December 22, 2011

Muffin Tin Potatoes!

This post was migrated over from my old blog but I wanted it to have a home here... 

Ryan's Mom taught me this simple-yet-delicious potato recipe that's a perfect Fall/Winter side dish and I wanted to share with you! All you need are: white potatoes, whipping cream, olive oil, salt, pepper, a basting brush and muffin tin.  You can also peel the potatoes first if you prefer the skins off.
Using a mandoline slicer or a sharp paring knife, cut the potatoes in "super thin" (official term) slices. 
Get your muffin tin out and place a base layer of three potato slices in each cup. 
Grab a basting brush and add a thin coat of olive oil on the potatoes. Sprinkle on some salt and pepper. Repeat until you've filled the muffin tin to the rim.
Next, pour 1 tablespoon of whipping cream in each of the cups. Bake in the over at roughly 400 degrees for 20 minutes and...
...they will come out looking like little scalloped potatoes!

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