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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 1)
Individual Scalloped Potatoes
Sep 8, 2009 4:50 PM
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6-8 medium potatoes (red or gold)
1 stick of butter very cold - cut into 24 pieces, so they are not even, put fat ones with thin ones
1 cup shredded cheddar cheese (I used more like 1 1/2 - 2 cups, I like cheese)
1/2 cup scallions (you can use thin sliced onions chopped like I did)
12 tsp half and half (milk works but not as well)
salt and pepper
Pierce potatoes with fork, sprinkle with salt, wrap in damp paper town and microwave for 15 minutes, potatoes should be firm. Set aside and let cool till they can be handled, then slice. (I cooked mine on the stove with water, let cool and put in the fridge over night like I would do for potato salad)
Place 1 pat of butter in each muffin tin, then a slice of potato, a pinch of salt and pepper, then cheese and scallions. Repeat layers, potato, salt & pepper, cheese, scallions. (I only did 2 layers but I suggest going up to 3) Top each mold with another pad of butter and drizzle each with 1 tsp of half and half.
Bake in the oven at 400 degrees for 20 - 25 minutes, until cheese is melted and potatoes brown.
Options,
Add a little crumbled bacon or some finely chopped ham to the layers.
Use smoked cheese.
Use fingerling potatoes and make in mini muffin tins for appetizers (bake only 12-15 min.) (Use colored potatoes for some shock value)
They can be done a head of time and reheated in a 225f oven for 15 min.
Grated potato that has been blanched and drained.
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