There is nothing I love more, food wise, than a good potato. I know there are much healther veggies to consume but I can’t help it. I served these with dinner last night and they were to die for.
Individual Scalloped Potatoes - The Noshery (photo via The Pioneer Woman)
8 whole medium potatoes
1 stick Butter
1 cup Shredded Cheddar Cheese
½ cups Scallions, Chopped
12 teaspoons Half-and-half
Salt And Pepper
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 1/2 Tbsp 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 tsp of half-and-half.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.
