Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe Of The Week: Cheesy Potatoes In Muffin Tins

Cheesy Potatoes In Muffin Tins

Makes 12 Servings

These little gems are delicious!I think they make a perfect side for your holiday meal.They travel well and you can make ahead.I think they are best when fresh but it can be done.

Here is what you need:

2 russet potatoes, peeled and thinly sliced

2 TBS butter

2 TBS all-purpose flour

3 cloves garlic, finely chopped

¼ cup chopped onion

¾ cup milk or half and half

½ cup freshly grated Parmesan cheese

salt and pepper to taste

sprinkle of red pepper flakes (optional)

cooking spray

chicken or vegetable stock or water to thin sauce if necessary

chopped chives or parsley for garnish

Feel free to top with some shredded cheddar cheese, you could add cooked, chopped bacon, there are endless ways to make this.

Here is what you need to do:

Spray a muffin tin with non-stick spray or you could grease it with somebutter.Preheat the oven to 400 degrees.

Over medium heat melt butter in a saucepan.Add the onions and season with a little salt and pepper. Cook until the onion starts to soften, about 5 minutes.Add in the garlic and pepper flakes (if using) and stir until fragrant, about a minute. Add the flour to the pan and whisk it until it is smooth and the flour cooks out.

Slowly incorporate milk into the flour mixture, whisking constantly until sauce is smooth and starts to thicken. Turn off the heat and whisk in the Parmesan cheese and keep stirring until it melts into the sauce. If the sauce gets too thick you can thin it with some stock or water. Taste the sauce and season as you like.

Slice the potato slices in half and divide them among the 12 muffin tin cups that you coated with non-stick spray I fill up a cup half way with potatoes, sprinkle a little salt and pepper, not too much, then place a dollop of sauce.

Then I do another layer of potatoes and then another dollop of sauce.

If you like top with some cheddar cheese, that’s what I like.

Place in the oven for 25 minutes.If you sliced your potatoes very very thin they won’t take long to cook, thicker may take longer.Test it by sliding a fork into one of the cups to see if potato is soft.

Remove from muffin tin and sprinkle with chives or parsley.

Let’s Eat!!

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