Individual Potato-Cheddar Gratins

By carol gorman

Ingredients

• 3 green onions , finely chopped
• 2 Tbsp. finely chopped fresh rosemary
• 1 lb. (450 g) baking potato es (about 2), thinly sliced
• 1 cup Kraft Double Cheddar Light Shredded Cheese
• 1-1/3 cups skim milk

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 375ºF.

Combine onions and rosemary.

Layer half each of the potatoes and onion mixture evenly in 12 muffin cups sprayed with cooking spray; sprinkle evenly with 1/3 cup cheese. Top with layers of remaining potatoes and onion mixture; spoon milk evenly over ingredients in muffin cups. Top with remaining cheese; press cheese gently into milk with back of spoon. Cover with foil sprayed with cooking spray.

Bake 30 to 35 min. or until tops of gratins are golden brown and potatoes are tender, uncovering after 20 min. Run knife around edges of gratins to loosen before removing from pan to serve.