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Potato and Broccoli Medallions: A Comfort Food Classic

I remember the first time I tasted something similar to these potato and broccoli medallions. I was a student traveling through Europe on a shoestring budget, and I stumbled upon a small market in Sweden. The aroma of freshly baked potatoes and cheese filled the air, drawing me towards a vendor selling golden-brown medallions. Each bite was a revelation – creamy, savory, and surprisingly satisfying. This recipe is my attempt to recreate that memory, bringing a touch of Scandinavian comfort to your kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 50-60 minutes
Servings: 8
Yields: 16 medallions
Dietary Type: Vegetarian

Ingredients

4 large russet potatoes, roughly peeled and chopped into small pieces
1 cup grated Swiss cheese or 1 cup Jarlsberg cheese
4 green onions, finely chopped
½ cup broccoli florets, finely chopped
Salt and freshly ground black pepper to taste
1 ½ cups heavy cream

Equipment Needed

Large mixing bowl
Vegetable sprayer
16-cup muffin tin
Aluminum foil

Instructions

Begin by preheating your oven to 375 degrees F (190 degrees C). This is crucial for ensuring even cooking and a beautifully golden-brown finish.
Next, prepare your muffin tin. Lightly spray all 16 muffin cups with vegetable spray. This will prevent the medallions from sticking and make removal a breeze.
In a large mixing bowl, combine the roughly peeled and chopped russet potatoes, grated Swiss or Jarlsberg cheese, finely chopped green onions, and finely chopped broccoli florets.
Season the mixture generously with salt and freshly ground black pepper. Don’t be shy! The seasoning will permeate the potatoes and cheese, enhancing the overall flavor.
Spoon the potato mixture evenly into the prepared muffin cups, filling each one almost to the top.
Pour approximately 2 tablespoons of heavy cream over each muffin cup, allowing it to seep down into the potato mixture. The heavy cream adds richness and helps bind the ingredients together.
Cover the muffin tin tightly with aluminum foil. This will trap the steam and allow the potatoes to cook thoroughly.
Bake for 30 to 40 minutes. After the initial 30 minutes, carefully remove the foil. Continue baking for the remaining 10 minutes, or until the medallions are golden brown and the potatoes are tender. The color will indicate the level of cooking.
To test for doneness, insert a fork into the center of a medallion. It should pierce the potatoes easily. If not, continue baking for a few more minutes.
Once cooked, remove the muffin tin from the oven and let it cool for a few minutes before carefully removing the medallions. They will be very hot, so exercise caution. Serve warm and enjoy!

Expert Tips & Tricks

Cheese Choice: While Swiss or Jarlsberg are excellent choices, feel free to experiment with other cheeses. Gruyere, sharp cheddar, or even a smoked Gouda would add a unique flavor profile.
Vegetable Variations: Broccoli is a classic pairing, but you can also incorporate other vegetables like cauliflower, chopped spinach, or sautéed mushrooms.
Creamy Consistency: For an extra creamy texture, consider adding a tablespoon of sour cream or crème fraîche to the potato mixture.
Even Cooking: To ensure even cooking, make sure the potato pieces are roughly the same size.
Make-Ahead Option: These medallions can be prepared ahead of time. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking.
Avoiding Soggy Medallions: Ensuring your vegetables are finely chopped and that excess moisture is drained from the potatoes before mixing can help prevent a soggy texture.

Serving & Storage Suggestions

Serve the potato and broccoli medallions warm as a side dish to roasted chicken, grilled steak, or vegetarian entrees. They also make a delightful addition to a brunch spread.

Storage:

Room Temperature: Due to the dairy content, it’s not recommended to leave these at room temperature for more than 2 hours.
Refrigerator: Store leftover medallions in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the medallions individually on a baking sheet before transferring them to a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also microwave them, but they might not be as crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	351.6 kcal	N/A
Calories from Fat	184 g	52%
Total Fat	20.5 g	31%
Saturated Fat	12.7 g	63%
Cholesterol	73.6 mg	24%
Sodium	57 mg	2%
Total Carbohydrate	35.1 g	11%
Dietary Fiber	4.4 g	17%
Sugars	1.9 g	7%
Protein	8.6 g	17%

Variations & Substitutions

Dairy-Free Option: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free alternative. Use a plant-based cheese alternative.
Vegan Option: Substitute the heavy cream with a plant-based cream. Use a plant-based cheese alternative and ensure all ingredients are vegan.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture for a spicy kick.
Herbaceous Flavor: Incorporate fresh herbs like thyme, rosemary, or chives for added flavor.
Sweet Potato Version: Substitute some of the russet potatoes with sweet potatoes for a sweeter flavour.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli for this recipe?
A: Yes, you can use frozen broccoli. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the potato mixture.

Q: Can I make these medallions in a larger muffin tin?
A: Yes, you can, but you’ll need to adjust the baking time accordingly. Keep a close eye on them and test for doneness with a fork.

Q: How do I prevent the medallions from sticking to the muffin tin even with the vegetable spray?
A: Ensure you generously spray the muffin tin and let the medallions cool slightly before attempting to remove them. Using muffin liners can also prevent sticking.

Q: Can I use milk instead of heavy cream?
A: While you can use milk, the medallions will not be as rich and creamy. Heavy cream provides a higher fat content, which contributes to the texture and flavor.

Q: Can I add cooked bacon or ham to this recipe?
A: Absolutely! Cooked and crumbled bacon or diced ham would be a delicious addition to the potato mixture.

Final Thoughts

These potato and broccoli medallions are a simple yet satisfying dish that’s perfect for any occasion. Whether you’re looking for a comforting side dish or a crowd-pleasing appetizer, this recipe is sure to be a hit. I encourage you to try it out and experiment with your own variations. Don’t hesitate to share your feedback and let me know what you think! Serve with a crisp green salad and a glass of your favorite white wine for a complete and memorable meal.

Potato and Broccoli Medallions Recipe