Wanted to try a new spin on a starch… and after reaching out on my Twitter, Sobey’s recommended this recipe. A nice twist to Scalloped Potatoes, but so much simpler and individual portions. I’m glad I tried this, because this will definitely be one of my side starch recipes to be used on a regular basis.
3 tbsp Olive Oil
1/2 cup finely chopped shallots
2 lb Yukon Gold potatoes (about 4 large – 1 per 2 people)
1 tbsp finely chopped fresh Thyme
1/2 tsp each salt and pepper
1 cup grated Cheddar Cheese
1/2 cup grated Parmesan cheese
Preheat oven to 400°F
Line an 8-cup muffin tin with squares of foil coated with cooking spray. Foil should extend over muffin cup to edges to create handles. Set aside.
*I used ceramic ramekins instead – it worked just as well
Peel and slice the potatoes in thin slices. In a small skillet, add oil and shallots and cook over medium heat until tender but not browned, about 2 min. Remove from heat and cool completely. In a bowl, combine potato with shallots, thyme, salt and pepper until well coated. In another bowl, combine cheddar and Parmesan.
Place a layer of potato slices in the bottom of each muffin cup. Sprinkle a heaping teaspoon of cheese mixture into each cup. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up and muffin cups are filled, finishing with cheese mixture on top
*I may add a dab of garlic butter in the middle for a tad more flavor next time
Bake on middle rack of oven until tops are golden and potatoes are tender when pierced with a fork, about 40 min. Let rest 10 min. before lifting out with foil handles and gently pulling away the foil with the tip of a knife (watch out for steam). Serve immediately.
I served it with my Lamb Shank recipe
Source – Sobey’s Baked Mini Potato Galettes