Saffron Scalloped Potatoes

Saffron scalloped potatoes

Saffron scalloped potatoes

These are my Number 1 scalloped potato! They have great flavor, texture and presentation.  Adding the saffron was an experiment, but a very successful one.  One thing to keep in mind is that these potatoes are messy.  If you don’t want to spend a lot of time cleaning your oven, then put a layer of aluminum foil on the bottom of the oven.  Your muffin pan will be very messy too. Don’t even try to clean it right away, let it soak overnight and then wash it.

Saffron Scalloped Potatoes
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4-6

Ingredients
For 12 “muffins”
  • 3-4 medium size potatoes, peeled
  • 1⅓ cup of shredded Kirkland Parmesan cheese
  • 1 teaspoon of saffron (Costco sells saffron at a good price as compared to the supermarket prices)
  • ½ teaspoon Kirkland sea salt
  • ½ teaspoon of fresh ground Kirkland tellicherry pepper
  • 1⅔ cup of light cream (10% fat)
  • ¼ cup of onion, chopped
  • 1 tablespoon of fresh thyme, chopped
  • canola oil

Instructions
  1. Pre-heat oven to 400F
  2. Using a sharp knife or a mandolin, slice the potato very thin (slightly thicker than a potato chip)
  3. Pour the cream into a medium sized sauce pan, add the saffron and simmer on low for a few minutes.
  4. Remove the sauce pan from heat and add the onion, salt, pepper, thyme and 1 cup of Parmesan cheese.
  5. Wipe down each mold in a muffin pan with a thin layer of oil and then fill about ⅔ full with sliced potatoes.
  6. Pour the cream mixture all over each of the potato until about ¾ full, covering the potatoes.
  7. Bake in the oven for 50 minutes, and during the first 35 minutes have the potatoes covered with foil.
  8. After that time take off the foil, sprinkle with Parmesan and bake for the remaining 15 minutes.
  9. Before serving let it cool a little bit. Cut around the edges and then scoop out each.

Saffron scalloped potatoes

Saffron scalloped potatoes