Potato Timbales

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.

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.

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.

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.

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.

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