salt and freshly chopped chives before serving.

Ingredients

a healthy amount butter
garlic, thinly sliced
a bit heavy cream
to taste fresh thyme
gruyère cheese, sliced
agria potato, thinly sliced
maldon salt (optional)
chives, finely chopped (optional)

Equipment

tin canmandolinepangreaseproof paperbain-mariecake testerknifeapple corer

Tips

Use a tin can (like a bean tin) as a mold if you don't have ring molds.
Peeling potatoes is optional; leaving the skin on is fine if preferred.
Save the potato trimmings for a Spanish omelet.
Over-season the cream rather than the potatoes to avoid drawing out water from the spuds.
Use an apple corer to insert the extra cheese into the middle of the stack.
These can be prepared 90% of the way ahead of time and reheated in the oven.

Gratin Dauphinois Potato Stacks

Serves 1

youtube.com

Gratin Dauphinois Potato Stacks

youtube.com

Serves 1

Directions

1Melt butter in a pan over heat and brown it slightly, then add the thinly sliced garlic. Soften the garlic for 4 to 5 minutes until translucent without browning, then remove and reserve.
2Add heavy cream to the remaining garlic-infused butter, stir in half of the thyme, and keep the mixture warm.
3Cut potatoes into thin slices and use a circular tin mold to cut them into consistent shapes. Do not rinse the potatoes to retain starch.
4Line the bottom of the tin molds with small circles of greaseproof paper (micro-touche).
5Layer the potato stacks: place potato slices, pour in a touch of warm cream, add a slice of Gruyère, some confit garlic, and a bit of thyme. Repeat, pressing down to ensure potatoes are submerged.
6Place the filled molds in a bain-marie with boiling water reaching most of the way up the sides, and cook in the oven at 150°C for 45 to 50 minutes.
7Remove the molds from the oven and chill in the fridge until completely cold to set.
8Remove the stacks from the molds, cut a hole in the center of each, insert a piece of Gruyère, and replace the top. Sprinkle with additional grated cheese.
9Reheat in a preheated oven at 180°C for 10 to 15 minutes until crispy and golden.
10Finish with a sprinkle of Maldon salt and freshly chopped chives before serving.

Ingredients

a healthy amount butter
garlic, thinly sliced
a bit heavy cream
to taste fresh thyme
gruyère cheese, sliced
agria potato, thinly sliced
maldon salt (optional)
chives, finely chopped (optional)

Equipment

tin canmandolinepangreaseproof paperbain-mariecake testerknifeapple corer

Tips

Use a tin can (like a bean tin) as a mold if you don't have ring molds.
Peeling potatoes is optional; leaving the skin on is fine if preferred.
Save the potato trimmings for a Spanish omelet.
Over-season the cream rather than the potatoes to avoid drawing out water from the spuds.
Use an apple corer to insert the extra cheese into the middle of the stack.
These can be prepared 90% of the way ahead of time and reheated in the oven.