Ingredients Jump to Instructions ↓

  1. 3/4 lb. russet potatoes

  2. 3/4 lb. Sweet potatoes, peeled

  3. 1/2 cup Parmesan cheese

  4. 1/2 cup sour cream

  5. 1/2 cup ricotta cheese

  6. 1 egg, beaten

  7. 1 Tablespoon chopped chives

  8. 1 teaspoon salt

  9. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Thinly slice potatoes and sweet potatoes, you want the slices paper thin or no more than a millimeter; if you have a mandolin that works perfectly.

  2. Mix 1/2 cup of the sour cream and all other ingredients in a bowl, then add your potatoes, stir around and separate them so everything absorbs the flavor.

  3. Spray a muffin tin with vegetable spray. Place your potatoes layered in the muffin tin, all starting with the same type of potato, I like starting with a sweet potato, you will have that color on top when it is plated.

  4. Alternate potatoes, allowing the cheese and egg mixture to cling. Try to fill a whole layer even if you have to put more than one slice to do it.

  5. When it looks full add another slice or two and press well. Bake in a 400 oven until a fork pressed gently into the center of a timbale is tender. Maybe 20 minutes.

  6. Allow to rest 10 minutes, then loosen the edges of the timbales with a knife, place a cookie sheet over the muffin pan, flip over and give it a smack on the counter


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