This is my take on the French classic POMME DAUPHINOISE. You can make the same recipe in one big baking dish or be more elegant by making them as little stacks. This is a lovely accompaniment to a baked fish or chicken or just as a hot appetizer with drinks. Kids and adults usually all love it and what’s not to love when there is butter, cream, potatoes and cheese!
What you need-
Putting it together-
Preheat the oven to 180C
Grease a muffin tin with some oil or butter
Peel potatoes and slice into thin slices
Combine butter, garlic, cream, salt, pepper and thyme in a saucepan. Cook for a minute till combined and the butter melted. Put aside
Stack potato slices in the muffin tin half way. Drizzle with half tsp of the cream mixture. Sprinkle a bit of cheese. Top with the remaining potato slices. Drizzle with the remaining cream and top with fresh thyme or rosemary
Cover the tray loosely with foil and bake 30 mins covered. Remove from the oven, sprinkle the remaining cheese and bake open for 10 mins until golden.
Allow to rest for 5 mins before removing from the tin.