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Friday, November 19, 2010

Chew on This | Individual Potato Tarts

I love mashed potatoes!  They're creamy and buttery and cozy.  A staple on any holiday table.  Right?

Now don't get crazy on me here, but sometimes, I want something different.  Sometimes mashed potatoes are totally played.  I know there's something more...   That's it.  
I know there's something more.

This is something more.

Individual Potato Tarts.  Ahhh...something more.  Cheesy, bacon-y deliciousness.
They are too easy to make.  So easy, in fact, I'm blushing with school girl giddiness.  

Because they're so easy to pull off, you'll be making these tarts so very often.  So much so that one day you'll be saying,"Geez, Individual Potato Tarts again.  I wish there was something...more.  Oh yes, maybe creamy, buttery and cozy mashed potatoes."  
You see how this will shortly become a delicious, if not vicious, potato cycle.

So, begin we must!

A muffin tin generously sprayed with baking spray.  Then, potatoes sliced into thin disks begin an easy layering process.

Now, sprinkle on the diced onion.

Cheese.  Bacon.  Salt and Pepper.

Again.  Potato.  Onion.  Cheese.  Bacon.  Salt and Pepper.

Once you make it to the top of the muffin cup, cover with a final layer of potato.  Pour in about 1-2T of heavy cream into each muffin cup.  Cover tin with foil and bake for about 30 minutes.  Remove foil and bake for another 10 minutes or until golden brown on top.

You'll thank yourself for trying these tarts out.  Your family and friends will thank you too!


Here's the recipe:

Individual Potato Tarts

2-3 large potatoes, sliced into thin disks
1C grated cheddar cheese (or any yummy flavorful cheese you have on hand)
1/2C diced onion
4-5 strips cooked bacon, crumbled
1C heavy cream
salt and pepper
chives, for garnish

Preheat your oven to 375℉.

Generously spray a large (12 count) muffin tin with baking spray.  Begin by layering potato disks, salt and pepper, diced onion, bacon and cheese.  Repeat process until you reach a final potato layer at the top of the muffin cup.  Carefully pour in 1-2T of heavy cream into each muffin cup.

Cover muffin tin with foil and bake covered for 30 minutes.  Uncover tin and continue baking the tarts until golden brown on top, probably another 10 minutes.

Once out of the oven, let the tarts rest for about 5-7 minutes.  Run a knife along the edges of each tart and invert pan to release or individually, and carefully, pull tarts out with a spoon.  Sprinkle on some chopped chives and devour!

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