SLICED POTATOES IN MUFFIN TINS RECIPES

MUFFIN TIN POTATOES GRATIN | ALLRECIPES

Muffin Tin Potatoes Gratin | Allrecipes image

A quick and easy potato side dish.

Provided by GnarlyCow

Categories Side Dish Potato Potatoes Au Gratin Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 small muffin-sized servings

Number Of Ingredients 8

Ingredients

cooking spray
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
2 large potatoes, peeled and thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
Bake in the preheated oven until potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 92.4 calories, CarbohydrateContent 12.8 g, CholesterolContent 9.2 mg, FatContent 3.3 g, FiberContent 1.4 g, ProteinContent 3.2 g, SaturatedFatContent 2 g, SodiumContent 87.6 mg, SugarContent 1.2 g

POTATO CUPS IN MUFFIN TINS( IRISH ) RECIPE - FOOD.COM

Potato Cups in Muffin Tins( Irish ) Recipe - Food.com image

Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups shredded potatoes (I use frozen and thaw them before measuring)
2 tablespoons onions, minced
4 tablespoons parmesan cheese, grated
freshly grated nutmeg
kosher salt
freshly cracked peppercorn
butter, to grease the muffin tins
parsley (to garnish)
English cucumber
1/2 teaspoon of fresh mint, minced
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
1 dash cayenne

Steps:

Prepare the Potato Cups.
Preheat oven to 350° degrees F.
Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
Prepare Marinated Cucumber Slices.
While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

Nutrition Facts : Calories 55.7, FatContent 1, SaturatedFatContent 0.6, CholesterolContent 2.9, SodiumContent 54.2, CarbohydrateContent 9.6, FiberContent 1.2, SugarContent 0.9, ProteinContent 2.3

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