Potatoes - Individual Potato Gratins

By á-47

Ingredients

• 1 1/4 cups shredded sharp Cheddar cheese, about 5 oz.
• 3 Tbsp. chopped fresh parsley
• 2 lb. small all-purpose potatoes, thinly sliced
• 1 envl. (1/5 oz) four cheese sauce mix, such as Knorr
• 1 1/2 cups milk
• 2 eggs, beat3en
• oregano sprigs, optional

Preparation

Step 1

Generously coat 12 muffin cups with cooking spray. Mix 1/4 cup cheese and 2 Tbsp. parsley; divide among muffin cups, pressing onto bottoms.

Bring large pot water to boil. Add potatoes; cook until just tender, 4-5 minutes. Drain well.

Prepare sauce mix according to package directions with milk, omitting butter,. Stir in remaining cheese and parsley until cheese melts. Stir in eggs; transfer to large bowl. Gently stir in potatoes. Divide mixture among muffin cups, pressing potatoes into cups to fill. Evenly divide any remaining sauce in bowl among cups. Cover; refrigerat3 overnight.

Remove potatoes from refrigerator; let stand 20 minutes. Position 1 rack in center of oven and 1 rack below; preheat to 400 degrees. Place potatoes on center rack; place baking sheet on rack below. Bake 30 minutes or until tender. Cool 15 minutes. Run knife around edges to loosen. Using spoon, lift potatoes from cups. Garnish with oregano.