Muffin Tin Scalloped Potatoes

Ingredients

• 1 Tablespoon Olive Oil
• 8  Russet Potaotes
• 1 cup Grated Cheddar Cheese
• 1 cup Half-and-half
• 1 Tablespoon Butter

Preparation Instructions

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.