Recipe: Cheesy Potato Cups

This is a very nice little potato dish which is a great deal like Scalloped Potaoes. Creamy deliciousness inside a crispy cheese shell outside. They freeze well, so you can make a batch and pop one or two into the microwave, or fry them for breakfast by popping them in a hot frying pan with a little butter, smashing them slightly with a spatula as they start to heat up (flipping them once they’ve browned just a bit).

Cheesy Potato Cups

Makes 12 cups

• ½ - Cups Panko bread crumbs
• 1 - Tablespoon softened butter
• 2 - pounds peeled potatoes 
• I use regular old Russet Burbanks, but imagine other potatoes would work fine.
• 1¼ - Cup Half and Half
• 1 1/3 - Cup sharp cheddar cheese (about 5½ ounces)
• 2/3 - Cups grated Parmesan  cheese (about 1¼ oz)
• 2 - Teaspoons Cornstarch
• A sprinkle of salt and pepper

Pre-heat your oven to 425 degrees farenheit. 

Prepare muffin tins by buttering them and  then coating each well with Panko crumbs.

Cut each potato in half lengthwise, then cut each half into 3 wedges. Then cut each wedge into one-quarter inch slices. 

Combine the potatoes, half and half, and salt and pepper into a large bowl, cover the bowl with a plate, and microwave until just barely tender (12 – 15 minutes) stirring once midway through cooking.

While you are waiting out the microwave cooking time, reserving about a third of a cup of the cheddar cheese and toss rest of the Cheddar with the Parmesan cheese and cornstarch together, then add the mix to the hot potatoes, and stir until smooth. 

Divide potato mixture evenly into the muffin-tin cups and top each with the Cheddar you put aside in the last step. (More cheese isn't a problem, so if you missed that step, add some cheese.)

Spray a sheet of aluminum foil (sufficient to cover the muffin-tin) with non-stick oil (Pam or something like it) and cover the muffin-tin tightly, then bake for ten minutes. Uncover the muffin-tin and continue baking until golden brown (another 13 – 15 minutes). 

Run a knife along the edges so they break free, but allow everything to to set up (cool) for five 5 minutes in before removing them from the muffin-tin. They're going to be very hot, so let them cool another five minutes before serving or you might hurt someone.

This is a great little side dish for breakfast, lunch , or dinner.

Enjoy!