Saturday, December 3, 2011

Easy Cheesy Crispy Potato Cups

I have four words for you: 
Crispy. Cheesy. Potato. Cups.

By themselves, they are wonderful. But together they spell my new favoritest thing ever!

Every Thanksgiving I am responsible for the potatoes. The past couple years it had been my Individual Potato Gratins. This year my Dad and Brother came across a new spin on my popular potato dish. This recipe came from Cooks Illustrated. The ingredients are almost exactly the same as my previous potato cup recipe just the execution is different.

And to be honest... it's better!
It's the crispy crust that KICKS IT UP A NOTCH! BAM! hehe Sorry. But really, not only does the crispy crust make the dish more appealing, it makes it more portable. It was a breeze to pop out of the tray and serve.

Not only was this a perfect for Thanksgiving but I imagine I will be making this many, many more times through out the year. It was just so easy.

So easy in fact my beautiful sister was able help with most of it. Haha I'm teasing Beck! But really, super easy. Maybe that's another word I should add to the list. Easy.

Easy Cheesy Crispy Potato Cups

I like that. It has a nice ring to it. Haha However now I feel like Jenny from Picky Palate. Hehe If you read her FABULOUS blog you'll know exactly what I mean. She always has the LONGEST names for her food. Like her Black Bottom Mini Caramel Pumpkin Cheesecake Bites or her Chocolate Cake Reese Peanut Butter Chunk Cookies. Hehe I've only got 5 in this title but I'm working on it, Jenny! How long is your longest recipe title?

Easy Cheesy Crispy Potato Cups
Recipe adapted from Cooks Illustrated

Makes approx 12 cups
Ingredients:
1/2 cup panko bread crumbs
1 tbsp unsalted butter, softened
2 lbs russet potatoes, peeled
1 1/4 cup half and half
1 1/4 tsp salt
3/4 tsp pepper
1 1/3 cups cheese, shredded**
2/3 cup Parmesan cheese, grated
2 tsp cornstarch
1/2 cup of cooked bacon, crumbled
**Don't use shredded cheese here, according to Cooks Illustrated. The recipe calls for cheddar, which would be great but for Thanksgiving I felt Jarlsberg and Gruyere would be more appropriate. Swiss would also work really well here.

Directions:
1. Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each non-stick muffin cup with softened butter and then with ground panko. 

2. Cut each potato in hlaf lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4 in think slices. Combine potatoes, half and half salt and peper in large bowl and microwave cvered until just tender 12 to 15 minutes, stirring once. 

3. Meanwhile, toss cheese, Parmesan, and cornstarch together in bowl; reserve 1/3 cup for topping. Add remaining cheese mixture to hot potato mixture, stirring until smooth. Divide potato-cheese mixture evenly among muffin cups and smooth. Sprinkle cups with reserved cheese.

4. Cover muffin tin with aluminum foil sprayed with vegetable oil spray and bake for 10 mins. Remove foil and continue to bake until golden brown, 13 to 15 mins.

5. Run pairing knife around perimeter of the muffin cup. Let potato cups cool in muffin tin on a wire rack for 5 minutes. Place rimmed baking sheet on top of muffin tin and invert potato cups, topping on muffin tin to release cups. Invert cups onto wire rack and let cool for 5 mins. Serve!

6. Share with the whole family!!

6 comments:

  1. I found you while trying to find a similar recipe on Pioneer Woman. But this sounds awesome (cheese and bacon! What's not to love???), and I'm going to make it right now! Thanks!

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  2. Amy! Those are soooooo up my alley. Potatoes? Cheese? Crispy? Heck yeah! Wishing you a wonderful New Year!! :)

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  3. These are amazing! I didn't have room for all the potatoes, and I ended up snacking on the ones that didn't get baked. I'll defintiely be making this again!

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  4. At what point do you add the crumbled bacon?

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  5. Delicious! I add the bacon when I add the cheese :)

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  6. This comment has been removed by the author.

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