# Gratin Dauphinois Potato Stacks

Individual restaurant-style potato gratin stacks layered with warm garlic-infused cream and Gruyère, cooked in a water bath for a melting texture.

- Servings: 1 servings per mold
- Cuisine: French
- Category: Side
- Difficulty: medium
- Language: en

## 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)

## Instructions

1. Melt 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.
2. Add heavy cream to the remaining garlic-infused butter, stir in half of the thyme, and keep the mixture warm.
3. Cut potatoes into thin slices and use a circular tin mold to cut them into consistent shapes. Do not rinse the potatoes to retain starch.
4. Line the bottom of the tin molds with small circles of greaseproof paper (micro-touche).
5. Layer 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.
6. Place 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.
7. Remove the molds from the oven and chill in the fridge until completely cold to set.
8. Remove 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.
9. Reheat in a preheated oven at 180°C for 10 to 15 minutes until crispy and golden.
10. Finish with a sprinkle of Maldon salt and freshly chopped chives before serving.

## Equipment

- tin can
- mandoline
- pan
- greaseproof paper
- bain-marie
- cake tester
- knife
- apple 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.

## Source

- Original video: https://youtu.be/nNO50oMLYHk?si=pf8pZnRGh4UTnSVl
- Creator: Fallow
- Recipe page: https://www.cliprecipe.com/recipe/5b841cbb-2b9a-4340-a9b0-c4eb73b18206
- Extracted: 2026-10-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt