These Mini Potato Dauphinoise are an elegant twist on the classic French potato dish. Thinly sliced potatoes are layered with garlic, cream, and cheese before being baked until tender, bubbling, and beautifully golden on top. Served in individual portions, they make a wonderful side dish for roast chicken, steak, holiday dinners, or any meal that deserves something a little special.
Ingredients
- 1½ pounds Yukon Gold or other waxy potatoes
- 1 cup heavy cream
- ½ cup whole milk
- 2 cloves garlic, finely minced
- 1 tablespoon unsalted butter, for greasing
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon grated nutmeg
- ½ cup grated Gruyère or Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 2 tablespoons finely grated Parmesan, for topping
Instructions
1. Prepare the Potatoes
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them very thinly, ideally about â…› inch thick. A mandoline slicer can help create evenly thin slices, but a sharp knife works as well.
Try to keep the slices similar in thickness so they cook evenly.
2. Prepare the Cream Mixture
In a saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg.
Warm the mixture over medium-low heat until it is hot and fragrant, but do not bring it to a vigorous boil.
Remove it from the heat and set aside.
3. Assemble the Mini Dauphinoise
Generously butter four to six small oven-safe ramekins or individual baking dishes.
Arrange a layer of potato slices in the bottom of each dish, slightly overlapping them.
Sprinkle with a small amount of Gruyère or Parmesan and a few thyme leaves. Add another layer of potatoes and continue layering until the dishes are nearly full.
Pour the warm cream mixture evenly over the potatoes. Gently press down on the potatoes with the back of a spoon so the cream can move between the layers.
Finish each dish with a little grated Parmesan and a few fresh thyme leaves.
4. Bake
Place the ramekins on a baking sheet to catch any bubbling cream.
Cover loosely with aluminum foil and bake for approximately 30 minutes.
Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are completely tender and the tops are golden brown and bubbling.
To check for doneness, insert a thin knife into the center. It should slide through the potato layers easily.
5. Rest and Serve
Remove the mini dauphinoise from the oven and allow them to rest for about 10 minutes before serving.
This short resting period allows the creamy sauce to settle and makes the individual portions easier to serve.
Garnish with additional fresh thyme if desired and serve warm.
Helpful Tips
The key to excellent potato dauphinoise is slicing the potatoes thinly and evenly. Thick slices may remain firm while the cream becomes overly browned.
Avoid rinsing the potato slices after cutting them. The natural starch helps thicken the cream and gives the dish its characteristic silky texture.
For an especially rich result, you can replace some of the milk with additional heavy cream. If you prefer a milder flavor, use a combination of Gruyère and Parmesan rather than Parmesan alone.
Make-Ahead Option
You can assemble the individual dishes several hours ahead of time and keep them covered in the refrigerator. Let them sit at room temperature briefly while the oven preheats, then bake as directed. Add a few extra minutes of baking time if they are still quite cold when they go into the oven.
Serving Suggestions
Mini Potato Dauphinoise pairs beautifully with roast beef, steak, roast chicken, lamb, pork, or roasted vegetables. The creamy potatoes also make an impressive side dish for holiday gatherings and dinner parties.
Serve them straight from their individual dishes while the tops are golden and the centers are creamy and tender.