• 4 Medium potatoes
  • 1/2 stick butter
  • 1 medium onion, diced
  • shredded cheddar cheese
  • half and half
  • salt and pepper
  • chives
  • sour cream

Directions:

 

Pierce potatoes with fork, wrap in damp paper towel and microwave for 7 minutes. Potatoes should be firm. Set aside and let cool till they can be handled, then slice.

Place small pats of butter in each mold of the muffin/cupcake pan (a pretty thin slice of butter), then a slice of potatoes, a pinch of salt and pepper, then cheese and onions. Repeat layers: potato, salt & pepper, cheese, onions. (I did 3 layers.) Top each mold with another pat of butter, cheese and drizzle each with 1 tsp of half-and-half. Garnish with chives.

Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown. Serve with sour cream for dipping or put a dollop on top!

 

Recipe Adapted from: The Noshery