Crispy Cheesy Potato Cups
Number of Servings: 12 cups
Time to Prepare: 1 hour
- 1/2 cup panko bread crumbs
- 1 Tbsp butter, softened
- 2 lbs russet potatoes, peeled
- 1 1/4 cups half and half
- 1 1/4 tsp salt
- 3/4 tsp pepper
- 5 1/2 oz Swiss cheese, shredded (1 1/3 cups)
- 1 1/4 oz hard cheese, shredded (2/3 cup) (I used an aged Fontina this time, but Parmesan, Romano, or Grana Padano would all be great)
- 2 tsp corn starch
Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground. Using a 12-cup muffin tin, evenly coat each cup with softened butter and then with the ground panko.
Cut each potato in half lengthwise, then cut each half into 3 lengthwise wedges. Cut each wedge crosswise into 1/4-inch-thick slices (so you'll end up with little 1/4" thick triangles). Combine potatoes, half and half, salt, and pepper in a large bowl. Cover loosely with plastic wrap and microwave until just tender, 12-15 minutes, stirring once.
Cut each potato in half lengthwise, then cut each half into 3 lengthwise wedges. Cut each wedge crosswise into 1/4-inch-thick slices (so you'll end up with little 1/4" thick triangles). Combine potatoes, half and half, salt, and pepper in a large bowl. Cover loosely with plastic wrap and microwave until just tender, 12-15 minutes, stirring once.
Toss cheeses and cornstarch together in a bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until the cheese has melted completely. Divide potato-cheese mixture evenly among muffin cups, making sure to press it in lightly. Sprinkle with reserved cheese.
Cover muffin tin with aluminum foil sprayed with cooking spray and bake for 10 minutes. Remove foil and continue to bake until golden brown, 13-15 minutes. Run paring knife around perimeter of muffin cups. Let cool in muffin tin on wire rack for 5 minutes, then invert and let cool for 5 more minutes. Serve.
No comments:
Post a Comment