Muffin Tin Scalloped potatoes perfectly portioned for your dinner tonight.
How often does it happen that you find yourself using the same appliance for a stretch since you love the results? That’s what’s happened recently with me and my muffin tin. I literally fell in love with it since it’s so easy to use. Lately, I seem to be using it a lot for portion controlled side dishes. First there was rice and spinach, then some amazing mac n cheese bites. They’re not just for muffins and cupcakes!!
I love scalloped potatoes, au gratin potatoes and just about any cheesy casserole dish that contains potatoes. They’re the ultimate stick-to-your ribs comfort food. Potatoes are relatively inexpensive and oh so versatile. The bad part is that I usually eat too much at one time. This recipe is for scalloped potatoes uses the muffin tin for portion control, which I find necessary, and it’s easy. Just don’t do what I did last time.
Scalloped potatoes together in a muffin tin hasn’t always been my best friend. The last time I attempted this, I put in way too much cream in and they bubbled over like a volcano exploded in my oven. I mean it was all over!!! Cream and cheese outside the muffin tin made for some pretty undercooked potatoes. The bottom of the oven was covered and I had to clean it after that fiasco. Not my favorite chore in the world. I made a vow next time to put my muffin tin on a cookie sheet to avoid that. Simple solution, but I didn’t think about it until it was too late. Learn from my errors.
Well this time, I reduced the amount of heavy cream and I was smart enough to put my muffin tin on a cookie sheet just in case. The result was a “no muss, no fuss” scalloped potato side dish that was pretty darn tasty. If you love bacon, add some chopped bacon to the mix.