Description
If you’re looking for a versatile and delicious dish that combines the richness of cheddar with the earthiness of potatoes, look no further than Potato Cheddar Chive Bakes. This recipe is a fantastic way to bring together roasted potatoes, creamy cottage cheese, and sharp cheddar cheese in a unique muffin-sized bake. Perfect for brunch, lunch, or even as a side dish at dinner, these bakes are sure to be a hit with everyone.
Ingredients
For this recipe, you’ll need:
- Red Potatoes and Yellow Onion: Dice and roast them together for a deliciously tender and flavorful base.
- Large Eggs: These help bind the ingredients together and provide structure.
- Cottage Cheese: Blended with the eggs to create a soft, fluffy texture with a mild cheese flavor.
- Sharp Cheddar Cheese: Shredded and placed on top, it melts into a deliciously crispy finish.
- Chives: Chopped finely for a burst of fresh flavor and vibrant green color.
Seasonings:
- Salt
- Onion Powder
- Smoked Paprika: Adds depth to the roasted potatoes.
- (Optional) Garlic Powder, Crushed Red Pepper, or Cayenne Pepper Powder: For an extra kick of spice.
Instructions
Step 1: Roast Potatoes and Prepare Egg Mixture
Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Roast Potatoes: Spread the diced red potatoes and yellow onions evenly on the prepared baking sheet. Toss with a bit of oil, salt, and smoked paprika, then roast in the oven for 15 minutes. The roasting time enhances the potatoes’ natural flavors and helps create a crispy texture.
Prepare Egg Mixture: In a high-speed blender, combine the eggs, cottage cheese, onion powder, and a pinch of salt. Blend until smooth for a creamy and fluffy base for your bakes. Spray a 12-slot muffin pan with oil to ensure the bakes come out easily.
Step 2: Assemble in Muffin Pan
Lower Oven Temperature: Reduce the oven temperature to 350°F (175°C) to ensure the bakes cook evenly.
Add Ingredients: Evenly distribute the roasted potatoes and onions into the muffin pan slots. Pour the egg mixture over the potatoes in each slot, then gently stir to combine the ingredients. Sprinkle shredded cheddar cheese and chopped chives over each muffin slot for an extra burst of flavor and color.
Step 3: Bake and Cool
Bake: Place the muffin pan in the oven and bake at 350°F for 18-20 minutes. For a golden, crispy finish, switch the oven to broil for 1-2 minutes, keeping a close eye on it to avoid burning.
Cool: Allow the Potato Cheddar Chive Bakes to cool slightly before serving. This cooling time helps set the texture and makes it easier to remove them from the muffin pan.
Notes
Serving Tips:
- As a Breakfast or Brunch Dish: Serve the Potato Cheddar Chive Bakes alongside a fresh salad, fruit, or crispy bacon for a complete meal.
- As a Side Dish: Pair these savory bakes with grilled meats, roasted vegetables, or a hearty soup for a satisfying and balanced dinner.
- For a Touch of Extra Flavor: Garnish with a dollop of sour cream or a sprinkle of extra fresh chives before serving.
Storage Tips:
- Refrigeration: Store leftover Potato Cheddar Chive Bakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: These bakes freeze well! Place them in a single layer on a baking sheet to freeze before transferring them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: To reheat, simply place in the microwave for a quick 30-60 seconds or bake at 350°F for 10-15 minutes until heated through. For a crispier texture, broil for 1-2 minutes at the end of reheating.
