Creamy, garlicky layered potatoes baked in muffin tins – child-sized portions that reheat beautifully.
Mini Dauphinoise Potatoes take the classic creamy bake and turn it into child-sized stacks that are easy to serve and reheat.
They feel like comfort food but can be made ahead and stored, making them a practical option for family meals or substantial snacks.
Method
Preheat the oven to 180°C and grease a muffin tin well with butter or oil.
In a jug, mix the cream, garlic, a little salt and pepper.
Layer slices of potato into each muffin cup, pouring a little cream mixture between layers and finishing with cream on top.
Sprinkle with grated cheese.
Cover loosely with foil and bake for 25–30 minutes, then uncover and bake for a further 10–15 minutes until golden and the potatoes are tender.
Allow to cool in the tin for a few minutes before carefully lifting out. Cool completely before storing or freezing.
LftOvrs app tip
In the LftOvrs app, group these under family side dishes so you remember to use them to round out quick weeknight meals.
Note how many portions fit into your favourite stainless steel container so you can portion future batches efficiently.
Why choose organic for this recipe?
Potatoes are a good candidate for buying organic because they grow in the soil and their skins can carry residues from synthetic pesticides and fungicides used in conventional systems.
If you’re using cream and cheese, choosing organic dairy means supporting farms that manage land with fewer synthetic fertilisers and maintain higher welfare standards for cows, which many families value when dairy features regularly in children’s diets.
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See also: using-leftover-potatoes, family-comfort-food
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