Recipe from Cook’s Country magazine, which advises: “Don’t use pre-shredded cheese. Do use a nonstick 12-cup muffin tin.”
- 1/2 cup panko bread crumbs
- 1 tablespoon unsalted butter, softened
- 2 pounds russet potatoes, peeled
- 11/4 cups half-and-half
- 11/4 teaspoons salt
- 3/4 teaspoon pepper
- 51/2 ounces sharp cheddar cheese, shredded (11/3 cups)
- 11/4 ounces Parmesan cheese, grated (2/3 cup)
- 2 teaspoons cornstarch
Adjust oven rack to lowest position and heat oven to 425 degrees. Pulse panko in food processor until finely ground, about 5 pulses. Evenly coat each muffin cup with softened butter and then with ground panko. Cut each potato in half lengthwise, then cut each half into 3 wedges. Cut each wedge crosswise into 1/4-inch-thick slices. Combine potatoes, half-and-half, salt, and pepper in large bowl and microwave, covered, until just tender, 12 to 15 minutes, stirring once.
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.
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 to 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 tin to release cups. Invert cups onto wire rack and let cool for 5 minutes. Serve. Makes 12 potato cups.
Per serving: 173 calories; 9 g fat (6 g saturated fat; 40 percent calories from fat); 16 g carbohydrates; 28 mg cholesterol; 395 mg sodium; 7 g protein; 1 g fiber.