scalloped potato blooms
Muffin pan scalloped potatoes with garlic, mustard, comte and herbs
Equipment
- muffin pan
- mandolin slicer
Ingredients
- 8 medium sized potatoes, cleaned with skin on i used king Edward potatoes
- 1 large clove of garlic
- 200 mls double cream
- 2 tbsp melted butter or beef dripping
- 1 tbsp whole grain mustard
- 50 grams comte cheese grated (more if you like)
- leaves from half a small sprig of rosemary finely chopped
- leaves from one sprig of thyme
- salt and pepper
Instructions
- Preheat the oven to 180c
- finely slice the clove of garlic and add to a pan with butter (or beef dripping) and herbs. heat until fat has melted, remove from heat and add to a large bowl.
- add the mustard, salt pepper and mix, then add the cream and grated comte cheese.
- Finely slice the potatoes with a mandolin and place slices in the bowl. mix into the cream mixture to coat.
- Firmly pack slices standing upright into the muffin pan in a rosette shape. (i used a large muffin pan and made four very big ones)
- Pour over any left over cream, and if you desire add some more grated cheese, chopped herbs and some more salt and pepper
- cover with foil and bake for 30 minutes. then remove foil and bake for a further 15 to 20 minutes until nice and golden,
- Let cool for 5 minutes, then using spoons gently remove potato blooms from muffin pan and serve along side your meal.