Popovers are a great alternative to biscuits, if you want a bread to go with your meal. They require few ingredients and taste great, especially with honey butter. They do take a while to cook, and taste best warm, so plan ahead to coordinate finish cooking times to have your meal ready at the same time. But they are worth it!
- 1 cup flour
- 1 c. milk
- 1/2 t. salt
- 3 large eggs
- 1 T. butter at room temperature
- Preheat oven to 375 degrees F. Spray 12 muffin tins or 6 (6 ounce) custard cups with nonstick cooking spray and flour. You can also use a cooking spray with flour mixed in such as Baker’s Joy (which is what I do)
- Blend all ingredients together in mixer for about 2 1/2 minutes.
- Pour batter into prepared cups about 3/4 full.
- Bake until popovers are dark brown and crispy about 45 – 50 minutes.
- Prick with a fork to let the steam escape.
- Serve immediately with softened butter
1. They are hollow in the middle, so don’t panic.
2. Honey butter tastes really good with them. To make it, beat margarine or butter with honey to taste.
3. To make cheese popovers: prepare batter as above except substitute 1/2 garlic salt for salt. After mixing batter, add 1/2 c. shredded Cheddar, Swiss or Parmesan cheese to the batter. Mix just enough to blend it. Pour into muffin tins and bake as before.
4. Very important: Ensure the oven is completely preheated before putting the popovers in and do not open the oven door at all while they are baking because the cool air will cause them to fall!
If your husband is a “meat and potatoes” man like mine, this recipe is for you. It is one of the best cheddar potatoes recipes I have made so far. My husband loves this recipe, so much so that I will make enough to have leftovers for him. One of the best parts of this recipe is that these potatoes re-warm very well and do not dry out. My sons love it as well. My parents loved it when they had it at my house and left with the recipe.
This recipe does take a little planning to time it being finished when you want it to be, but only because part of the process is refrigerating it for a while.
Creamy Cheddar PotatoesPreparation time: 41 minutes Chilling time: 30 minutes Baking time: 35 minutes Serve 6 – 8
- 3 1/2 to 4 lbs baking potatoes, scrubbed
- 12 oz Cheddar cheese shredded (about 3 cups) (I used extra sharp cheddar)
- 1 c. milk
- 1/2 c. whipping cream
- 1 1/2 t. salt
- 1 t. dry mustard
- 1/8 t. nutmeg
- 1/8 t. black pepper
- Peel and cube potatoes. Please in large saucepan with water to boil over medium-high heat until tender. About 20 minutes or less depending on size of the cubes. Drain and let stand to cool. You don’t want to cook them too soft because they will fall apart when you mix them otherwise.
- Coat bottom and sides of 13×9 inch baking dish with butter. Place potatoes in baking dish.
- Heat the Cheddar cheese in a small saucepan over low heat, stirring frequently until melted. Stir in milk, whipping cream, salt, dry mustard, nutmeg, and black pepper. (I have made this recipe adding the milk with the cheese to melt and melting the cheese first. The cheese turns out much creamier if you wait to add the milk, also you won’t burn the milk as easily then.)
- Pour cheese sauce over potatoes and chill covered for 30 minutes.
- Preheat the oven to 350 degrees F.
- Remove cover from potatoes and stir to ensure all potatoes are covered with cheese. Bake until the potatoes are heated through and lightly browned, about 35 minutes.