11/18/2023 0 Comments Cheesy potatoes in muffin tins![]() US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.Once again, I am grateful you tried the recipe and am happy and open to your feedback. I do have a recipe for scalloped potatoes which might suit you better and you can find it here:, it is more cheesy, creamy so you might prefer it. Then in regards to your feedback with the Mustard Yoghurt - if you stir the mustard into the yoghurt it is quite thick and dollop like, in your case, you might like to try using a blender as it will thin the consistency of the mustard yoghurt right out and more gravy like, then you could drizzle just a little bit instead of a dollop like I do. I recommend if you want to make them again, reduce the dried herbs(ie rosemary and thyme to 1 teaspoon only), that would be the 1st change. I am a super fan of herbs both fresh and dried but I recognise some people may not be. Similar to my Creamy Garlic Potatoes and Horseradish Mashed Potatoes these potatoes work as they are flexible and pair with lots of various dishes! Pop these potaoes on the table with your favourite meat and salad dishes! To serve, allow to defrost and then reheat in the oven or microwave until warmed through. Simply place the cooked potato stacks in zip lock bags or wrap in cling wrap (tightly) and place in the freezer. You can make these potato stacks the day before you want to serve them. On the day, simply reheat in the oven! Allow to cool prior to removing from the muffin tin (this helps them 'set').Sprinkle over cheese and bake for a further 30 mins.Bake without cheese on top for 15 mins.Grab one inch 'pinches' of potatoes and stack all at once. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |