My most favorite bite of Scalloped Potatoes is the edge…same goes for meatloaf, brownies, cornbread, Oooo and prime rib (hint, hint…I love prime rib). So for this recipe, in an effort to get all the edges we can, we’re going to make these in a muffin tin instead of a casserole dish. If you like the cheesy soft center best, butter up a 2 Qt. casserole and get happy…this recipe can be made either way by simply adjusting the cooking time.
Tonight we invited Mom & Dad to join us for dinner. And as a bonus I scored Shelby as a cooking buddy. Once our Herb Roasted Chicken was in the oven, we started on our other dishes. Shelby made a delicious Southern Style Pimento Cheese Spread while I made Apricot Glazed Kielbasa for appetizers. Then it was on to our Herbed Scalloped Potatoes. To give them a nice flavor variation, we added layers of sliced sweet potato and sauteed onion & herbs.
Then we made a rich savory cheese sauce. Any time you are making a roux for a cream sauce throw in some fresh herb sprigs, like rosemary or sage, while you melt your butter. You’ll be amazed at the flavor it will infuse. Just remove the sprigs before you add your flour. We layered our muffin tin with our potatoes, alternating sweet and baking, then a spoonful of onion, a ladle of sauce, then repeated until each cup was full. We sprinkled the tops with a little grated cheese and some fresh sage leaves.
The sweet potatoes added just the right flavor nuance with the fresh herbs singing quietly in the background. And the edges…well let’s just say they were crispy and cheesy and oh so yummy.
- 2 med. baking potatoes, thinly sliced
- 1 lg. sweet potato, thinly sliced
- 1 med. onion, thinly sliced
- 1 Tbl. olive oil
- 1 tsp. butter
- ½ tsp. fresh rosemary, finely minced
- 2 sprigs fresh thyme, leaves only finely minced
- 3-4 fresh sage leaves, finely minced
- 3 Tbl. butter
- 3 Tbl. flour
- 1½ cups milk
- 1 cup sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, shredded
- butter for greasing the muffin tin
- Preheat oven to 350 degrees. Butter muffin tin.
- Using a mandolin or sharp knife, thinly slice potatoes and onions.
- In a large skillet, heat olive oil and 1 tsp. butter; add onions and fresh herbs. Saute until onions are tender.
- In a medium sauce pan, melt 3 Tbl. butter over , then add flour and whisk to combine. Let sit until mixture is bubbly. Add cold milk and whisk to combine. Bring to a slow boil over medium heat, then reduce heat stirring occasionally. Combine two shredded cheeses and add 1 cup to sauce mixture. Stir until melted. Remove from heat.
- Layer potato slice, sweet potato slice, potato slice, spoonful of herbed onions, spoonful of cheese sauce, then repeat as many times as your tin will hold. Fill each well fully as they will reduce when cooking. Sprinkle tops with remaining shredded cheese.
- Bake uncovered at 350 for 45 minutes. If potatoes become very brown, cover with foil and continue cooking until potatoes are tender. Let stand covered for 10 minutes before serving.
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