Cheesy Potato Cups

By dunn1412

Ingredients

• 1/2 cup panko bread crumbs, ground in food processor
• 1 tablespoon butter, at room temperature
• 2 pounds russet potatoes, peeled
• 1 1/4 cups half and half
• 1 1/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/3 cups shredded sharp cheddar (5 1/2 ounces)
• 2/3 cup grated Parmesan (1 1/4 ounces)
• 2 teaspoons cornstarch

Details

Servings 12
Adapted from thatskinnychickcanbake.com

Preparation

Step 1

Preheat oven to 425º.  Butter 12 cup muffin tin, then dust each cup with panko crumbs.  Set aside.

Cut potatoes in half lengthwise, then each half into 3 spears.  Slice the spears into 1/4 inch slices. Place in large microwave safe bowl and add half and half, salt and pepper.  Mix to combine. Cover with plastic wrap and microwave 12-15 minutes, stirring once, till tender.

Toss cheddar, Parmesan and cornstarch in bowl.  Add all except 1/3 cup to hot potatoes, and stir till well mixed.  Divide mixture between muffin cups and smooth tops. Sprinkle with reserved cheese.

Makes 12.