Mini Potato Gratin Stacks (Dauphinoise)

• 2 2/3 lb potatoes↗
• Oil spray, for the muffin tin
• 1.06 oz butter↗
• 2 clove garlic↗
• 1/2 cup heavy cream↗
• 1 tsp thyme↗
• 1/2 tsp salt↗
• Black pepper, to taste (optional)↗
• 2 2/3 oz gruyere cheese (sliced)
• 3/4 cup gruyere cheese (shredded)

Steps

1. 1.Preheat oven to 180C (350F). Brush the 12 holes of a muffin tin with a little of the butter.▶0:08
2. 2.In the remaining butter, cook the minced garlic for 20 seconds, then add the cream and salt and simmer 30 seconds. Remove from heat.▶0:24
3. 3.Peel the potatoes and trim into cylinder shapes to fit the muffin holes, then slice into 2mm-thick rounds on a mandoline or with a sharp knife.▶0:49
4. 4.Layer potato slices into each muffin hole until about halfway up, then drizzle each stack with about 1 tsp of the cream sauce (using half the mixture).▶1:19
5. 5.Top each stack with one square of sliced gruyere.▶1:30
6. 6.Add the remaining potato slices on top until about 1cm above the tin rim, drizzle with the rest of the cream sauce, and sprinkle over most of the thyme, reserving a little for garnish.▶1:40
7. 7.Cover the tin loosely with foil and bake 40 minutes, until a knife passes through the potato with no resistance.▶1:55
8. 8.Remove the foil, sprinkle the shredded gruyere over each stack, and bake uncovered a further 10 minutes until golden.▶1:58
9. 9.Garnish with the reserved thyme, let stand 5 minutes, then lift each stack out with a tablespoon or butter knife and serve.▶2:08