Potato muffins that have the wonderful flavor of a casserole and the crispiness we all love. Perfected by the cooks at Cook’s Country magazine. Don’t use pre-shredded cheese here. Do use a nonstick 12-cup muffin tin. Coating the tin with softened butter and ground panko bread crumbs ensures a clean release.
Ingredients: [‘panko breadcrumbs’, ‘unsalted butter’, ‘russet potatoes’, ‘half-and-half’, ‘salt’, ‘pepper’, ‘sharp cheddar cheese’, ‘parmesan cheese’, ‘cornstarch’]
Quantity of Ingredients: [“1/2 cup panko breadcrumbs”,”1 tablespoon unsalted butter, softened “,”2 lbs russet potatoes, peeled “,”1 1/4 cups half-and-half”,”1 1/4 teaspoons salt”,”3/4 teaspoon pepper”,”5 1/2 ounces sharp cheddar cheese, shredded (1 1/3 cups)”,”1 1/4 ounces parmesan cheese, grated (2/3 cup)”,”2 teaspoons cornstarch”]
Number of Servings: 1
Steps: [‘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 muffin cup with softened butter and then ground panko.’, ‘Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half-and-half, salt and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.’, ‘Meanwhile, toss cheddar, 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.’, ‘Cover muffin tin with aluminum foil sprayed with Pam and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13 to 15 minutes. Run pairing knife around perimeter of muffin cups. Let potato cups cool in muffin tin on wire rack for 5 minutes.’, ‘Place rimmed baking sheet on top of muffin tin and invert potato cups, tapping on muffin tin to release cups. Invert cups cups onto wire rack and let cool for 5 minutes. Serve.’]