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Mini Potato Galettes Recipe Video
|Olive oil||45 Milliliter (Sensations By Compliments Pure 100 %)|
|Finely chopped shallots||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Yukon gold potatoes||2 Pound, peeled and thinly sliced|
|Fresh thyme||1 Teaspoon|
|Grated cheddar cheese||1 Cup (16 tbs) (250 Milliliter Sensations By Compliments Aged 5 Years Canadian)|
|Grated parmesan cheese||1 Cup (16 tbs) (125 Milliliter)|
Serving size: Complete recipe
Calories 2054 Calories from Fat 1036
% Daily Value*
Total Fat 117 g180.3%
Saturated Fat 52 g260.2%
Trans Fat 0 g
Cholesterol 230.8 mg
Sodium 3031.9 mg126.3%
Total Carbohydrates 179 g59.6%
Dietary Fiber 19.2 g76.6%
Sugars 19.6 g
Protein 99 g197.9%
Vitamin A 65.9% Vitamin C 23.3%
Calcium 223.9% Iron 17.5%
*Based on a 2000 Calorie diet
In a small skillet, add oil and shallots and cook over medium heat until tender but not browned, about 2 min. Remove from heat and cool completely.
In a bowl, combine potato with shallots, thyme, salt and pepper until well coated. In another bowl, combine cheddar and Parmesan.
Place a layer of potato slices in the bottom of each muffin cup. Sprinkle a heaping teaspoon of cheese mixture into each cup. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up and muffin cups are filled, finishing with cheese mixture on top.
Bake on middle rack of oven until tops are golden and potatoes are tender when pierced with a fork, about 40 min. Let rest 10 min. before lifting out with foil handles and gently pulling away the foil with the tip of a knife (watch out for steam). Serve immediately.