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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Long ago, when we were in a Gourmet Group , I served something very similar to this, only it had another layer of something. I recall it was green, but not the veggie nor the prep. This serves well with almost any meat, and being self-contained, stays attractive on the plate. Low fat ricotta and sour cream can be substituted. Ingredients:
2 1/2 lbs potatoes, peeled and cubed |
1 tablespoon butter |
1 tablespoon onion, grated |
8 ounces ricotta cheese |
8 ounces sour cream |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
2 egg whites |
2 tablespoons dry breadcrumbs |
Directions:
1. Place potatoes in saucepan, cover with water, and bring to boil.
2. Reduce heat, cover, and cook for 20 minutes, or til tender.
3. Drain; mash potatoes with butter and onion until small lumps of potato remain.
4. In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
5. In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
6. Fold all into potato mixture.
7. Generously coat muffin tins (or small ramekins) with non-stick spray.
8. Sprinkle muffin cups with bread crumbs.
9. Fill with potato mixture, smooth tops.
10. Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
11. Cool on baking sheet for 15 minutes.
12. Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.
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