lookiall.blogg.se - Cheesy potatoes in muffin tins

I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.Īs for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I am also married to my best friend, Jeff and have been since April 2005. I am a stay at home mom to two wonderful boys Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats) Kobee, AJ we had to put our youngest cat Sly down Jan 2014.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

They lose some of their crispiness when reheated, but the texture and taste is still good. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked.

May be made the night before to cook and serve for breakfast the next day. Remove from fridge 30 minutes before baking time.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake.

Gently lift each potato cup out, invert it, place on serving plate bottom side up. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Bake for 60-75 minutes in lower third of oven.

With the back of the spoon, apply gentle pressure to pack mixture into each cup. Spoon mixture evenly into 12 muffin cups. Toss with fork again until mixture is well combined. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Coat 12 muffin tins with cooking spray set aside. The end result is a crispy golden layer on top of each stack, followed by thinly-sliced potatoes and that decadent, creamy sauce. Once out of the oven, sprinkle more parmesan cheese on top as well as fresh thyme. Sprinkle parmesan on top and bake these beautiful potato stacks! The sauce should be filled close to the top, but not all the way. You’ll want to stack the slices to the top of the tin, but not over. Layer on potato slices into a muffin tin, followed by a few spoonfuls of creamy sauce. This recipe calls for 4-5 russet potatoes, but if you prefer another potato, I say go for it! Just make sure to accommodate for size – 1 russet potato might equal 2 Yukon gold potatoes, etc.įinally, it’s time to assemble the stacks. Let the sauce warm up on the stove while you get to slicing the potatoes.

The nutmeg may come as a surprise, but the nutty, earthy flavor of the spice blends well with the thyme, as well as enhances some of those naturally savory, earthy flavors from the potatoes themselves. We start with a deliciously decadent sauce made from heavy cream, thyme, garlic, and nutmeg. It’s next to impossible to choose a favorite potato dish, but these Creamy Parmesan Potato Stacks are definitely a top contender! That probably comes as no surprise to those who have been fans of 12 Tomatoes for any amount of time! From Crispy Salt & Vinegar Potatoes to Crispy Chicken & Mashed Potato Casserole, we’ve tried all kinds of potato-centric recipes. I don’t know about you, but I love potatoes.