CRISPY CHEESY POTATO CUPS

By porklion

Yields: 12 Cups

Preparation Time: ? min
Cooking Time: ? min

Source: Cook's Country 01/12 p15

Ingredients

• 1/2 Cup Panko Bread Crumbs
• 1 tbsp unsalted butter, softened
• 2 lbs Russet potatoes
• 1 1/4 Cups half-and-half
• 1 1/4 tsp Salt
• 3/4 tsp Pepper
• 5 1/2 oz Sharp Cheddar cheese. shredded (1 1/3 cups)
• 1 1/4 oz Parmesan cheese, grated (2/3 cup)
• 2 tsp Cornstarch

Details

Servings 12

Preparation

Step 1

1) Adjust oven rack to lowest position and heat oven to 425°F. Pulse Panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then with ground panko.

2) Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch thick slices.

3) Combine potatoes, half-and-half, salt and pepper in large bowl and microwave, covered until just tender, 12-15 minutes, stirring once.

4) 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.

5) 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 tins to release cups. Invert cups onto wire rack and let cool for 5 minutes. Serve.