Muffin Tin Scalloped Potatoes
2 garlic cloves, minced fine
12 Tablespoons heavy cream
Salt and Pepper to taste
1 medium shallot, cut into rings
1/2 cup Swiss cheese, grated
2 medium yukon gold potatoes, thinly sliced (I use a mandolin)
1 Tablespoon dried Thyme
Pre-heat your oven to 400 degrees and spray your muffin tin with cooking spray. For this recipe, I like to use a butter flavor cooking spray.
Mix the garlic with the heavy cream. Set aside. Salt and pepper to taste
Stack the potato slices, cheese and shallot rings into each muffin tin, alternating as you go making sure you have cheese as the top layer. Do not stack the cups to overflowing. Trust me on this one as I learned this the hard way last time.
Add 1 tablespoon of the cream mix and add to each cup. If there is some left over, divide it between the 12 cups. I cannot stress enough not to overflow. Sprinkle each cup with an equal amount of the dried thyme.
Cover the muffin pan with foil, place it on a cookie sheet and put it in the oven. Bake for 35 minutes. Remove the foil, place back in the oven without foil and bake for an additional 10 minutes until your swiss cheese golden brown and the liquid has absorbed.
Let stand for about 5 minutes and carefully loosen the cups with a knife and serve.
No muss, no fuss!! Success and without cream and cheese dripping down everywhere. It’s always better when the food stays in the bake ware, don’t you think? The potatoes were tender and full of flavor. I like mine pretty cheesy so I made sure there was plenty in there and used Swiss cheese to give it a more edgy flavor. I also like using the shallots over onions sometimes because they are not as strong a flavor to me.
How do you like your potatoes?
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