Cheesy potato ramekins

Not yet rated

Rosana McPhee serves up these delightful cheesy potato ramekins, comprised of a comforting mix of potato, cheese, egg and herbs. Perfect for a wonderfully simple midweek meal.

First published in 2019





  • Ramekins 4
  • Food processor


To begin, cook the cubed potatoes in salted boiling water until soft
Drain and let them cool slightly. Preheat the oven to 180°C/gas mark 4
In a food processor, blend the cooked potatoes, egg, cream, grated cheddar (reserving a few spoonfuls of cheese for later) and onion until smooth. Season with salt and pepper to taste
Spoon half of the mixture into a buttered baking dish or individual ramekins, add a layer of grated cheese and herbs, then pour the rest of the potato mixture on top. Place the cherry tomato halves and some more grated cheese on top to finish
Drizzle with olive oil, sprinkle with the Parmesan and bake in the oven for 20–30 minutes, until golden brown
Once ready, take out of the oven, sprinkle with some fresh herbs and crispy shallots and serve immediately
First published in 2019

Brazilian food and travel blogger, living in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like