Recipe by NurseJaney
Long ago, when we were in a "Gourmet Group", I served something very similar to this, only it had another layer of something. I recall it was green, but not the veggie nor the prep. This serves well with almost any meat, and being self-contained, stays attractive on the plate. Low fat ricotta and sour cream can be substituted.
Top Review by Jen T
These made a lovely surprise for our dinner served along with sausages, peas, and caramelised red onions. I would certainly serve these to guests. I do feel they need a gravy or sauce with them though as I found them a little dry but that could have been because of the potatoes I used. I plan to have them again soon with a mushroom sauce like Baby Kato. I made half the recipe and made into 3 Ramekins. They came out beautifully. Thanks for such a great dish fit for company. Made for NZ/Aus swap May 2011
- 2 1⁄2 lbs potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon onion, grated
- 8 ounces ricotta cheese
- 8 ounces sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon pepper
- 2 egg whites
- 2 tablespoons dry breadcrumbs
Directions See How It's Made
- Place potatoes in saucepan, cover with water, and bring to boil.
- Reduce heat, cover, and cook for 20 minutes, or til tender.
- Drain; mash potatoes with butter and onion until small lumps of potato remain.
- In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
- In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
- Fold all into potato mixture.
- Generously coat muffin tins (or small ramekins) with non-stick spray.
- Sprinkle muffin cups with bread crumbs.
- Fill with potato mixture, smooth tops.
- Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
- Cool on baking sheet for 15 minutes.
- Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.