Cheesy Potato Cups
By America's Test KitchenPublished on November 26, 2012
Time
1¼ hours
Yield
Makes 12 potato cups
Ingredients
½ cup panko bread crumbs 1 tablespoon unsalted butter, softened2 pounds russet potatoes, peeled1 ¼ cups half-and-half 1 ¼ teaspoons salt ¾ teaspoon pepper 5 ½ ounces sharp cheddar cheese, shredded (1 ⅓ cups)1 ¼ ounces Parmesan cheese, grated (⅔ cup)2 teaspoons cornstarch
Before You Begin
Don’t use preshredded cheese here. Do use a nonstick 12-cup muffin tin.
Instructions
- 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 ¼-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.
Time
1¼ hoursYield
Makes 12 potato cupsIngredients
½ cup panko bread crumbs
1 tablespoon unsalted butter, softened
2 pounds russet potatoes, peeled
1 ¼ cups half-and-half
1 ¼ teaspoons salt
¾ teaspoon pepper
5 ½ ounces sharp cheddar cheese, shredded (1 ⅓ cups)
1 ¼ ounces Parmesan cheese, grated (⅔ cup)
2 teaspoons cornstarch
Ingredients
½ cup panko bread crumbs
1 tablespoon unsalted butter, softened
2 pounds russet potatoes, peeled
1 ¼ cups half-and-half
1 ¼ teaspoons salt
¾ teaspoon pepper
5 ½ ounces sharp cheddar cheese, shredded (1 ⅓ cups)
1 ¼ ounces Parmesan cheese, grated (⅔ cup)
2 teaspoons cornstarch
Ingredients
½ cup panko bread crumbs
1 tablespoon unsalted butter, softened
2 pounds russet potatoes, peeled
1 ¼ cups half-and-half
1 ¼ teaspoons salt
¾ teaspoon pepper
5 ½ ounces sharp cheddar cheese, shredded (1 ⅓ cups)
1 ¼ ounces Parmesan cheese, grated (⅔ cup)
2 teaspoons cornstarch
Why This Recipe Works
We set out to create a creamy, cheesy potato dish with plenty of the crispy, browned bits that we always want more of from a gratin or scalloped potato recipe. For crispier edges, we needed the potato mixture to have more contact with the pan. The solution was a muffin tin; with it, each serving was completely encased in a crunchy brown shell. To keep the potatoes and cheese sauce from sticking to the pan, we coated the pan in softened butter and ground panko bread crumbs, which also enhanced the crunchiness.
Before You Begin
Don’t use preshredded cheese here. Do use a nonstick 12-cup muffin tin.
Instructions
- 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 ¼-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.
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