PREP TIME: 15 min. TOTAL TIME: 1 hour and 15 min. SERVES: 8
3 tbsp (45 mL) Pure 100% Olive Oil
½ cup (125 mL) finely chopped shallots
2 lb (1 kg) Yukon Gold potatoes (about 4 large), peeled and thinly sliced
1 tbsp (15 mL) finely chopped fresh tthyme
½ tsp (2 mL) each salt and pepper
1 cup (250 mL) grated Aged 5 Years Canadian Cheddar Cheese
½ cup (125mL) grated Parmesan cheese
Preheat oven to 400°F (200°C). Line an 8-cup muffin tin with squares of foil coated with cooking spray. Set aside.
In a small skillet, cook shallots in olive oil over medium heat until tender but not browned, about 2 min. Remove from heat and cool completely.
In a bowl, combine potato with shallots, thyme, salt and pepper until well coated. In another bowl, combine cheddar and Parmesan.
Place a layer of potato slices in the bottom of each muffin cup. Sprinkle a heaping teaspoon of cheese mixture into each cup. Repeat layers, gently pressing potatoes to pack down, until all ingredients are used up and muffin cups are filled. Finish with cheese mixture on top.
Bake on middle rack of oven until tops are golden and potatoes are tender when pierced with a fork, about 40 min. Let rest 10 min. before lifting out and gently pulling away the foil with the tip of a knife (watch out for steam). Serve immediately.
Per Serving of the recipe
10 g protein
13 g total fat (5 g sat. fat)
20 mg cholesterol
24 g carbohydrates
2 g fibre
0 g sugars
380 mg sodium
TIP: Muffin tins are great for individual servings, but you can also use a 13 X 9-in (3 L) baking dish for a crowd. Just increase the bake time by 10 min.
Have a sensational season with recipes from Inspired magazine, available at Sobeys stores and online at www.compliments.ca or www.inspired.ca.