These almost bite-size scalloped potato cakes make for such a great side dish no matter when or how you serve them. We love them with sausage and eggs for breakfast or breakfast-for-dinner nights, just as much as we do with roasted or grilled meat on dinner-for-dinner nights.
| PREP: 20 minutes | COOK: 45 to 50 minutes | COOL: 10 minutes |
Vegetable oil spray
2 tablespoons salted butter
3 garlic cloves, minced
⅓ cup heavy cream
¾ teaspoon ground nutmeg
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds small to medium russet potatoes, scrubbed
1 cup grated sharp white Cheddar cheese (about 4 ounces)
1 tablespoon chopped chives, for garnish
1. Preheat the oven to 375°F. Spray twelve 2½-inch muffin cups with vegetable oil.
2. In a small saucepan, melt the butter over medium heat. Add the garlic and cook until tender, about 1 minute. Stir in the cream, nutmeg, salt, and pepper. Remove from the heat.
3. Peel the potatoes and very thinly slice them with a mandoline (see Tip) or sharp chef’s knife. Place the slices in a large bowl. Add the cream mixture and gently toss to coat.
4. Stack the potato slices in the prepared cups. Spoon any remaining cream mixture over the potato stacks. Cover the pan with foil.
5. Bake for 30 minutes. Remove the pan from the oven and carefully remove the foil. Top the stacks with the Cheddar. Bake, uncovered, until the cheese is golden brown and the potatoes are fork-tender, 10 to 15 minutes. Let stand for 10 minutes. Sprinkle with chopped chives and serve warm.
6. Store leftover potato stacks in a covered container in the refrigerator for up to 3 days. Reheat in a 300°F oven.
Makes 12 servings
TIP: A mandoline is a tool that makes quick work of thinly slicing the potatoes, but you don’t need one; a sharp chef’s knife will do the job as well.