Cheesy Potato Cup Recipe
How To Make Baked Cheesy Potato Cups

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This cheesy potato cup idea is from a Corona California Five Star restaurant, I liked it so much when I got back home I recreated it in my kitchen and served it over marinated cucumber slices. See more of my Side Dish recipes

Cheesy Potato Cup

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Cheesy Potato Cups
recipe and photograph created by Peggy Bucholz for

Recipe Type: potato, hash browns, onion, cheese, cucumber, side dish, ramekins

Prep Time: 30 min
Total Time:30 min
Servings: 8


2 cups frozen shredded hash brown potatoes, thawed, squeezed dry
2 tablespoons onion, finely chopped
freshly grated Nutmeg, to taste
Salt and pepper, to taste
4 tablespoons Parmesan cheese, coarsely grated
Parsley for garnish
1 English Cucumber, washed, ends trimmed
1/2 teaspoon fresh Mint, finely chopped
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
dash of Cayenne pepper


Preheat oven to 350 degrees F.

In a medium sized bowl mix together potatoes, onion, nutmeg, salt, pepper and cheese. Spoon cheesy mixture into 8 generously buttered 4 ounce muffin or custard cups. Bake for 45 minutes.

Notch cucumber lengthwise with tines of a fork and slice 1/8-inch thick (7 or more slices are needed per person).

In a bowl combine chopped mint, rice wine vinegar, sugar and cayenne pepper; add cucumber slices, marinate 30 minutes, then drain, discard marinade. Arrange cucumber slices on plates overlapping in a small circle.

Loosen edges of cheesy potato cups with a sharp knife, invert onto a cucumber circle,
garnish with parsley and serve.

Wine recommendation: Pinot Gris; Chardonnay

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