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My review
Chef John's Potato Roses
64k
Chef John
"Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously."
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Ingredients
1 h servings 157Original recipe yields 12 servings (12 potato roses)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
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Footnotes
- Cook's Note:
- In place of the 1 tablespoon fresh rosemary, you can use 2 tablespoons fresh thyme leaves.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5360 Ratings
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Most helpful positive review
10/3/2016
They turned out great. Ended up cooking them for about an hour and just as Chef John did covered them with foil for the last 15 mins. Served it with Chef John's version of beef tenderloin in ca...
Most helpful critical review
5/29/2017
4 star on taste however, it basically ruined my muffin pan and i broke a rubber spatula trying to extract them.
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10/3/2016
They turned out great. Ended up cooking them for about an hour and just as Chef John did covered them with foil for the last 15 mins. Served it with Chef John's version of beef tenderloin in ca...
4/20/2017
Presentable and very tasty. My Easter dinner guests were very impressed. Mandolin came in handy. I used disposable muffin tins for easy clean-up. Will definitely make these again. Thank you CJ.
7/28/2017
They turned out so cute and fun to make. I found if I stack the potatoes up above the edge of the cupcake cups, they turn out better with more of a flower effect. They are yummy as well as lovel...
5/9/2017
I LOVED THESE, all twelve members of my family did I've made them more than once and they absolutely LOVED them
12/26/2016
I seasoned the potatoes with white pepper, and a lemon herb mix. Cooked for one hour. Didn't need to cover it with foil, as the potatoes were actually cooked inside before the "petals" acquired ...
11/19/2018
Sooo good! The texture is perfect, crispy on the outside and creamy on the inside. They are also beautiful and impressive. Cooking for 2 so we had leftovers which I froze and then put back in th...
10/12/2017
This recipe is excellent. Important to use Yukon Gold as recipe states. also watch the video and you can't go wrong.