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scalloped potato blooms

scalloped potato blooms

Muffin pan scalloped potatoes with garlic, mustard, comte and herbs
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine european
Servings 4 people


  • muffin pan
  • mandolin slicer


  • 8 medium sized potatoes, cleaned with skin on i used king Edward potatoes
  • 1 large clove of garlic
  • 200 mls double cream
  • 2 tbsp melted butter or beef dripping
  • 1 tbsp whole grain mustard
  • 50 grams comte cheese grated (more if you like)
  • leaves from half a small sprig of rosemary finely chopped
  • leaves from one sprig of thyme
  • salt and pepper


  • Preheat the oven to 180c
  • finely slice the clove of garlic and add to a pan with butter (or beef dripping) and herbs. heat until fat has melted, remove from heat and add to a large bowl.
  • add the mustard, salt pepper and mix, then add the cream and grated comte cheese.
  • Finely slice the potatoes with a mandolin and place slices in the bowl. mix into the cream mixture to coat.
  • Firmly pack slices standing upright into the muffin pan in a rosette shape. (i used a large muffin pan and made four very big ones)
  • Pour over any left over cream, and if you desire add some more grated cheese, chopped herbs and some more salt and pepper
  • cover with foil and bake for 30 minutes. then remove foil and bake for a further 15 to 20 minutes until nice and golden,
  • Let cool for 5 minutes, then using spoons gently remove potato blooms from muffin pan and serve along side your meal.
Keyword comte, potatoes, scalloped potatoes