Next time you are getting together with friends, try making scalloped potato puffs. They have the perfect combination of crunchy and creamy ingredients. And bacon!
I know, because of percentages, there are people who do not like scalloped potatoes. I just haven't met them. As a matter of fact, my acquaintances are of the pro-scalloped potato camp. Why wouldn't you like potatoes, bathed in garlicky cream and mixed with parmesan cheese! (technically au gratin potatoes)
All the flavor but much less time
Normally I reserve scalloped potatoes for a special meal - New Year's Day, Easter, or a big birthday. They do require time to bake correctly, though. But with these little bites, the potatoes are diced into small pieces which requires much less time to bake. So you get all the unctuous flavor, all the creamy texture.
But make these special. Add some chives, Parmesan cheese, and BACON! When I worked in a restaurant we always had to make extra bacon if it was needed for a menu item. Bacon has legs - it disappears when no one is looking.
Make the filling
There isn't a lot of prep for the potato filling. Peel and dice the potatoes into ¼-inch dice. The small size of the potatoes accomplishes two things - faster cook time and the pieces fit into the puff pastry cups. Fry three pieces of bacon, mince chives, and shred some cheese. You are finished with the ingredients for the filling.
While you could make your own puff pastry, these bites are perfectly delicious if you use frozen. Much quicker and easier to use. For consistency, I use a ruler to measure the pastry. Remember - measure twice, cut once!
Coat the pan with cooking spray for ease in removing the finished appetizers. Fit a square of pastry into each cup and brush the inside with egg wash. Add about 1 tablespoon of filling for each puff. Bake for 20 minutes and serve warm. Crunchy, flaky, cheesy, and creamy.
Do you need an occasion?
While get-togethers with friends are on hold for a while, you do not need a special occasion to enjoy these perfect little bites. But maybe there is a big game you would like to celebrate with plenty of snacks. Add these scalloped potato puffs to your list of favorite go-to snacks on game day!
Scalloped Potato Puffs
- mini muffin pan
- 1 puff pastry sheet thawed
- 2 red potatoes peeled and cut into ¼-inch dice
- 1 tablespoon chives minced
- 3 slices bacon cooked crispy and chopped
- 1 tablespoon flour
- ½ cup heavy cream
- ½ cup Parmesan cheese shredded
- salt and pepper
- 2 tablespoons olive oil
- 1 egg beaten and mixed with 1 tablespoon water to make an egg wash
Scalloped potato filling
- Preheat oven to 425°
- Add olive oil to saute pan over medium-high heat.
- Add the diced potatoes and season with salt and pepper. The potatoes will stick to the bottom of the pan. Use a metal spatula to loosen the potatoes from the pan, stirring often. Saute until the potatoes are nicely browned.
- Sprinkle one tablespoon of flour over the potatoes and stir to incorporate. After about one minute, add the heavy cream. Use the spatula to loosen the brown fond on the bottom of the pan.
- Once the cream thickens, add the Parmesan cheese.
- Lastly, add the bacon and the chives. Adjust the seasoning with salt and pepper.
Prepare puff pastry
- Lay a sheet of puff pastry on a floured surface. Roll the pastry until it is a 12 x 12 rectangle. Use a fork to prick the surface of the pastry.
- With a ruler, mark the pastry into a grid of 2-inch x 2-inch squares. Use a sharp knife to cut the dough. You will have 36 squares.
- Coat the muffin pan with nonstick spray. Fit each cavity with a 2-inch x 2-inch piece of puff pastry. You are pressing the dough to the sides of the cup.
- Brush each cup with the egg wash. Add 1 tablespoon of potato filling to each cup. Bake for 20 minutes, until the edges of the pastry are golden brown.
- Best served warm.
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