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Cheesy Muffin-Tin Scalloped Potatoes

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

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!

 1 Artichoke & Herb Triangle
 0.25 cup Smoky Gouda (Frozen and Shred)
 3 Russet Potatoes
 0.25 cup Dairy-Free Milk
 0.50 tbsp Garlic Powder
 1 tsp Smoked Paprika
 1 tsp Thyme
 Salt and Pepper
 2 tbsp Oil (we used our garlic confit oil)
1

Preheat oven to 375 F.

2

Using a mandolin, shave the potato into thin slices and set aside.

3

Mix in a bowl: artichoke cheese, milk, seasoning and 1 Tbsp oil.

4

Get out a muffin tin and brush with oil.

5

Add the potato to the cheese mix and combine until well coated.

6

Layer the potato in the muffin tin, making sure you pack in tight.

7

Repeat until muffin tin is full (you may need another one for leftovers).

8

Grate frozen Smoky Gouda on top.

9

Bake for 30 minutes, until thoroughly cooked.

10

Wait until cool to remove.