Makes approx. 12 Servings
8 Potatoes, nice buttery type *(white or yellow potato)
1 Bunch, Fresh Rosemary, finely chopped (reserve a small amount to garnish platter)
1 Bunch, Fresh Thyme, finely chopped (reserve a small amount to garnish platter)
1 Tablespoon, Butter
Pint, Half & Half or Cream
2 Large, White Onions, sliced
1 Tablespoon, Olive Oil
6 Tablespoons, Butter, unsalted
3 Tablespoons, Chicken Broth, low-sodium
Preheat oven to 400 Degrees. Spray muffin tins and set aside. Use a tin that hold 12 muffins or 2 tins that hold 6 muffins each.
Caramelize Onions: Place a large cast iron skillet or saute pan on the stove over medium high heat. Add 1 tablespoon of Olive oil and 1 tablespoon of butter. Once butter melts, add the sliced onions. Heat through for about 10-15 minutes. Add the chicken broth, season with S&P and cook for another 5 minutes. Turn heat to medium low and continue cooking the onions for about another 15 minutes or until onions are a nice golden color. If they start sticking to the pan you can add another splash of chicken broth. Remove from heat, set aside.
Prepare Herbs: finely chop the rosemary and thyme. Add a good pinch of Kosher salt to the herbs; this will help to chop them finer.
Prep Potatoes: Using a mandolin or food processor (with attachment that slices potatoes), slice potatoes thin. Place potatoes in large bowl of cold water and let them soak for about 5-10 minutes to get some of the starch out. Remove potatoes, pat dry with paper towels.
Place a small piece of butter on bottom of each muffin cup. Add 1 slice of potato to each cup, top with a sprinkle of the rosemary and thyme, a pinch of S&P and some of the caramelized onions. Repeat adding potato, herbs, onions, S&P until you reach the top of the muffin tin. Pour some 1/2 and 1/2 into each muffin cup just until you see it come up about 1/4 of the way in each tin/cup.
Bake in the oven until potatoes are nice and crispy on outside but fork tender, about 1 hour. If the potatoes start to get too dark on top you can tent some foil over top. Remove from oven, let the potatoes sit for a minute or two then remove them carefully and transfer to a platter. Garnish with some herbs and serve.
You can also add a little cheese if you like a potato au gratin style. You could also change up the herbs to any that you like.