These Cheesy Potato Cups were a hit with my spud loving family. The individual portions make them perfect for dinner parties, holidays or even weeknights!
Cheesy Potato Cups
I left my my Cook’s Country magazine on the counter folded open to the photo of this recipe for Cheesy Potato Cups. Bill walked by and said, “I’d eat those.” Yeah, this I knew. Baked in muffin tins, these are like individual portions of cheesy scalloped potatoes. I served these for Christmas Eve, only forgetting one step in the baking process, resulting in a less crispy crust, but these were definitely a crowd pleaser.
You may need these supplies to make this cheese potato cups recipe:
Cheesy Potato Cups
- Yield: 12 servings
- Category: side dish, potatoes
Recipe adapted from Cook’s Country
- 1/2 cup panko bread crumbs, ground in food processor
- 1 tablespoon butter, at room temperature
- 2 pounds russet potatoes, peeled
- 1 1/4 cups half and half
- 1 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/3 cups shredded sharp cheddar
- 2/3 cup grated Parmesan
- 2 teaspoons cornstarch
- Preheat oven to 425º. Butter 12 cup muffin tin, then dust each cup with panko crumbs. Set aside.
- Cut potatoes in half lengthwise, then each half into 3 spears. Slice the spears into 1/4 inch slices. Place in large microwave safe bowl and add half and half, salt and pepper. Mix to combine. Cover with plastic wrap and microwave 12-15 minutes, stirring once, till tender.
- Toss cheddar, Parmesan and cornstarch in bowl. Add all except 1/3 cup to hot potatoes, and stir till well mixed. Divide mixture between muffin cups and smooth tops. Sprinkle with reserved cheese.
- Bake, covered, for 10 minutes, then remove cover and continue baking 13-15 minutes, till lightly browned. Remove to cooling rack and run knife around perimeter of each cup. Cool 5 minutes then invert onto baking sheet, tapping if necessary to release. Cool 5 minutes and serve.