Gruyere and Prosciutto Potato Cups 5fix
Transform your next gathering with these irresistible Gruyere and Prosciutto Potato Cups, a savory appetizer that’s both elegant and easy to make. Crafted with only five simple ingredients, this recipe combines crispy, golden-brown potato nests with the nutty richness of melted Gruyere cheese and the savory perfection of prosciutto. Perfectly sized for individual bites, these delectable cups are baked in a muffin tin for simplicity and come together with minimal prep time. Whether you're hosting a dinner party or looking for a unique snack, these potato cups are sure to impress. Ready in just 45 minutes, they deliver gourmet flavor with a home-cooked touch, making them ideal for special occasions or everyday indulgence.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Gruyere cheese
- 6 slices Prosciutto
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with olive oil or a nonstick spray.
Peel the russet potatoes and shred them using a box grater or a food processor with a shredding attachment. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large mixing bowl, combine the shredded potatoes, olive oil, salt, and black pepper. Mix well to ensure the potatoes are evenly coated.
Divide the potato mixture evenly among the 12 muffin cups, pressing the potatoes down and up the sides to form a small nest or cup shape in each one.
Bake the potato cups in the preheated oven for 20-25 minutes, or until golden brown and crispy around the edges.
While the potato cups are baking, cut each slice of prosciutto into two or three smaller pieces (depending on size) and shred the Gruyere cheese if not pre-shredded.
Once the potato cups are done, remove the muffin tin from the oven and carefully fill each cup with a generous pinch of shredded Gruyere cheese and a piece of prosciutto.
Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and the prosciutto is lightly crisped.
Remove the potato cups from the muffin tin and allow them to cool for 2-3 minutes before serving.
Serve warm as a savory appetizer or snack. Enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1251 mg | 96% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
