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!
Recipe type: side
  • 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
  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.


Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes

smoked trout, vodka crem, raddish sprouts potato

Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes
Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes This is a must recipe to take to a party. They will go super fast because they are super delish! Thank you Tyler Florence!
Recipe type: Appetizer
  • For the potatoes:
  • 1½ pounds baby creamer potatoes in assorted colors
  • Extra-virgin olive oil
  • Kosher salt
  • Canola oil, for deep frying
  • For the vodka creme fraiche:
  • 1 cup creme fraiche
  • 2 tablespoons vodka
  • Kosher salt
  • For the toppings:
  • 8 to 10 ounces smoked trout, bones removed
  • 1 shallot, thinly sliced
  • ½ cup all-purpose flour
  • Olive oil, for shallow frying
  • Kosher salt
  • Radish sprouts
  • Chopped fresh chives
  • Fleur de sel
  • Extra-virgin olive oil, for drizzling
  1. Directions
  2. Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about ¾ inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt.
  3. Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.
  4. Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat ½ inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.