Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

Ingredients

• 6 large cooked potatoes, sliced thinly
• 2 garlic cloves, peeled & crushed
• 5 fluid ounces creme fraiche or sour cream
• 2-4 ounces grated emmenthaler cheese
• 2 ounces butter
• freshly grated nutmeg
• salt
• pepper

Directions

1. 1

   You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.

2. 2

   Preheat the oven to 200C, 400F or Gas Mark 6.

3. 3

   Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.

4. 4

   Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.

5. 5

   Carry on until all the potatoes are used up.

6. 6

   Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.

7. 7

   Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.

8. 8

   Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!

9. 9

   Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!

10. 10

    To freeze:.

11. 11

    Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).

12. 12

    Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!