These dauphinoise potatoes are delicious and adorable! Single serving portions of thinly sliced potatoes are layered with cream, gruyere and fontina cheeses, baked until golden and crisp. The inside is tender and melts in your mouth! The outside is cheesy and crisp. Delish!
I have the most fun potatoes for your Thanksgiving meal!
These dauphinoise potatoes are an absolute dream – a super seriously layered scalloped potato made in a single serving tin, put together with a creamy, cheesy sauce that brings so much flavor you’ll hardly be able to stand it.
The potatoes are tender, cheesy and creamy. They pair so well with a Thanksgiving meal or heck – just about anything. They are a work of art, but they’re also a lot easier than they appear to be.
Sure, there is a lot of slicing and layering involved, but I expected them to take a very long time. They do not! The key is to layer super thin slices of potato with your cream sauce and it all marries together in the oven. I love this.
Every summer in northern Michigan, we get these potatoes at Cafe Sante. They are served with the best, buttery whitefish and the entire meal is just a dream. Sometimes I have it for three dinners the whole time we are there. Frankly, I could eat it everyday!
Their potatoes are insanely layered. I swear there are 20, 30, maybe 40 layers in this tiny square of potatoes and they basically melt in your mouth. It has been my goal for years to recreate them!
There are many ways you can make this, but I opted for the single serving muffin tin version. I think it makes it much easier to serve and keep the potato together. Plus, then it’s easy to portion out for everyone!
P.S. if you’re interested in a larger similar dish, I do have an incredible scalloped potato recipe.
This is how I make them!
In order to ensure that our potatoes are as tender as can be, we’re going to slice them and then simmer them. And we’re going to simmer them in CREAM.
Cue all the heart eyes!
And exclamation points.
Once the potatoes are fork tender, they are layered in the muffin tin with tons of gruyere cheese and fresh thyme. Oh my gosh – the gruyere is a dream for this. I use gruyere AND fontina for the melty factor. The flavor is fabulous and the texture is even better!
They bake for quite a while and the top gets golden and bubbly. It reminds me of the burnt, golden cheese on the top of mac and cheese that everyone fights over. You know, the best part?
The edges are so crisp and crunchy. The cheese gets crunchy in the best way possible, then when you slice into the potato round, the layers are super tender and soft. Unreal!
These are not only super delicious, they are incredibly cute! A bit of a pain to make, but nowhere near as difficult as I expected. And the end result is adorable and tasty!
Going to be the best Thanksgiving ever!
Dauphinoise Potatoes with Gruyere and Fontina
Dauphinoise Potatoes
These dauphinoise potatoes are delicious and adorable! Single serving portions of thinly sliced potatoes are layered with cream, gruyere and fontina cheeses, baked until golden and crisp. The inside is tender and melts in your mouth! The outside is cheesy and crisp. Delish!
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Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick spray.
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Thinly slice the potatoes to be about ⅛ inch thick. I use my mandolin for this but you can also use a knife! Place the potatoes in a large pot.
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Pour the cream and milk over the potatoes. Add the garlic, salt, pepper, sage, thyme and nutmeg. Bring the mixture to a simmer over medium heat. Simmer, until fork tender, about 8 to 10 minutes.
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Now it’s time to fill the muffin tins! Use a slotted spoon or kitchen tongs to place a few slices of potatoes into the first muffin tin. Sprinkle some cheese on top – a mix of the fontina and gruyere. Add another layer of potatoes over top, then another sprinkling of cheese. Use a spoon or small measuring cup to scoop some cream from the pot of potatoes. Stream it into the muffin tin, filling it ¾ of the way full to the top. Top with more cheese if needed. You can see my photos above!
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Repeat with all the muffin tins. The exact amount will depend on how thinly you slice your potatoes, but you should easily get 15 muffin tins of potatoes and cheese, up to 24 tins. You do not have to use all the cream in the pot! Only use enough to fill the muffin tins ¾ of the way full once they have the potatoes and cheese in them.
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Place the pans in the oven and bake for 40 to 45 minutes. Remove and let cool slightly for 5 to 10 minutes) before taking the potatoes out of tins, using a knife around the edges if they are stuck. Garnish with fresh thyme!
All that crispy cheese is mine.
