Cheesy Potato Cups

From Cook's Country | December/January 2012

Why this recipe works:

We set out 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, we needed the potato mixture to have more contact with the pan. The solution was a muffin tin; with it, each… read more

We set out 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, we 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, we coated the pan in softened butter and ground panko bread crumbs, which also enhanced the crunchiness.

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Makes 12 potato cups

Don’t use preshredded cheese here. Do use a nonstick 12-cup muffin tin.

Ingredients

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