When I received my blog assignment for this month”s meeting of the Secret Recipe Club I was so happy to see the name of my friend, Amy’s, blog, A Couple in the Kitchen, in my email. I met her early in my blogging days and have always enjoyed stopping by her blog for a visit. Choosing a recipe was a tough decision and I went back and forth between a yummy shrimp dish and a recipe for pasta with sausage, sage and crispy garlic. What finally did the trick and made the decision for me was a post Amy wrote on a fantastic Champagne Brunch she prepared for her niece where she assembled a beautiful fruit tray, plates of sausages and bacon, a veggie frittata, little potato gratin muffins, and a luscious lemon semi-freddo for dessert. Doesn’t that sound like a meal prepared for royalty! And to top off the occasion they had a Champagne tasting to teach their niece a few things about the delicious bubbly.
I don’t indulge in breakfast very often, but when we have a special occasion, like my mother’s 89th birthday this week, I decided a brunch was the proper celebration and used the menu that Amy prepared for her family. The only thing I did differently was to add a bit of minced onion and bacon to the filling. I baked them several hours before guests arrived (they are easier to get out of the muffin tins if they cool a bit), slightly reheated them in the oven about 15 minutes before serving and topped them with a little scoop of scrambled eggs flavored with a bit of sour cream and chopped chives. My family loved them and they were easy to serve and so pretty on the buffet table.
The next time I make these yummy potato muffins I’m going to freeze some of them. It will be so handy to have single servings of one of my favorite potato dishes in the freezer on the many days I’m too busy to cook or get home too late to start from scratch. Thanks, Amy, for a recipe that I will use over and over.
- 2 large russet potatoes, peeled and sliced thinly on a mandoline
- 2 teaspoons salt
- 2 teaspoons white pepper
- 6 ounces grated gruyere cheese
- 1¾ cups heavy cream
- 2 ounces grated parmesan cheese
- Preheat oven to 400 degrees. Grease the cups of a 12-muffin muffin tin. Layer each cup with slices of potato topped with salt, pepper and cheese. Continue to layer in this way until each muffin cup is full. Add two tablespoons of cream to each cup. Cover loosely with aluminum foil and bake for 20 minutes. Remove the foil and top each stack with the parmesan cheese, dividing evenly. Return to the oven and bake for an additional 20 minutes. Allow to cool before removing from pan.
I want to shout out a huge thank you to Amanda at Amanda’s Cookin‘ for starting Secret Recipe Club. It’s grown to many, many members very quickly and Amanda and her team do an incredible job of helping participants figure out any questions about their posts and how to link up to the event. I participated in SRC for the first time last month and have met many new blogger friends and have found some great new recipes to add to my collection. I love discovering a new blog and can’t wait to see who drew my blog and which recipe they chose to write about. Who will it be this month….Hmmm.
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