Equipment
- Muffin pan or ramekin
Ingredients
- 1 medium Russet potatoes peeled and sliced into thin rounds
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Fresh thyme chopped
- 2 tbsp Chicken broth
- 2 tbsp Heavy cream
Instructions
- Preheat the oven to 375°F.
- Toss the potatoes with oil and thyme, season well with salt and pepper.
- Layer the sliced potatoes into a ramekin or muffin tin. Evenly distribute the broth and cream into each one and cover with foil.
- Bake in the oven for 25 minutes until the potatoes start to tender. Remove the foil and cook until golden brown on top, about 15 to 20 minutes longer.
- Remove from the oven and set aside for 5 minutes. Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
Scalloped Potatoes
Equipment
- Muffin pan or ramekin
Ingredients
- 1 medium Russet potatoes peeled and sliced into thin rounds
- 1 tbsp Extra-virgin olive oil
- 1/2 tsp Fresh thyme chopped
- 2 tbsp Chicken broth
- 2 tbsp Heavy cream
Instructions
- Preheat the oven to 375°F.
- Toss the potatoes with oil and thyme, season well with salt and pepper.
- Layer the sliced potatoes into a ramekin or muffin tin. Evenly distribute the broth and cream into each one and cover with foil.
- Bake in the oven for 25 minutes until the potatoes start to tender. Remove the foil and cook until golden brown on top, about 15 to 20 minutes longer.
- Remove from the oven and set aside for 5 minutes. Gently scoop the stacks out of the wells to serve.
Nutrition
Calories: 202kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 81mgPotassium: 465mgFiber: 1gSugar: 1gVitamin A: 253IUVitamin C: 7mgCalcium: 38mgIron: 1mg
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