Mini Potato Galettes

This is another recipe from the Our Compliments:Inspired  Magazine, Christmas Edition. I love free magazines especially when they have fantastic recipes to try. Around Christmas seems to be the time that people do the most entertaining, if you are one of those people..take a trip to Sobeys and grab one of these magazines. You probably see them all the time and never bother to pick it up, I suggest you do JUST ONCE...and you'll be hooked.

So the other night for supper I decided I would try this recipe, Cheese and Potatoes...can't go wrong in my house. There was a little more prep than just making mashed potatoes but it was worth it, they were delicious and would definitely impress at a family dinner or potluck.

Baked Mini Potato Galettes

3 tbsp Olive Oil

1/2 c shallots finely chopped

 (I used about 1 tbsp of onion powder instead, tasted just fine)

2 lb PotatoesPeeled and THINLY sliced

 (they suggest Yukon gold, use whatever)

1 tbsp Fresh Thyme

1/2 tsp each salt and pepper

1 c Shredded Cheddar Cheese

1/2 c grated Parmesan

Preheat oven to 400 degrees. Line a muffin tin with squares of foil and spray with cooking spray. Foil should extend out over the cup to create handles. Set aside.

If you are using shallots: in a small skillet, add oil and cook over med heat until tender but not brown. About 2 minutes, remove from heat and cool completely. I used about 1 tbsp of onion powder because my husband does NOT like onions, probably would have tasted better with the shallots but it was just fine.

Peel, and thinly slice your potatoes, AS THIN AS YOU CAN GET EM. If you have a food processor that slices you can use that, or sometimes Cheese graters come with a slice attachment too...or use the good old fashion knife. Be careful

Then rinse and dry your potatoes...

In a bowl combine potatoes with shallot (or onion powder), thyme, salt and pepper until well coated. (also if you used the onion powder you put the oil in now as well) Toss until well coated. In another bowl combine cheddar and Parmesan.

Place a layer of potato slices in the bottom of each muffin cup. Sprinkle with cheese mixture. Repeat layers, gently pressing potatoes to pack them down, until all ingredients are used up and muffin cups are filled. Finish with Cheese mixture on top.

Bake for 40 minutes or until potatoes are tender when pierced with a fork. Let rest 10 minutes before lifting out. Gently pull the foil away with the tip of your knife and serve immediately.

Finished Product....Mini Potato Galettes