Tuesday, September 29, 2009

Individual Scalloped Potatoes

8 whole medium potatoes
1 stick butter
1 cup shredded cheddar cheese
1/2 cup scallions, chopped
12 t half and half
salt and pepper

Bake the potatoes, but not until soft--they still need to be firm. Set aside and let cool until they can be handled, then slice them. Place 1/2 T pat of butter in each mold of a muffin pan, then a slice of potato, then a pinch of salt and pepper, the cheese and scallions. Repeat layers. (Can do 2 or 3 layers worth). Top each mold with another pat of butter and drizzle each with a T of half and half.
Bake at 400 for 20-25 minutes until cheese is melted and potatoes are brown.

I pulled this recipe from tastykitchen.com. We all loved it! But I did think they were a bit greasy.

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