Cheesy Potato Cups
These crispy little potato cups are a delicious side dish for ham or steak!
Servings Potato Cups
Equipment
- non-stick 12 cup standard muffin pan
Ingredients
- ½ cup panko bread crumbs
- 1 tablespoon unsalted butter softened
- 2 lbs russet potatoes peeled
- 1 ¼ cups half-and-half
- 1 ¼ teaspoons salt
- ¾ teaspoon pepper
- 5 ½ ounces sharp cheddar cheese freshly shredded (1 ⅓ cups)
- 1 ¼ ounces Parmesan cheese freshly grated (⅔ cup)
- 2 teaspoons cornstarch
Instructions
- Adjust oven rack to lowest position and heat oven to 425℉. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then with 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 a large bowl and microwave, covered, until just tender, 12-15 minutes, stirring once.
- Meanwhile, toss cheddar, Parmesan, and cornstarch together in a bowl; reserve ⅓ 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 vegetable oil spray and bake for 10 minutes. Discard foil and continue to bake until golden brown, 13-15 minutes.
- Run paring 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 onto wire rack and let cool for 5 minutes. Serve.
Notes
- These are best hot out of the oven. If you have leftovers, store in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Take the time to really butter and coat each cup well, making sure there are no open spaces where the cheesy potato mixture can stick. If they’re well coated, they’ll pop right out when they’re done.
- Make sure you use freshly grated cheeses in this recipe, not bagged cheese, which will not melt smoothly.
Nutrition
Serving: 1potato cup, Calories: 177kcal, Carbohydrates: 17g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 26mg, Sodium: 412mg, Potassium: 368mg, Fiber: 1g, Sugar: 2g, Vitamin A: 273IU, Vitamin C: 5mg, Calcium: 169mg, Iron: 1mg
Calories: 177kcal
Cost: $8
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