Cheesy Roasted Garlic Potato Croquettes
Cheesy Roasted Garlic Potato Croquettes: These flavorful homemade Game Day tater tots are full of creamy sweet roasted garlic with a cheesy undertone. This amazing croquettes fall perfectly between being elegant enough for a dinner party and also great as a casual game day appetizer or side dish.
What is a Croquette?
Holiday Leftovers
This would be a GREAT solution to all the leftover mashed potatoes from your Thanksgiving or Christmas dinner. The next day while the men are watching their football, serve these along with their turkey sandwiches. YUM! You can roast the garlic a couple of days in advance.
Can these Cheesy Roasted Garlic Potato Croquettes be made Ahead?
How to Make Homemade Roasted Garlic
How to Make Cheesy Roasted Garlic Potato Croquettes
- INGREDIENTS (full printable recipe below)
- For the Garlic:
- 1 bulb garlic
- 1 olive oil
- salt and black pepper to taste
- For the Potatoes:
- 3 to 4 medium potatoes, baked (to make 2 cups of potatoes)
- 3 tablespoons butter
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- For the Assembly:
- 2/3 cup freshly shredded Gruyere cheese
- 3 large eggs, slightly beaten
- 1½ cups plain bread crumbs
- 1½ cups panko crumbs
- oil for frying
- For the Garlic:
- DIRECTIONS
- FOR THE GARLIC:
- Preheat oven to 400°.
- Cut ¼ inch off the top of the bulb of garlic to expose the cloves beneath but do not peel the garlic, you want to roast it in the skin.
- Place clove on a piece of aluminum foil, drizzle some olive oil on top and sprinkle with salt.
- Bring up all sides of foil and twist to close.
- Cook for 60 minutes or until garlic cloves are soft and golden.
- Allow to cool.
- In a bowl either squeeze or use a fork to get out the roasted garlic and smash with a fork.
- FOR THE POTATOES:
- Cut baked potatoes in half and scoop out the inside.
- Add the potato to the bowl with the smashed garlic along with the butter, salt and pepper.
- Stir to combine until butter is melted.
- Stir in cheese.
- FOR THE ASSEMBLY:
- Using a tablespoon of the mixture form into short logs and place on a cookie sheet lined with wax paper.
- Use three pie plates or shallow bowls, add the slightly beaten eggs to one, plain bread crumbs to another and the panko crumbs to the third.
- Dip each croquette into the egg, then coat in bread crumbs; then dip in egg and bread crumbs again to double coat.
- Repeat with remaining potato croquettes.
- Heat 2 inches of oil in a large pan or pot.
- TIP: Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready.
- Fry potato croquettes in batches until golden brown, about 3-4 minutes.
- Using a slotted spoon or two forks transfer to a paper towel lined wire rack.
- Sprinkle with salt, allow to cool for a couple of minutes or keep warm in a 250° oven until ready to serve.
- FOR THE GARLIC:
The BEST Potato for the Job
MORE APPETIZER RECIPES
Cheesy Roasted Garlic Potato Croquettes
Yield:
Makes 25 appetizers
Better then tater tots and full or garlic cheesy goodness. Perfect for game day!
Ingredients
For the Garlic:
- 1 bulb garlic
- 1 olive oil
- salt and black pepper to taste
For the Potatoes:
- 3 to 4 medium potatoes, baked (to make 2 cups of potatoes)
- 3 tablespoons butter
- 1½ teaspoons salt
- ¼ teaspoon black pepper
For the Assembly:
- 2/3 cup freshly shredded Gruyere cheese
- 3 large eggs, slightly beaten
- 1½ cups plain bread crumbs
- 1½ cups panko crumbs
- oil for frying
Instructions
For the Garlic:
- Preheat oven to 400°.
- Cut ¼ inch off the top of the bulb of garlic to expose the cloves beneath but do not peel the garlic, you want to roast it in the skin.
- Place clove on a piece of aluminum foil, drizzle some olive oil on top and sprinkle with salt.
- Bring up all sides of foil and twist to close.
- Cook for 60 minutes or until garlic cloves are soft and golden.
- Allow to cool.
- In a bowl either squeeze or use a fork to get out the roasted garlic and smash with a fork.
For the Potatoes:
- Cut baked potatoes in half and scoop out the inside.
- Add the potato to the bowl with the smashed garlic along with the butter, salt and pepper.
- Stir to combine until butter is melted.
- Stir in cheese.
For the Assembly:
- Using a tablespoon of the mixture form into short logs and place on a cookie sheet lined with wax paper.
- Use three pie plates or shallow bowls, add the slightly beaten eggs to one, plain bread crumbs to another and the panko crumbs to the third.
- Dip each croquette into the egg, then coat in bread crumbs; then dip in egg and bread crumbs again to double coat.
- Repeat with remaining potato croquettes.
- Heat 2 inches of oil in a large pan or pot.
TIP: Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready.
- Fry potato croquettes in batches until golden brown, about 3-4 minutes.
- Using a slotted spoon or two forks transfer to a paper towel lined wire rack.
- Sprinkle with salt, allow to cool for a couple of minutes or keep warm in a 250° oven until ready to serve.
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Ohhhhhh these croquettes. look soooooooooooo good!
I must try this recipe!
Stopping by from Delicious Dishes…
These look amazing! They are kind of like hush puppies, but with potatoes. I can’t wait to try it.
I’m a huge fan of anything with roasted garlic! These look fabulous!
Holy goodness – this looks so good. (Especially that onion! It makes my mouth water the most! :)I am cooped up in my apartment right now (I wish there were classes!) and DEFINITELY have to try this – thank you for sharing!
Visiting from Tuesday’s Tasty Tidbits. I like this as a use for leftover mashed potatoes!
Hi Sheryl,
We would really enjoy these Cheesy little treat, they look delicious. Thank you so much for sharing with Full Plate Thursday. Happy New Year to you and your family and Abundant Blessings in 2012!
Miz Helen
I made these tonight. They were AMAZING. They were like mozzarella sticks but better. I didn’t have panko bread crumbs, so I just put maybe 6 slices of whole wheat bread in the food processor and processed them finely. Then I dried them out on a baking sheet in a 250 degree oven for 20 minutes or so, tossing every 5 minutes. I didn’t have gruyere cheese, so I used an italian blend. And I didn’t have time to roast the garlic, so I just used garlic salt. Still. Amazing. Thank you for the recipe!
Oh My Gosh Gaby, That’s AWESOME!!!
When does the cheese get incorporated
Hi Katelin, If you look at the section in the directions under “for the potatoes” you will find the cheese.