Scalloped Potato Muffins
These scalloped potato muffins are crispy yet tender. You won't be able to stop at one!
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.