Mini dauphinoise potatoes
These are a joy – individual moulds of dauphinoise! Plus they are an easy way to serve potatoes for a special supper. Dariole moulds are little domed metal pudding moulds which are so useful and perfect for all sorts of dishes, including small syrup sponge puddings, pâté and panna cotta.
Equipment and preparation: You will need eight metal dariole pudding moulds.
Ingredients
- 30g/1oz butter, melted
- 300ml/½ pint double cream
- 1 garlic clove, crushed
- 115g/4oz mature Cheddar, grated
- 700g/1lb 9oz medium potatoes, peeled and cut into very thin slices
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould.
Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.
Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished.
Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes.
Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.
Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot.
Recipe Tips
These can be cooked up to 1 hour ahead and reheating to serve. They’re not suitable for freezing.