These adorable potato gratin piles are the mini version of the gratin potato (Dauphinoise). Layers of thinly sliced ​​potatoes baked in a muffin tin with cream, cheese, garlic and thyme, the best part is the crumbly caramelized cheese edges!

Serve as a potato side for dinner. Breakfast with eggs. Bite food for a party. So many options!

Mini potato gratin piles (dopinoase)

All you need to know is that these mini gratin potatoes are cheesy, creamy and ridiculously irresistible. I mean, let’s be blunt. Potatoes + cheese + cream + garlic + butter. BAM! It’s Home Run right there!

In fact, they are a sexual version of the French / Dauphinous potato gratin. I’ve said it before and I’ll say it again – everything’s better in the form of sex, not just because it’s cute. But because you get the The whole thing for yourself.

right? 🤷🏻‍♀️

Mini Dauphinous Potatoes - Pile of gratin in a muffin tin
Close-up of Dauphinoise potato species - piles of gratin

Besides not having to share, making them in mini form means you get nice golden cheese edges on each part, which may be my favorite part. There are no golden edges when making Dauphinoise the usual way!

What you need to make piles of mini potato gratin

Here is what you need to prepare these:

Ingredients in Dauphinous Potatoes - Pile of Garten
  • Potatoes – Use starch or optimal to make them airy in cooking and absorb flavor. Sabgo (the dirt-brushed potatoes common in Australia), Rust (USA), Dutch creams, King Edwards and Red Delight are all ideal.

    If you use waxed potatoes, the layers break up a bit when you cut them.

    shape – Choose long slices so that you have fewer cuts when pruned into a roll shape to cut slices that fit into thin muffins.

  • Cheese – Gruyere cheese and Swiss cheese are my favorites here, due to their melting quality and taste. Any melted cheese will work just fine – cheddar, colby, and delicious cheese. I tend not to use mozzarella because it does not have as much salt / flavor as other cheeses, but you can if you want.

    Shredded and sliced ​​- I find it best to use slices of cheese between the potato layers and over grated cheese.

  • cream – Thickened / heavy cream works best because it is thicker so it boxes better on the layers.

  • garlic – To taste, to introduce the cream sauce.

  • Thyme Classic herbal flavor for dopino.

How to make mini piles of potato gratin

Assembling each pile of gratin requires a little more effort than making one large and bubbly Dauphinoise to share. But it’s worth it – especially for the golden cheese edges you never get when you make one big gratin baking !!

1. Cut the potato slices

How to make dopey potatoes - piles of gratin
  1. Peel and cut – Peel the potatoes and then cut the base so that it is stable in an upright position. Then cut the potato to form a roll (coarse!). It does not matter if they are not a perfect round – mine does not !. Once they are cooked, you can not really tell if your potatoes are a little more hexagonal or octagonal, or even rectangular or triangular !!!

  2. Check size – The roll should be the size of the holes in the muffin tin.

  3. Potato Cylinders Repeat with the rest of the potatoes. To fill a standard 12-hook muffin tin, you will need 3 rolls of potatoes cut from 1.2 kg / 2.4 pounds of potatoes.

  4. Slice thinly Using a mandolin or a sharp knife, cut the potatoes into thin slices measuring 2 mm / 0.1 inch.

  5. Separate slices – Use your fingers to separate the slices as they have a tendency to stick. We want to make sure the ceramic sauce seeps between all the potato layers!

  6. Cream sauce – Melt the butter in a saucepan and then fry the garlic for 20 seconds or until it smells amazing. Then add the cream and salt, and cook for 30 seconds to unify the flavors.

Now, we are ready to assemble!

2. Assembling the gratin piles

How to make dopey potatoes - piles of gratin
  1. Fill up halfway – Place a pile of potato slices in a hole of the muffin tin so that they rise up halfway.

  2. Pour over cream – Drizzle about 1 teaspoon of cream over the potatoes. No need to be precise here, just use about half of the cream.

  3. Slices of cheese – A slice of cheese on top.

  4. Potatoes and cream – Above each pile is another pile of potatoes so that they are only higher than the rim of the muffin tin. We want to make them higher because they sink slightly after cooking.

    Then drizzle the remaining cream over each pile.


How to make dopey potatoes - piles of gratin
  1. Thyme Sprinkle most of the thyme over each pile. Keep a little scatter at the end. A hint of fresh thyme is a really nice finishing touch!

  2. Cover and bake Cover loosely with foil and then bake for 40 minutes at 180 ° C / 350 ° F or until the potatoes are cooked through. Check by inserting a knife to the bottom – there should be no resistance.

  3. Cheese then oven – Raise the grated cheese and return to the oven uncovered for 10 minutes or until the cheese has melted and there are some lovely golden spots on the surface.

