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Mini Gratin Potato Towers

Delightful individual potato towers layered with creamy garlic sauce and Gruyere cheese, perfect for impressing guests or enhancing family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: French
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Towers
  • 1.2 kg yellow flesh potatoes, thinly sliced (about 2.65 lbs)
  • 30 g unsalted butter, melted (about 2 tablespoons)
  • 2 cloves garlic, finely minced
  • 120 ml fresh cream (about ½ cup)
  • 5 g fresh thyme leaves (or 3 g dried thyme, about 1 teaspoon)
  • 2.5 g fine salt (about ½ teaspoon)
  • Freshly ground black pepper to taste
  • 75 g Gruyere cheese, cut into 12 squares (about 2.65 oz)
  • 90 g grated Gruyere cheese (about 3.17 oz)
  • Grated Parmigiano Reggiano to taste
  • Fresh thyme sprigs for garnish

Method
 

Preparation
  1. Preheat oven to 180°C (350°F) and grease a 12 cavity muffin tin.
  2. In a bowl, mix melted butter, minced garlic, fresh cream, and thyme; season with fine salt and freshly ground black pepper.
  3. Layer potato slices in the muffin molds, pouring the cream mixture in between the layers.
  4. Add Gruyere squares strategically as you build your towers.
  5. Once assembled, top with grated Gruyere cheese and a sprinkle of Parmigiano Reggiano.
Baking
  1. Cover the muffin tin with aluminum foil and bake for 40 minutes.
  2. After that, uncover and bake for an additional 10 minutes, or until the tops are golden brown and crispy.

Notes

Mini Gratin Potato Towers are best served warm and fresh out of the oven, allowing the cheese to be beautifully melty. Garnish with fresh thyme sprigs. These towers pair splendidly with grilled meats or as an elegant side.