Alright now who is tired of eating your potatoes the same way each and every time? My guess is that a lot of you are tired of the same old thing. Well here I have a solution for you. A great new way to have your potatoes that are light and fluffy on the inside with a great crunchy outside. These are also great for a grab and go snack. They do require a little more effort, but the payoff is big. You and your family will love these.
These potatoes can be kicked up a notch if you want, you can add some bacon bits, chives, or sour cream. They are also really great just like they are. No more boring routine potatoes.
I wanted to create a creamy, cheesy potato dish with plenty of the crispy, browned bits that we always want more of from a gratin or scalloped potato recipe. For crispier edges, I needed the potato mixture to have more contact with the pan. The solution was a muffin tin; with it, each serving was completely encased in a crunchy brown shell. To keep the potatoes and cheese sauce from sticking to the pan, I coated the pan in softened butter and ground panko bread crumbs, which also enhanced the crunchiness.
- 1/2 cup panko bread crumbs
- 1 tablespoon unsalted butter, softened
- 2 pounds russet potatoes, peeled
- 1 1/4 cups half-and-half
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 5 1/2 ounces sharp cheddar cheese, shredded (1 1/3 cups)
- 1 1/4 ounces Parmesan cheese, grated (2/3 cup)
- 2 teaspoons cornstarch
- Adjust oven rack to lowest position and heat oven to 425 degrees.
- Pulse panko in food processor until finely ground, about 5 pulses.
- Evenly coat each muffin cup with softened butter and then with ground panko.
- Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into ¼-inch-thick slices. Combine potatoes, half-and-half, salt, and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
- Meanwhile, toss cheddar, Parmesan, and cornstarch together in bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth.
- Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.
- Cover muffin tin with aluminum foil sprayed with vegetable oil spray and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes.
- Run paring knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes. Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. Invert cups onto wire rack and let cool for 5 minutes.
*Note – Make sure you use a non-stick muffin tin.
Source – americantestkitchen.com