Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

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.

Ingredients Nutrition


  1. Place potatoes in saucepan, cover with water, and bring to boil.
  2. Reduce heat, cover, and cook for 20 minutes, or til tender.
  3. Drain; mash potatoes with butter and onion until small lumps of potato remain.
  4. In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
  5. In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
  6. Fold all into potato mixture.
  7. Generously coat muffin tins (or small ramekins) with non-stick spray.
  8. Sprinkle muffin cups with bread crumbs.
  9. Fill with potato mixture, smooth tops.
  10. Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
  11. Cool on baking sheet for 15 minutes.
  12. Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.


Most Helpful

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

Jen T May 03, 2011

Awesome NurseJaney, simply awesome. We really enjoyed these tasty potatoes. What a lovely flavor and great texture. The onions are a lovely surprise. I did serve the timbales with recipe #62740. What a lovely pairing. Thanks so much for sharing this treasure which is going into my keeper box. Made for Aussie swap #40. :)

Baby Kato May 27, 2010

I served these with Prime Rib yesterday, and they were very good when paired with the au jus. I found them to be a bit bland, and even though my muffin tins were sprayed generously, they did not come out of the pan as well as I thought they would. I think they would be fabulous served similar to yorkshire pudding with a roast...(sitting in the au jus around a roast).

Cook4_6 February 16, 2009

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