Ingredients for Potato And Broccoli Medallions
- Russet Potatoes
- Swiss Cheese
- Green Onions
- 1 cup chopped broccoli florets
- Salt & Freshly Ground Black Pepper
- 1/2 cup heavy cream (about 2 tablespoons per medallion)
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How to Make Potato And Broccoli Medallions
- Preheat oven to 375°F (190°C).
- Spray a 12-cup muffin tin with vegetable spray.
- In a large bowl, combine 2 lbs peeled and diced potatoes, 1 cup chopped broccoli florets, 1/2 cup shredded cheddar cheese, and 1/2 cup finely chopped onion.
- Season generously with salt and pepper to taste.
- Divide the potato mixture evenly among the muffin cups, filling each about ¾ full.
- Top each medallion with 2 tablespoons of heavy cream.
- Cover the muffin tin with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the tops are lightly browned.
- Let cool slightly before carefully removing the medallions from the muffin tin. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
63g
Carbs
11g
