Scalloped Potato Bites

scalloped potate bites
Scalloped Potato Bites
 
These are awesome to serve a crowd for individual bites and so easy to make. Try to eat just one!
Author:
Recipe type: side
Ingredients
  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 1½ teaspoons finely chopped garlic
  • ¼ teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • ½ cup milk
  • 1 cup freshly grated Asiago or Parmesan cheese (about 3 ounces),
  • 3 pounds medium Idaho potatoes, peeled and sliced lengthwise ⅛ inch thick
Instructions
  1. Preheat the oven to 400 degrees. Lightly butter a muffin tin and set aside. Using a mandolin, slice the potatoes about ⅛ inch thick. Place all the sliced potatoes in a bowl with about 1 tablespoon of salt and water to cover. Swoosh the potatoes around and let sit for about 10 minutes.
  2. Melt the butter in a large heavy saucepan. Add the shallots and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, nutmeg, 1 tablespoon coarse salt and ¾ teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover, and let stand for 5 minutes.
  3. Drain the potatoes and spread them out on a dry towel, pat dry. Put the sliced potatoes in a large bowl, add the shallot mixture and half of the cheese and toss gently. Layer the potatoes in each muffin tin till all bins are almost filled to the top. Pour equal amount of mixture on top of the potatoes and sprinkle with remaining cheese.
  4. Bake in the middle of the oven for about 25 minutes, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil.
  5. MAKE AHEAD The potatoes can be baked up to 5 hours ahead; let stand at room temperature. Re-warm in the oven before serving.

 

Cream of Broccoli Soup

SONY DSC

Cream of Broccoli Soup
 
Cream of Broccoli Soup I love finding easy but tasty recipes. This is super yummy and earthy, with a broth base and little cream that you will devour.
Author:
Recipe type: sides
Ingredients
  • ¼ cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 pound broccoli, cut into florets, stems peeled and chopped
  • ¼ cup heavy cream
  • Coarse salt and ground pepper
Instructions
  1. In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  2. Add flour and cook, stirring, until combined, 1 minute.
  3. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  4. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
  5. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  6. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.