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I love dauphinoise potatoes and it’s a dish that my mum used to make when I was a child. You rarely come across them these days (or is that just me?) which is a shame because they are timeless and decadent. I decided to push the boat out and make these individual dauphinoise potatoes which are actually pretty simple and perfect if you are cooking for one.
What are dauphinoise potatoes?
Dauphinoise potatoes is a french side dish that hails from the Dauphiné region in the south-east. It includes thinly sliced potatoes that are layered and cooked in a dish of butter, cream and garlic. It’s a real classic side dish and a great accompaniment to so many dishes.
For this recipe, I replace the cream with sour cream (or creme fraiche can be used) and add cheese. It’s absolutely dreamy! Perhaps not the healthiest side dish in the world – but it’s perfect if you are entertaining!
Can these be made in advance?
Yes, they can! They are best to be assembled and then stored in the fridge until you are ready to cook. Then simply follow the baking instructions below. You can reheat them in the oven later if you have leftovers. Just be careful about overcooking the potatoes and ending up with a slushy mess – which you do not want! If you know when you are cooking them that you are going to reheat them then remove from the oven 5 minutes earlier to prevent over-cooking
Can you freeze them?
You can freeze individual dauphinoise potatoes. You can freeze them uncooked or cooked. If freezing them after cooking then make sure to wrap tightly in clingfilm so all surface areas are covered to prevent freezer burn.
As mentioned above, it’s good to try and undercooked them if you are going to freeze after baking to prevent them from overcooking when you reheat. Thaw well before reheating and for best results reheat in the oven. You can use a microwave as an alternative but they won’t be as crisp.
Do you need ramekins to make these?
You can make these in ramekins, but there are plenty of options! I actually made these in individual pudding tins which were 200ml in capacity. A 12 hole muffin tin would work well.
If you are cooking for a crowd you can make one big lot of potatoes in one big baking dish and then spoon them out at the table – which is sure to impress!
What to serve with these?
These potatoes go great with meats, poultry, fish or even a vegetarian dish. As they are cooked in quite a creamy sauce I think they are better when served with dishes that aren’t based in a sauce themselves (such as a stew or casserole) although never say never.
These would be perfectly paired with these salmon and fennel foil packets, this Mediterranean baked cod or these honey & orange lamb cutlets. Yum!
Products that work well for this recipe
Porcelain Ramekins
Mandoline Slicer – With Cut Resistant Gloves
Joseph Joseph Fold Flat Grater
Individual Dauphinoise Potatoes
- Total Time: 1 hour
- Yield: 1 1x
Description
These individual dauphinoise potatoes are a real treat and perfect for cooking in solo portions. Creamy, garlicky and cheesy – they are comfort food at its best!
The below recipe makes one individual stack – although you might find two stacks per person a more substantial portion size.
Ingredients
- 1 tsp olive oil, or cooking spray
- 100g / 3.5oz potatoes / (1/2 medium-sized potato)
- 1 tsp butter (6 g)
- 1 clove garlic, crushed
- 1 tbsp sour cream
- 1 sprig thyme (or 1/4 tsp dried thyme)
- 15 g mature cheddar, grated (1/4 cup)
- pinch nutmeg
Instructions
1. Preheat the oven to 200C/400F. Slice the potatoes very thinly. If you have a mandolin then use it. I used mine set to 3mm thickness.
2. Melt the butter in the microwave and then stir in the sour cream, garlic and thyme. Make sure not to overdo it or the butter will separate. Do it in blasts of 10-15 seconds, stirring in between.
3. Grease some small ramekins – or you can use a 12 hole muffin tin. (I actually use pudding tins which are 200ml capacity)
4. Stack the potatoes until around one third of the way up and then add a third of the sour cream mix. If it’s not runny then microwave for a few extra seconds and stir again. Add one third of the cheese.
5. Stack potatoes until another third full and repeat with the sauce and cheese. Repeat again until the tin is fully stacked but this time only add the sauce and not the cheese.
6. Place in the oven for 30 minutes then remove and gently tip the potatoes onto a baking tray. You might find it easier to place the baking tray over the top and then (using a tea towel), tip it over. Scatter over the remaining cheese and the nutmeg and place back in the oven for 5 minutes.
Notes
- If the potatoes are bigger than your ramekin then cut the slices in half so they can be easily stacked
- You can use creme fraiche instead of sour cream – or even heavy cooking cream
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 250
- Fat: 17g
- Carbohydrates: 18g
- Protein: 6g
Keywords: side, potatoes, french, cheese, vegetarian, comfort food
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