Side dish - Scalloped potatoes in muffin tins recipes

Author: Marissa Pope  

Alternating layers of sweet potato and potato are stacked in a muffin tin and cooked up with two types of cheese (mozzarella and Gruyere) a little butter, cream, and a hint of fresh rosemary. These little individual portions are intensely delicious with creamy parmesan and fresh thyme.

Mediterranean Individual Scalloped Potatoes Recipe

Thin potato slices stacked in a muffin tin with layers of creamy Italian herb butter and a cheesy top.
Provided by: Omaily Lucas
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mediterranean
Number of ingredients: 7
  • 1 kg large potatoes (peeled and sliced thinly)
  • 50 gr unsalted butter
  • 2 cloves of garlic
  • 1 tsp Italian herbs
  • Salt & pepper (to taste)
  • 150 gr mozzarella cheese (shredded)
  • Oil spray
How to cook:
  1. Preheat the oven to 375 degrees.
  2. Add the unsalted butter in a bowl and using a garlic presser add the garlic to it. Add the Italian herbs and softened the butter for 30 seconds in the microwave. Mix everything well and season with salt and pepper.
  3. Spray the tin with oil and place one slice of potato in the hole. Add one blop of butter and then place one more potato on top. Repeat this till the hole is fully filled. Top the stacker off with some cheese. Make more stacks with the remaining potatoes and butter.
Notes: SCALLOPED POTATOES IN MUFFIN TINS RECIPES All, Cream together the butter, sugar, yolks, and milk. Add remaining ingredients (per recipe below) and of course mashed bananas. 4. Gently fold in …

Two Cheese Scalloped Potato Stacks

Two Cheese Scalloped Potato Stacks
Two Cheese Scalloped Potato Stacks- Alternating layers of sweet potato and potato are stacked in a muffin tin and cooked up with two types of cheese (mozzarella and Gruyere) a little butter, cream, and a hint of fresh rosemary.
Provided by: Susan |
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10
  • 1 ½ lbs. potatoes/sweet potatoes (or combo- like I used. =approx. 1 med to large sweet potato + 1 med to large russet potato)
  • 1 tsp chopped fresh rosemary divided
  • ¼ cup grated mozzarella cheese
  • ¼ cup grated Gruyere cheese
  • 1 Tbsp butter
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 1 clove garlic (pressed)
  • Pepper (to taste)
  • Fresh rosemary or thyme (for garnish)
  • Serving Size: 1 serving
  • Calories: 77.4 kcal
  • Carbohydrate: 7.7 g
  • Protein: 2.1 g
  • Fat: 4.3 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 14.7 mg
  • Sodium: 82.8 mg
  • Fiber: 1.1 g
  • Sugar: 0.4 g
How to cook:
  1. Preheat oven to 375F. Spray muffin tin (traditional 12 muffin tin) with cooking oil.
  2. Peel potatoes/sweet potatoes and slice thinly, preferable with a mandoline. Layer slices in muffin tin (smaller in diameter slices on the bottom, until half way up the muffin tin. (approx. 4-6 slices). Sprinkle the mozzarella cheese on top of slices. Divide half the chopped rosemary and sprinkle over each stack. Layer remaining potato slices (approx. 4-6 more to each stack) . (I alternated potato/sweet potato/potato/sweet potato, but you can layer however you like)
  3. In a microwave safe bowl, heat butter,cream, salt, garlic and pepper for 30 seconds. Pour approx. 1 tablespoon of cream mixture over each potato stack.
  4. Cover with aluminum foil, loosely and bake for 30 min. Remove foil and add Gruyere cheese. Bake an additional 5-7 min. uncovered, until cheese is bubbly and begins to brown. If you want cheese to be extra bubbly and brown you could zap under the broiler for 2-3 min. ( I did) Remove from oven and let sit for 5-10 min. before serving. Run a knife around the sides of the stacks to help loosen and make removing from the muffin tin easier. Garnish with remaining rosemary (or thyme).
Notes: Individual Potato Gratins Recipe, Preheat oven to 375 degrees F. Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and …

Parmesan Scalloped Potato Stacks Recipe

Parmesan Scalloped Potato Stacks Recipe
These little individual portions are intensely delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the...
Provided by: lauramae
Yields: 0 servings
Number of ingredients: 8
  • 2 garlic cloves
  • 1 shallot
  • 2 cups half and half *
  • 1 cup + 1/2 cup Parmesan, freshly grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 3 to 4 small to medium baking potatoes
How to cook:
  1. Note: These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.
  2. Preheat oven to 400°F. Generously butter a 12 cup muffin tin.
  3. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.
  4. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
  5. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.
  6. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.
Notes: Crispy Parmesan Potato Stacks (Muffin Tin Potatoes), Preheat the oven to 350ºF/180ºC and grease a muffin tray with a bit of melted butter or cooking spray. Prepare the potatoes by washing them well, …

Individual Scalloped Potatoes

Individual Scalloped Potatoes
Provided by: Meseidy
Yields: 12 servings
Number of ingredients: 6
  • 3 - 6 medium potatoes
  • 1/2 stick of butter
  • 1 cup shredded cheddar cheese
  • 1/3 cup scallions
  • 12 tablespoons heavy cream
  • salt and pepper
How to cook:
  1. Pierce potatoes with fork, sprinkle with salt, wrap in damp paper town and microwave for 10 - 15 minutes, potatoes should be firm. Set aside and let cool till they can be handled, then slice.
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  3. Brush muffin pan molds with butter, add a slice of potato in each mold, a pinch of salt and pepper, then cheese and scallions. Repeat layers twice, potato, salt & pepper, cheese, scallions. Drizzle 1 tablespoon heavy cream over each.
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  5. Bake in the oven at 375 degrees for 25 - 30 minutes or until cheese is melted and potatoes brown.
Notes: Muffin Tin Scalloped Potatoes, Preparation. Preheat oven to 375ºF. Spray olive oil into each muffin cup. Wash and pierce potatoes then place in a microwave safe dish, microwave for about 15 minutes or until …
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