  4. Garnish with thyme and serve! Sprinkle the rest of the thyme on top, then serve immediately!

Mini Dauphinous Potatoes - Piles of gratin on a plate
Dauphinoise - Pile of gratin

What to serve with kinds of potato gratin piles

You will want to eat them straight from the oven, and they are definitely tasty enough to do so! But in fact, they are meant to be an addition.

I tend to pull them out for special occasions when we want a little special extra. Think, holidays and festive gatherings, alongside things like:

If you’re making these for the regular midweek dinner, I wish I was you. I could eat these every day and never get tired of them. There’s a reason my nickname was a potato girl when I was growing up !! – Nagi x

Look how it’s made

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Mini Dauphinous Potatoes - Piles of gratin on a plate

Potato Grate Piles Cheese (Muffin Template)


Tap or move the mouse to resize

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you simply can not go wrong. These individually sized dishes are made in a great muffin tin as a side dish, for breakfast with eggs (and bacon!) Or as finger food for a party!


  • Preheat Oven at 350 ° F / 180 ° C (all types of oven).

  • Brush a muffin tin with butter: Melt butter in a saucepan over medium heat and then use what you need to lightly brush the holes in the muffin tin with butter. (The rest of the butter is intended for the cream sauce)

  • Cream sauce: Into the rest of the butter, add the garlic and cook for 20 seconds. Add cream and salt and then bring to a boil. Cook for 30 seconds, then remove from the heat and keep warm.

  • Sliced ​​potato: Peel the potatoes. Cut the base so that it stands upright. Then cut into cylindrical shapes that fit the pattern of my mouth. Cut into 2mm / 1/10-inch slices using a mandolin or sharp knife.

  • Assemble piles: Place slices of potato into the muffin tin so that they rise to the middle of the holes in the muffin tin. Try to adjust by size to turn them into neat piles.

  • cream: Drizzle each pile of potatoes with 1 teaspoon of cream mixture – use 1/2 of the mixture.

  • Slice of cheese: Top with a slice of cheese.

  • Above potatoes, cream and then thyme: Above each pile with the remaining potato slices so that the height is about 1 cm above the edge of the muffin tin (they sink after baking). Drizzle the rest of the cream mixture and sprinkle most of the thyme (save some for icing).

  • Baking 40 minutes: Cover with foil loosely and bake for 40 minutes or until the potatoes are ready. A small sharp knife should pass without any resistance.

  • Over cheese, bake 10 minutes: Remove from the oven, sprinkle with grated cheese and bake without foil for 10 minutes or until golden.

  • Garnish with thyme: Sprinkle with the rest of the thyme.

  • Stand for 5 minutes Then take out for serving. Use a spoon or butter knife to help keep them away. (Note 3)

  • to serve: Dinner – served as a side dish. Finger food – Serve hot as it is. Breakfast – Serve with eggs and bacon.

Recipe notes:

1. Potatoes – You should use more starchy or round potatoes as they fall apart during cooking, becoming beautiful and tender on the inside. The layers will not stick if you use waxed potatoes. The best to use are sabago (potatoes brushed in the dirt in Australia), roast (USA), Dutch creams, King Edwards, the golden delight, coliban and red puree – all work great.
shape – Get large lengths that are suitable for cutting into roll shapes.
2. Cheese – All melted cheese works just fine here, even though Gruyere is my favorite in terms of taste and melting qualities. Suisse followed her for about a second, followed by Colby and Monterey Jack, then cheddar and delicious cheese. I tend to miss the mozzarella because it has no taste like the other cheese.
3. Forward – Fantastic for preparation ahead! Bake according to a recipe and then freeze them (thaw before heating) or keep them in the fridge. They put them in a 180C / 350F oven for 10 minutes just to heat.
4. Nutrition Unit.

Nutritional information:

dose: 81PCalories: 169cal (8%)Carbohydrates: 16P (5%)protein: 5P (10%)Oil: 10P (15%)Saturated fat: 6P (38%)Polyunsaturated fat: 1PUnsaturated fat: 3Ptrans fat: 1PCholesterol: 32Mg (11%)sodium: 200Mg (9%)potassium: 371Mg (11%)fiber: 1P (4%)Sugar: 1P (1%)vitamin: 342IU (7%)Vitamin C: 5Mg (6%)calcium: 110Mg (11%)iron: 1Mg (6%)

Originally Posted in September 2015. Updated in November 2021 with an improved recipe, new tutorial photos and a better video. Save Save

Dozer’s life

Happy to help with the flush …!

This is how I deal with dishes during the days of developing great recipes for the cookbook – stack them in the baths to keep them away and then make huge fillings each time. The amount of dirty pots and pans we produce on big cooking days is quite phenomenal … !!!

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