petite pommes

Petite Pommes Anna (Buttery Scalloped Potato Stacks)
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 1¾ lbs small potatoes (I use red, white and purple new potatoes), optionally peeled (see note below)
  • 6 tablespoons MELT Organic Original Rich & Creamy Buttery Spread
  • 1 garlic clove, crushed or minced
  • 12 small thyme sprigs
  • 1 teaspoon fresh, chopped thyme leaves
  • 1 teaspoon fresh, chopped rosemary
  • 1½ teaspoons salt
  • Fresh ground black pepper
  1. Preheat oven to 350ºF.
  2. Melt the buttery spread in a small saucepan over medium-low heat.
  3. Put about ½ teaspoon of the melted buttery spread into each of the wells of 12 muffins cups. Brush the spread up the sides (this should leave a small pool of the buttery spread in the bottom of each cup). Place a thyme sprig in the bottom of each muffin cup.
  4. Add the chopped thyme, rosemary and garlic to the remaining buttery spread in your saucepan, and let it simmer for about 2 minutes, or until fragrant.
  5. Using a mandolin, if you've got one, very thinly slice the potatoes into a large bowl. Add the melted herb-buttery spread, salt, and several turns of fresh ground black pepper. Thoroughly combine the ingredients, preferably with your hands, until the slices are well-coated.
  6. Later the potato slices in the prepared muffin cups. Drizzle any remaining butter and herbs from the bowl over the stacked potato cups.
  7. Cover tightly with foil, and bake for about 35 minutes. Remove the potatoes from the oven, and increase the oven temperature to 425ºF.
  8. Place a rimmed baking sheet upside down over your tinfoil covered muffin cups, and carefully flip everything together. Remove the muffin tins, leaving stacks behind on the tinfoil.
  9. Return the potato stacks to the oven, and bake for another 25 to 30 minutes, or until they are nice and crispy on the outside.


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