It’s here again – Fiesta Friday – Yippee! Angie at The Novice Gardener is such a wonderful host, and she’s having all of us back for another week. I have been so indecisive over what to bring along this week. I’ve decided to step back, and take a look at what has been popular at feasting with friends.
One of my top posts [#2 all-time] from this blog has been my Weeknight, Lower-Calorie Scalloped Potatoes. Pinterest certainly helped boost it’s popularity. I’ve made this particular recipe for years and it has yet to fail me. Today I’m offering a variation of this recipe, meet the Skinny-Mini Scalloped Potatoes. These savory potatoes are baked in muffin pans into individual serving sizes. Perfect for a crowd, a buffet or even a Thursday night dinner 😉 Once the potatoes are sliced, all they need is 10 minutes on the stove, then divided in the tins and a quick 15 minute bake in a hot oven. I’ve altered the ingredients in this version a bit, just to switch things up. Note: This recipe fills 12 muffin cups.
2 Tablespoons unsalted butter
½ cup chopped onion, small dice
2 teaspoons minced garlic, [about 2 medium cloves]
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2½ pounds [about 5 medium] russet potatoes, peeled and sliced 1/8 inch thick
¾ cup chicken broth
¾ cup fat-free half and half
½ cup freshly grated Parmesan cheese
•Adjust oven rack to middle of oven; heat oven to 425°F. Coat muffin tin with cooking spray, set aside.
•Slice potatoes into 1/8″ slices using food processor, mandoline or by hand. Place potatoes in a large bowl and pour half & half and chicken broth over top to help avoid discoloration.
•Melt butter in a Dutch oven over medium-high heat. Add onion and cook, stirring occasionally until soft and lightly browned, 3-5 minutes.
•Add garlic, Italian seasoning, salt and pepper. Cook just until fragrant, about 30 seconds.
•Add potatoes, chicken broth and half & half. Bring to a simmer. Simmer until potatoes are almost tender [you will be able to pierce a potato slice with a paring knife with the slightest resistance], about 10 minutes.
•Transfer mixture to muffin tins. Sprinkle with cheese, dispersing evenly.
•Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Allow to stand/cool 5-10 minutes before serving.