Minced Potato Muffins with Mixed Vegetables in Processed Cheese Sauce

5 from 7 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people


Hack mass:

  • 500 g Mixed minced meat
  • 1 small Onion
  • 1 Egg size L.
  • 30 g Breadcrumbs
  • 60 ml Milk
  • 1 tbsp Mustard
  • Pepper salt
  • 2 tbsp Parsley finely chopped (TK)

Potato Coat:

  • 500 g Potatoes big
  • 4 tbsp Sunflower oil
  • Salt pepper

For the shape and toppinmg:

  • 8 tsp Butter
  • Breadcrumbs
  • 100 g Coarsely grated Gouda

Vegetables and sauce:

  • 200 g Carrots
  • 200 g Celeriac
  • 200 g Zucchini
  • 20 g Butter
  • 30 g Flour
  • 250 ml Vegetable stock
  • 90 g Double cream cheese
  • 50 ml Milk
  • Pepper, salt, pinch of sugar



  • 8 Grease muffin tins with 1 teaspoon of butter each and sprinkle with breadcrumbs. Thoroughly clean the potatoes under running water and slice them with the skin into very thin slices. Put this in a bowl, mix with the 4 tablespoons of oil, pepper and salt and leave to marinate in it until all other steps are done.
  • Peel the carrots and cut into thin slices. Halve larger slices 1 x. Wash and clean the celery, pull off the threads if necessary and cut it into slices twice as thick as the carrots. Wash the zucchini, cut in half lengthways, divide halves lengthways 1 time and then cut into slices as thick as the celery.
  • Put the carrot slices in a saucepan with 300 ml water, 1 teaspoon butter and a little salt and cook for 3 minutes. Then add the celery slices and cook for another 3 minutes. Then put in the zucchini slices, bring it to the boil only once, because the liquid has cooled down a bit, and then immediately remove the pan from the heat and let the zucchini slices steep for only 3 minutes. This way they keep their green color and stay nice and crisp. Then drain the vegetables through a sieve, collect the stock and keep both ready for later.
  • For the mince, mix the breadcrumbs with the milk and allow to swell. Peel and finely dice the onion. Then put both in a bowl and knead with the mince, egg, mustard and parsley. Season well with pepper and salt.


  • Line the muffin cases completely with about 2 thin layers of potato slices. Since these have also formed some liquid due to the salt in the oil (this is intentional, they are then nice and supple and easier to shape), let them drain off a little before laying them out. When all the molds are lined, preheat the oven to 200 ° O / bottom heat and then pour the mince into the potato hollows. Smooth the surface a little and slide the molds into the oven on the 2nd rail from below. The total cooking time is approx. 35 minutes.
  • Grate the Gouda, keep it ready and place it thickly on each mold 10 minutes before the end of the cooking time.
  • While the muffins are in the oven, heat the butter in a pan, stir in the flour and, when it has combined with the butter, deglaze with 250 ml of the collected vegetable stock while stirring. Bring everything to the boil and stir vigorously if necessary, so that a creamy sauce is created. Then stir in the processed cheese. If the sauce is too thick, pour in the milk and season and season everything again. Be careful with the salt, because the vegetable stock has already been salted. Finally, just add the pre-cooked vegetables to the sauce, heat them up and let them steep for a moment.
  • When serving, sprinkle the vegetables with a little parsley and ............ let them taste good.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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