These potatoes are next level. They are soft yet crunchy, covered in ghee and baked in flavor. These scalloped potatoes are the perfect side dish to impress your guests and serve at an event. Don’t let that stop you from making these on a random Saturday either, you won’t be disappointed!
Step by Step – Make Ahead
Make the butter sauce
Melt the ghee in a small sauce pan over medium heat. But aside about 4 tbsp of butter to line the muffin cups. In the remaining ghee add the chopped thyme and garlic and stir for about 2 minutes. Don’t let the garlic burn.
Prepare the muffins tins
While the ghee is melting, cut out small parchment paper rounds to fit into the bottom of the muffins cups. Line each muffin cup with one parchment round. Add 1 inch small thyme spring on top and drizzle 1/2 teaspoon of ghee into the bottom of each cup.
Slice the potatoes thinly
Gather your potatoes, white or sweet whatever suits your fancy. If you’re strict paleo, of course, sweet is the way to go. They caramelize really well in this dish too thanks to their sweetness.
Peel your potatoes and slice them about 1/8 in thick with a mandoline or a food processor. A knife works too but it will be more difficult to have even slices. You want to make sure the diameter of the slice will fit in your muffin cups so you may have to cut them a bit if you have very large potatoes. Once sliced, place them in a large bowl and cover then with herb butter. Season with salt and pepper.
Fill the muffin tins
Overlap the potatoes in the muffins cups until full. Pat them down to make sure they are compact.
At this point, if you’re making these a day in advance you can cover the muffin pan with aluminum foil and store in the fridge. I think making these in two parts not only makes it less time consuming but the thyme flavor really shines through after sitting in the ghee overnight.
Place these directly in the hot oven with the aluminum foil on top. Bake for 35 minutes or until you can easily pierce the potatoes with a knife.
Once the potatoes are cooked take off the aluminum foil and place a baking sheet on top. Flip the muffin tin over and pat the top of the pan to nudge them down. Take off the parchment and return to the oven at 425F. Cook uncovered for about 25 minutes or until crispy.
WHAT TO SERVE THE SCALLOPED POTATOES WITH
These scalloped potatoes will be fantastic with a roast chicken and some crispy Brussels sprouts! Get the recipes below.
Scalloped Potato Muffins
Equipment
- 12 cup muffin pan
- parchment paper
Ingredients
- 1/2 cup ghee
- 6 thyme sprigs
- 3 garlic cloves, chopped
- 1 1/2 lbs sweet potatoes or yukon golds
- salt and pepper
Instructions
- Preheat oven to 350F. In a saucepan melt ghee over medium heat.
- Cut parchment paper into circles to fit the bottom of the muffin tin. Brush muffin tins with ghee.
- Chop about 2 teaspoons worth of thyme. Add thyme and garlic to the remaining melted ghee.
- Slice potatoes thinly using a sharp knife, mandolin, or food processor. Make sure they are small enough to put into the muffin tins. Put all the sliced potatoes in a large bowl and pour ghee mixture on top. Stir well.
- Layer the potato slices into the muffin tins making sure to overlap slices.
- Cover muffin tin with aluminum foil and bake for about 30 minutes until soft.
- When cooked remove foil and invert the muffin tin onto a baking sheet.
- Increase oven temperature to 450F and bake uncovered for about 20 minutes or until crispy.