Prep Time: 60 min.
Potato Roses are the ultimate side dish to enjoy any time of the year and the perfect comfort food.
Serve them at dinner parties and special occasions, and you can be sure to impress your friends and family.
Potato roses are often held together with bacon, but this recipe uses parmesan and melted butter to ensure the thinly sliced potato flowers keep their shape. Bake in the oven until golden and the edges are crisp.
If you want to make this fun take on a potato gratin in advance, store them in the fridge and reheat at 180°C /350°F until hot.
Ingredients
Instructions
Makes 6.
1. Preheat the oven to 180°C (350°F).
2. Wash and peel the potatoes.
3. Slice the potatoes finely on a mandolin (about 1 mm thick).
4. Butter the muffin form.
5. Grate the parmesan finely.
6. Place a tbsp of grated cheese on the bottom of each muffin hole.
7. Arrange the biggest potato slices around the muffin hole's perimeter, ensuring the pieces overlap and reach the bottom.
8. Place sliced potatoes between the previous ones for the next layer and continue until you have made a potato rose. Use the smallest slices for the center.
9. Melt the butter.
10. Mix half of the melted butter with the remaining grated parmesan, sea salt, and pepper until it forms a paste.
11. Spread the paste on the top of the roses to hold the roses together.
12. Spoon the remaining melted butter over the roses.
13. Bake in the bottom of the oven for around 40 minutes until golden and bubbly.
14. When they are out of the oven, sprinkle the top of the roses with more sea salt.
15. Allow to cool slightly.
16. Use a fork to lift the roses out of the tin carefully.
17. Sprinkle with fresh thyme or spring (green) onion and serve.
Notes
The mandolin I use is linked in my Shop.
