Because they’re already divided in portions and baked in individual small muffin tins, you can serve these scalloped potatoes as a starter, perhaps accompanied by a fresh salad.
Serves: 2| Preparation time: 15 mins | Cooking time: 20 mins
- Mozzarella: 125 g
- Ham: 100 g
- Breadcrumbs: 20 g
- Potatoes: 3
- Parsley, fresh: 1 sprig
- Butter: as needed
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Pre-heat the oven to 180°C.
Peel the potatoes and roughly chop them in big pieces. Bring a pot of water to a boil and blanch them for 2 to 3 minutes. Drain the potatoes and cut both the potatoes and the mozzarella into thin slices, about 3 mm thick.
Chop the parsley and the ham.
Grease the bottom of your muffin tins with some olive oil and coat the inside in breadcrumbs.
Place a first layer of potatoes on the bottom, add a pinch of salt and parsley, then place a layer of mozzarella and ham. Add a few butter flakes and repeat the process by creating a second layer of potatoes. Proceed in this fashion until you finish all the ingredients; the last layer should always be composed of breadcrumbs, parsley and a pinch of salt.
Bake at 180°C for about 20 minutes. Wait for the potatoes to cool down slightly before serving.