Creamy Potato In Ramekins
Hi ALL! Do you like this yummy looking creamy potato in ramekins? Guess what I’ve added underneath the creamy potato. Actually I used all the leftover ingredients that I’ve found in my fridge and pantry. Let’s talk about the filling first. First of all I wanted to make a little thick saucy filling like mornay sauce but since I don’t have white wine at home, so I used little Chinese cooking wine and the prawn shells to make stock ((hahaa… you can call this a fusion way). Then thicken the prawn stock with chicken meat and prawns with extra carrots and spring onion. You may like to add some button mushrooms or green peas if you want. As for the creamy potato, I mashed the cooked potatoes and added some cream into it with pepper and salt, very simple, right? Then add the mashed creamy potato on top of the filling. Nothing is wasted in this recipe and the preparation took about slightly more than one hour or you can also prepare the filling one day ahead and place it in the refrigerator and make the creamy potato the next day and bake them. After being baked just insert your spoon right to the bottom of the ramekin and scoop the saucy filling together with the mashed potato … mmm … so wonderful! Please read the full recipe below.
Creamy Potato In Ramekins
- Ingredients: makes 6-7 ramekins
300-350g Prawns, keep the shells
200g Chicken thigh without skin and bone
35g Carrot or 1 small carrot
1 tbsp Chinese Cooking wine
1 1/2 cups Water
1/2 cup Chicken broth
1/2 tbsp Garlic chopped
1/2 Onion, shredded
2 stalk Spring onion, cut into 2 inch length
2 Bay leaves
2 tbsp whipping cream or milk
add salt and pepper to taste
1/2 tbsp Plain flour
- Creamy potato
1 Kg Russet Potatoes
4 tbsp whipping cream or milk
add salt and pepper to taste
- Remove prawn shells and clean the prawns, pat dry with kitchen paper and cut to large cubes. Season with little salt and pepper.
- Cut the chicken thigh meat into large cubes. Season with little salt and pepper. **Place seasoned prawns and chicken meat inside the refrigerator for later use.
- Rinse the prawn shells and drain well.
- Slice carrot and shred onion.
- Add butter in frying pan at medium heat. Place onion and garlic into it, saute for a few minutes until fragrant then pour in the prawn shells and fry until the shells turned red and cooked. Add water and chicken broth into it and bring to boil. Throw in bay leaves, carrot and spring onion into it. Stir well and cover with a lid, simmer at low heat for 20 minutes. Strain and set aside.
- Add 15g butter and 1/2 tbsp of garlic in frying pan and stir fry chicken meat to almost cook and add prawns into it. Fry well, sprinkle 1/2 tbsp of plain flour on it, mix well and pour in the prawn stock and let it boil to thicken. I also added extra chopped spring onion and cut the cooked carrot into cubes (picked from the prawn stock), stir well. Add salt and pepper to taste and off heat, set aside.
- For creamy potato – wash and scrub the potatoes, remove skin and cook potatoes in a large pot of boiling water until tender (about 20-25 mins), drain and mash till fine with a fork. (You can also microwave the potatoes till cooked)
- Add 30g butter and 4 tbsp whipping cream into mashed potato and mix well with a rubber spatula. Add salt and pepper to taste.
- Preheat oven to 180C. Brush 6 – 7 ramekins with soft butter or oil and fill individual ramekins with chicken meat filling.
- Put mashed potato in piping bag with nozzle tip (Wilton 1M) and pipe it on top of the chicken meat mixture. (you can also spread the potato topping evenly over it with a palette knife if you don’t have the piping bag).
- Then place them in the preheated oven for 10-15 minutes until golden brown, crisp and heated through.
- Serve immediately
Hi, I'm going to try this! Hopefully my son, who is a fussy eater, will like it. May I know where did you get the ramekin please? TIA.
Hi Jerin, I bought the ramekins from Phoon Huat. You can also get it at Totts or Sia Huat.
Hi Ann,thanks for sharing.
Hi, happen time drop by here when I Google for cheap ramekins. I wonder where you found those $1 ramekin, possible to share the market. And also which daiso outlet did you visit for ramekins Cause I didn't see any in the east.
I bought them at Ghim Moh market during the weekend or at Daiso Singapura Plaza. Even Totts has it in 3 different sizes and colours.
Hi Ann, we loved it!!! My whole family loved the creamy potato and yes I did bake it longer to get more crisp on the edges. Thank you so much for this recipe!!!! I chanced upon your blog only a few days ago and have since raved how talented and creative you are to my husband and the kids. Thank you so much for your generosity to share these fabulous recipes!
Hi Ai Li, So glad your family enjoyed this snack. You're alwalys welcome to drop me question if you've any doubt 🙂
Hi Ann, I will be doing this tonite but omitting the prawns as I am afraid it may be too fishy. I am ultra sensitive to fishy taste and smell. Hope this will not affect the taste at all. I am attracted to the piped potato and the very nice brown edges…..I love it!
Hi Ai Li,
You can add some button mushrooms to replace the prawns.
Try to bake a little longer till the top is brownish and crisp. You'll love it!
Oh this is making me sooo hungry. Look so good, and I can even imagine how yummy it can be! Thanks so much for sharing. Hope you better now, and can see that you are doing with all the great food you have posted!
Wow Ann! This looks absolutely scrumptious. My husband would love, love this.
Thanks for being a part of May's YBR 🙂
WHAT A GREAT TREAT! I was thinking this was a beautiful whipped potato presentation and then I saw the innards! Thanks for sharing this, it's a keeper!
