Prep 20 mins
Cook 50 mins
Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!
- 2 cups shredded potatoes (I use frozen and thaw them before measuring)
- 2 tablespoons onions, minced
- 4 tablespoons parmesan cheese, grated
- freshly grated nutmeg
- kosher salt
- freshly cracked peppercorn
- butter, to grease the muffin tins
- parsley (to garnish)
Marinated Cucumber Slices
- English cucumber
- 1⁄2 teaspoon of fresh mint, minced
- 2 teaspoons rice wine vinegar
- 1⁄2 teaspoon sugar
- 1 dash cayenne
- Prepare the Potato Cups.
- Preheat oven to 350° degrees F.
- Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
- Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
- Prepare Marinated Cucumber Slices.
- While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
- Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
- To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.
The flavors of the potato and cucumber recipes were very good separately, but I didn't get the combination even after tasting it. I do like the versatility of the potato recipe... lots of options. Make sure you REALLY grease the pans though... mine still stuck and ruined the overall effect. I'll make this recipe again, but separately. Thanks!
i thought these were going to be awesome! But alas, they were not a hit in my house. I admit even i didnt like them. The taste was... well, bland. I gave three stars because i think that they can be improved upon... maybe add some Ranch dressing to the mix, omit the nutmeg and parmesan cheese, and use some shredded cheddar or monterey jack instead... Naxt time i make them ill deff be making these changes... ANOTHER thing i noted was the similarity to a jewish or passover recipe called Kugel... kugel involves eggs, and WAY MORE onions... maybe another hint...
Yummy recipe, I was at work when Hubby (DH) gave it to Little Miss (DD) for dinner and apparently she ate two, including her other dinner (meat and veggies, which is a lot for a three year old). Hubby served them with a Lamb Crockpot and vegetables but I took the potato cups to work as listed on the recipe (with the cucumbers). The only thing I changes was I used red onion and grounded nutmeg not freshly grated. Very versatile recipe that could be eaten as a snack, entree or a side vegetable for a meat dish. You could even take it on a picnic and eat them cold. Thank you kiwidutch