Individual Scalloped Potatoes

By Addie

They have a little bit of a crisp, very buttery and creamy. The scallions are a must because they give them such great flavor. I am sure you could probably substitute maybe some minced garlic if you like. Yes, they are sinfully delicious, but they are little so they can’t do much damage. Feel free to eat 5 or 6. Really, they are so little, how can it hurt?

Ingredients

• 4 whole medium potatoes
• 1/2 stick butter
• 1/2 cup shredded Cheddar cheese
• 1/4 cup scallions, chopped
• 6 teaspoons half-and-half
• Salt And pepper to taste

Preparation

Step 1

Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool till they can be handled, then slice.

Place half tablespoons pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese and scallions. Repeat layers: potato, salt & pepper, cheese, scallions. (I only did 2 layers, but I suggest going up to 3.) Top each mold with another pat of butter and drizzle each with 1-2 teaspoons of half-and-half.

Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.