Try our hand held bite sized brunch hack this weekend! Scallop your cheesy taters in a muffin tin! Hold your mimosa in one hand and your cheese and confit garlic infused potato stack in the other! Live the life of your wildest dreams!
Preheat oven to 375 F.
Using a mandolin, shave the potato into thin slices and set aside.
Mix in a bowl: artichoke cheese, milk, seasoning and 1 Tbsp oil.
Get out a muffin tin and brush with oil.
Add the potato to the cheese mix and combine until well coated.
Layer the potato in the muffin tin, making sure you pack in tight.
Repeat until muffin tin is full (you may need another one for leftovers).
Grate frozen Smoky Gouda on top.
Bake for 30 minutes, until thoroughly cooked.
Wait until cool to remove.
Ingredients
Directions
Preheat oven to 375 F.
Using a mandolin, shave the potato into thin slices and set aside.
Mix in a bowl: artichoke cheese, milk, seasoning and 1 Tbsp oil.
Get out a muffin tin and brush with oil.
Add the potato to the cheese mix and combine until well coated.
Layer the potato in the muffin tin, making sure you pack in tight.
Repeat until muffin tin is full (you may need another one for leftovers).
Grate frozen Smoky Gouda on top.
Bake for 30 minutes, until thoroughly cooked.
Wait until cool to remove.