Dave at eRecipeCards.com
Wah, u're stronger & back in action liao! Hahaha! Your dish packs a punch. Must be so tasty with the prawn stock. I want, I want! BTW, sent u an email couple of days ago reg our mtg…
Hi Shirley, Thanks! Will continue to post more… heee
Sorry just found out your email went to the spam. Just replied you.
Ann, really wonderful to see you back here! 😀 As usual, always love your food and pictures. I think just looking at them makes me feel very satisfied…but drooling…haha. Love your creamy potatoes. Love how you used up leftover food to make this. That's so smart! I got to learn that 😀 Thanks try much for sharing.
Thanks Mary for visiting as I know you're very busy. Hope you will try this for your family one day 🙂
Hi Ann, welcome back. This dish looks great.
Ann, I love the idea of creamy potato in ramekins with fillings beneath. This will be a lovely dish to serve to guests and I am sure will received lots of praise.
Quay Po, This will make the guests to finish their own share 🙂
Oh dear your ramekins each was only rm1? That is very cheap. I love the way you piped out the mashed potatoes…so nice when you are bac in blog…I really love to see and read your posts.
Angeline, Is Sing dollar… :DD
the potato looks so pretty, baked in the ramekin. love your presentation.
It looks like a flower…so pretty.
You're always so artistic with your food! Very nice!
What a beautiful dish and so nicely presented ! And welcome back !! Looking to more cooks and bakes from u soon !!
Hi Ann – good to see you back in action! Hope you have rested well and are feeling much better 🙂 This reminds me of pot pie but much prettier. Your piping skills are really excellent! I love the colour of your ramekins too, reminds me of pistachios!
Hi Denise – Thanks for your concern. I'm good and looking forward to see you soon.
Thanks for your compliment too 🙂
Oh, this type of dish is really my favourites! And you even take time to pipe out beautifully the mashed potato on top! After baked it looked like a flower. Really stunning.
Looks really pretty! Love it.
Hello Ann! Thanks for popping by my blog. I'm following you now!
Thanks Luan for following. So happy to know you too 🙂
I was wondering how you made the potato so pretty! I see you use piping technique! Very cute and like you said this is a great side dishes for party etc!
Thank you Nami, As I love flowers, I really enjoyed piping the potato.
Oh my goodness Ann, what a beaituful looking potato! I love the goodies inside this little ramekin…such big flavor! Almost like an new spin on shepards pie!
Hi Lyndsey, How are you? So glad you liked this post and hope you'll try it one day.
These reminds me of pot pies! So delicious and clever of you to use whatever available ingredients you have!
Good way to use leftovers! Sounds delicious!
not only it looks appealing and pretty, it sounds good too!
Almost too pretty to eat.. almost 🙂 I'd eat one right now!
I often use Chinese cooking wine to substitute white wine too as I don't have white wine very often as "pantry" item. Good use of leftover ingredients as the fillings too.
Oh this is so wonderful, Ann! It's remanding me of a Shepard's pie..but this is way cooler!
Another gorgeous and mouthwatering dish ! Beautifully presented , too ! Love it , Ann !
Wow, this isn't a meal, it's a work of art. It's gorgeous, I love it!
Hi Ann-thank you for following my blog…followed you back! I love the cute little ramekins which I happen to have, as well…filled with the yummy shrimp, and sauce. The potatoes are so pretty, in fact, so is the entire presentation!
Thank you Elisabeth for coming here and thank you very much for your compliment. Is great to know you too!
it look so delicious! don't know whether i can make it or not 😛
vvasl0923, of course you can. Just adjust the salt to your taste.
I'm drooling over the pictures. Like that you pipe the potatoes over the filling, looks so pretty like a flower.
It is so great to have you back again! Love your creamy potato encasing with the flavorful chicken filling. I have to say the filling must be super yum using all that prawn stock! Thumbs up! looking forward to seeing more lovely posts from you Ann!
Thanks Bee. I want to try your earl grey chiffon cake soon. 🙂
Woh this is very pretty and must be very yummy! Nice presentation.
以后我要学你用布丁杯装我的shepherd‘s pie了 ：）
It's like a flower from the external.
really very yummy looking.
Try out yr orange cheese cake. Nice.
Thanks for trying. Did you post it on your blog?
I like mornay creamy sauce. New flavor with Chinese wine, The dish looks appealing .. Yum!
Li Shuan, Thanks for your comment 🙂 Do you also keep a bottle of Chinese wine in your kitchen?
What a creative sauce! Looks tastier than the original!
Yummy creamy potato you baked, Ann! I love that you served it in ramekins (so that there won't be any risk of over-eating. LOL)! 😛
Ya, your green ramekin look sweet too..
So handy to serve in small ramekins, each one just take one and enjoy it. One not enough, take another one, hehehe..The other day, I saw Daiso selling few colours of ramekins, thinking to buy the pink and blue, but i already have few difference type of ramekins,,still can't decide if i should add more ramekins to my cabinet or not, hehehe..
Sonia, sigh… you and me got bad eyes lol! Can't stop buying :DD
I bought these green ramekins at the market, very cheap only one dollar a piece.
This looks like some kind of cheese souffle or eating a pie without pastry for me! I don't mind to eat 2 of this!
Jessie, hahaa..actually I wanted to add some cheese on top of the mashed potato but I don't have it at that time.
potato is my favourite, this looks good and yummy…:)
Good to see your postings again, will definitely try this dish out someday, thanks dear and take care, God bless!
Ann …you are so clever to make a fusion dish out of it. Look delicious ! I would not have thought of using chinese wine and prawns stock….It must be tasty. Bookmarked this ! for the time being I will just lick it off the screen 🙂
Thank you Elin. Is really tasty, just make the prawn stock like cooking prawn noodle..hehee..