- 6
4.3/5
(18 Votes)
Ingredients
- 1 Tablespoon Olive Oil
- 8 Russet Potaotes
- 1 cup Grated Cheddar Cheese
- 1 cup Half-and-half
- 2 Tablespoons Butter
Preparation
Step 1
Preheat oven to 375ºF. Spray olive oil into each muffin cup.
Wash and pierce potatoes then place in a microwave safe dish, microwave for about 15 minutes or until almost fork tender. Let the potatoes cool for about 5 minutes. Slice the potatoes into thin slices and layer with cheese in each tin. I like to do one slice and then sprinkle some cheese and repeat until the tin is full.
Heat the half-and-half and butter for about 20 seconds. Distribute the half and half mixture between all the muffin cups. Bake in oven for 20 minutes.
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