|Photo from Southern Living site.|
My sister. Marla, found this recipe in the April 2011 issue of Southern Living magazine and we made them for Easter dinner. They were a nice addition to our springtime menu of baked ham, steamed asparagus, and Spinach & Strawberry Salad.
Southern Living added this explanation in their recipe header, “Each muffin cup flares slightly, so place slices from ends of potatoes in the bottom and use wider slices from the middle of the potato at the top.”
These were so good that we think you should allow 2 stacks per person . . . or, use jumbo muffin tins to make larger portions. And, we think this would be good with white potatoes too.
Scalloped Sweet Potato Stacks Makes 12 stacks
HANDS-ON:25 MINUTES / TOTAL:1 HOURS, 5 MINUTES
1 1/2 pounds small sweet potatoes, peeled and thinly sliced
2 teaspoons chopped fresh thyme, divided
1 cup (4 oz.) freshly shredded mozzarella cheese, divided (Gruyère cheese may be substituted
2/3 cup heavy cream
1 garlic clove, pressed
1/2 to 3/4 tsp. salt
1/4 teaspoon freshly ground pepper
Garnish: fresh thyme
1. Preheat oven to 375°.
2. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
3. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
4. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
5. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
|Easter dinner 2011 in Texas|