Rosie is making Potato Muffins
to accompany dinner tonight.
I must interject here
the potato muffins are not my creation.
My tater-fins
are a rip-off of Melissa Dee-Arabian's,
TNFNS.
My ingredients:
2 potatoes, rinsed and scrubbed
heavy cream
butter
rosemary
sage
Fontina
Gruyere
I thinly sliced my potatoes.
I layered my potato slices
with sage and rosemary and cheese and butter slices.
Keep layering,
pressing the potato slices into the muffin tins.
Add salt and pepper.
Pour cream in muffin tins.
Bake at 350 degrees about 30 - 40 minutes.
I love the individual servings,
instead of making a big dish of
scalloped potatoes or potatoes gratin.
These are rich, delicious little buggers.
10 comments:
try microwaving your potatos whole before you slice them and see what happens
I like the fact that I can tailor each potato muffin to each person's individual tastes.
Anon, you have me intrigued.
How long do I nuke the taters?
Oops sorry, about 3-4 minutes depending on the size of the potato. Leave the skin on when you do it. It reduces the cooking time and also breaks down the starch in the potato. we used to do Rosti potatoes except we would cut long strands on the mandoline fill the molds very loosely with the potato mixture and bake them until they were a bit crunchy. BTW love your Blog
Man . I must be getting old . I remember when he was a boyish briefcase
I meant to say "The Briefcase."
But he likes to be called "Mr. Briefcase."
He's a mannish briefcase now,
but he still has some of his boyish ways.
These are mouth-watering! I love them. Very unique.
Reeni, the nice thing about these, as Marilyn mentioned above, is that you can tailor each muffin for your eaters. Maybe garlic and onion and Swiss on one. A parsley and Mozzarella on another. And I'm curious to try out South's microwave.
Potato muffins are something that will be new to my family. They are fed with the mashed potatoes! Thanks for this new idea.
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